Shelly's Recipe

BUTTERNUT TRUFFLES

Category: Candy

5 (2.1 oz) Butterfinger candy bars
2 (4 oz) bittersweet chocolate baking bars, broken
into pieces
3 tbsp whipping cream
3 tbsp butter
1/2 tsp vanilla extract

Bread 2 candy bars into pieces. Process pieces in food processor until finely crushed. Place on a shallow plate; set aside. Chop remaining 3 candy bars; set aside.

Place bittersweet chocolate in food processor; pulse until finely chopped. Combine whipping and butter in a 1 cup glass measuring cup; microwave on HIGH 1 minutes or until butter is melted and cream begins to boil.

With processor running, slowly pour hot cream mixture through food chute until mixture is smooth, stopping to scrape down sides. Add extract; process until blended. Transfer mixture to a bowl; stir in reserved chopped candy.

Cover and chill 30 minutes. Shape chocolate mixture into 1 inch balls. Roll into finely crushed candy. Store truffles in refrigerator up to 1 week. Let stand at room temperature briefly before serving. Makes 2 1/2 dozen.