Description
These No Bake Caramel Crunch Butterfinger Truffles are everything you want in a sweet treat—creamy, crunchy, loaded with Butterfinger pieces, and coated in smooth chocolate. With a mix of crushed cookies, caramel, and candy, they’re perfect for parties, gifting, or a fun dessert any time!
Ingredients
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1 1/2 cups crushed graham crackers or vanilla wafers
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1/2 cup creamy peanut butter
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1/3 cup caramel sauce (store-bought or homemade)
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4 oz cream cheese, softened
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1/2 cup crushed Butterfinger candy bars (about 3 fun-size bars)
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1/2 tsp vanilla extract
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Pinch of salt
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1 cup semi-sweet or milk chocolate chips (for coating)
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1 tbsp coconut oil or shortening (for smooth coating)
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Extra crushed Butterfinger or caramel drizzle, for garnish (optional)
Instructions
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Make the Truffle Filling:
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In a large bowl, combine crushed graham crackers, peanut butter, caramel sauce, cream cheese, crushed Butterfinger, vanilla, and salt.
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Mix until smooth and evenly combined. The mixture will be soft but workable.
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Chill for 30–45 minutes until firm enough to roll.
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Form the Truffles:
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Scoop and roll tablespoon-sized portions into balls.
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Place on a parchment-lined baking sheet and freeze for 30 minutes until firm.
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Coat in Chocolate:
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Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.
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Dip each frozen truffle into the melted chocolate, using a fork to lift and let excess drip off.
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Place back on the parchment and immediately sprinkle with extra crushed Butterfinger or drizzle with caramel, if desired.
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Set & Serve:
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Chill until the chocolate is set (about 10–15 minutes).
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Store in an airtight container in the fridge.
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Notes
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For easier dipping, keep truffles frozen and only remove a few at a time.
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You can use chocolate candy coating instead of chocolate chips for a firmer shell.
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These also freeze well for up to 2 months!