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

  1. 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.
  2. 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.
  3. Melt the chocolate: While the truffles are freezing, melt the chocolate chips with coconut oil in a microwave or double boiler until smooth.
  4. 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.
  5. 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

These Salted Betterfinger Truffles are the perfect combination of salty, crispy, and chocolatey goodness—an indulgent treat with a delightful crunch.

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.

Notes

These truffles are best served at room temperature but can also be chilled for a firmer texture. Enjoy!
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!

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