Salted Betterfinger Truffles
These Salted Betterfinger Truffles are the perfect combination of salty, crispy, and chocolatey goodness—an indulgent treat with a delightful crunch. Inspired by my love for Chloe Coscarelli’s Cookie Dough Truffles and the iconic Betterfinger bar from Cocoa V NYC, these truffles are a holiday favorite in my household.

Wrapped in a shiny chocolate coating and topped with a sprinkle of flaky sea salt, these truffles strike the ideal balance of rich, nutty flavors and crispy texture. Whether you’re making them for a festive gathering or as a special gift, they’re guaranteed to impress your family and friends.
Why You’ll Love Salted Betterfinger Truffles
- Crunchy and creamy: The combination of crushed cornflakes and creamy peanut butter is irresistible.
- Rich chocolate coating: A smooth, shiny shell made with vegan semisweet chocolate takes these truffles to the next level.
- Perfectly salted: Flaky sea salt enhances the sweetness and adds a touch of sophistication.
- Easy to make: Simple steps and minimal ingredients make this recipe approachable for anyone.
- Crowd-pleasing: These truffles are always a hit at gatherings or as a homemade gift.
What You Need to Make Salted Betterfinger Truffles
For these truffles, you’ll need a mix of pantry staples and a few key ingredients. Measurements can be found in the recipe card:
- Cornflakes and roasted peanuts for the crispy filling
- Creamy peanut butter and agave syrup to bind the mixture
- Vegan semisweet chocolate chips and refined coconut oil for the coating
- Maldon flake sea salt for finishing
How to Make Salted Betterfinger Truffles
- Prepare the filling: Add cornflakes and peanuts to a food processor and process until crumbly. Add salt, peanut butter, and agave, then pulse until a dough forms.
- Shape the truffles: Line a baking sheet with parchment paper. Scoop the dough by the tablespoon, roll into balls, and place on the sheet. Freeze for 30 minutes.
- Melt the chocolate: While the truffles are freezing, melt the chocolate chips with coconut oil in a microwave or double boiler until smooth.
- Dip the truffles:
- Remove the balls from the freezer.
- Dip each ball into the melted chocolate, using a fork to lift them out and let the excess drip off.
- Return the coated truffles to the baking sheet and sprinkle with flaky sea salt.
- Set and store: Allow the truffles to set at room temperature. Store in a sealed container for up to one week.
Commonly Asked Questions
Can I use a different nut butter?
Yes, almond or cashew butter would work well, but the classic peanut butter flavor is key to the Betterfinger-inspired taste.
Are these gluten-free?
If you use gluten-free cornflakes, this recipe is completely gluten-free.
Can I make these ahead of time?
Absolutely! These truffles can be made up to a week in advance and stored in an airtight container.
How do I prevent the chocolate from clumping?
Make sure to melt the chocolate slowly over low heat and stir in the coconut oil for a smooth, shiny finish.
Can I freeze the truffles?
Yes, freeze them in a sealed container for up to 2 months. Thaw at room temperature for 30 minutes before serving.

Salted Betterfinger Truffles Recipe
Ingredients
- 1 ½ cups cornflakes
- ½ cupunsalted roasted peanuts
- ¼ teaspoon sea salt
- ½ cup creamy peanut butter
- 2 tablespoons agave syrup maple syrup, or cane syrup
- 1 cup vegan semisweet chocolate chips melted
- 1 teaspoon refined coconut oil
- Maldon flake sea salt for sprinkling
Instructions
- Add the cornflakes and peanuts to a food processor. Process until the mixture reaches a crumbly consistency.
- Add the sea salt, peanut butter, and agave syrup. Pulse until a dough forms.
- Line a baking sheet with parchment paper. Scoop out 1 tablespoon of dough at a time, roll into balls, and place on the baking sheet. Freeze for 30 minutes.
- While the truffles are freezing, melt the chocolate chips in the microwave or using a double boiler. Stir in the coconut oil for a glossy finish.
- Remove the balls from the freezer. Dip each ball into the melted chocolate, using a fork to lift them out. Allow the excess chocolate to drip off before returning the coated truffle to the baking sheet.
- Sprinkle each truffle with Maldon flake sea salt.
- Allow the truffles to set at room temperature. Store in a sealed container for up to a week.