Step 1

Mix Truffle Base: In a mixer, combine 16 oz crushed Nutter Butters. And 8 oz softened cream cheese. Add 8 chopped Butterfinger bars. And mix until smooth. Chill if too sticky.

Step 2

Form Truffles: Roll the mixture into 1 ½-inch balls. Place on a parchment-lined baking sheet. Freeze for 30 minutes.

Step 3

Prepare Chocolate: Melt 16 oz Ghirardelli wafers in the microwave in 30-second intervals. Stirring until smooth.

Step 4

Dip and Garnish: Dip the truffles in melted chocolate. Place on parchment paper. And garnish with remaining chopped Butterfinger bars. While still wet. Let set, then refrigerate.