Butterfinger Chocolate Caramel Crunch Truffles

These no-bake truffles combine the irresistible flavors of Butterfinger candy bars with rich chocolate and gooey caramel. Perfect for parties, gifts, or a sweet treat!

Ingredients

For the truffle filling:

• 8 full-size Butterfinger candy bars (2.1 oz each), crushed

• 1 package (8 oz) cream cheese, softened to room temperature

• ¼ cup caramel sauce, plus extra for drizzling

• ¼ teaspoon salt (to balance sweetness)

For the coating:

• 12 oz semi-sweet or milk chocolate chips

• 1 tablespoon coconut oil or shortening

• ½ cup finely crushed Butterfinger pieces (for topping)

• Sea salt flakes (optional garnish)

Instructions

1. Prepare the Filling

1. Crush Butterfingers: Place candy bars in a zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and small chunks. Reserve ½ cup of the finest crumbs for topping.

2. Mix filling: In a medium bowl, beat cream cheese with a hand mixer until smooth. Fold in crushed Butterfingers, ¼ cup caramel sauce, and salt until fully combined.

3. Chill: Cover and refrigerate mixture for 30 minutes to firm up.

2. Form Truffles

1. Using a small cookie scoop or tablespoon, portion mixture into 1-inch balls (about 24-28 truffles).

2. Roll quickly between palms to smooth, then place on a parchment-lined baking sheet.

3. Freeze for 15-20 minutes until firm.

3. Coat Truffles

1. Melt chocolate: Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between, until smooth.

2. Dip truffles: Using a fork or dipping tool, dip each frozen truffle into chocolate, letting excess drip off. Return to parchment paper.

3. Immediately sprinkle with reserved Butterfinger crumbs before chocolate sets.

4. Optional: Drizzle with extra caramel sauce and a tiny sprinkle of sea salt flakes.

4. Set and Serve

1. Let truffles set at room temperature until chocolate hardens (or refrigerate for 15 minutes).

2. Store in an airtight container in the refrigerator for up to 1 week.

Tips for Success

• Freeze well: Place formed truffles on a baking sheet and freeze solid before transferring to a freezer bag. Coat in chocolate while frozen when ready to serve.

• Variations: Use white chocolate or dark chocolate for coating. Add ½ teaspoon instant espresso powder to the filling for a mocha twist.

• Presentation: Place in mini cupcake liners for easy serving.

• Softer filling: For a softer, more caramel-forward center, increase caramel sauce to ⅓ cup.

These truffles deliver that signature Butterfinger crunch in every bite, paired with creamy chocolate and sweet caramel—a truly addictive combination!