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Salted Caramel Brownie Truffles

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  • Author: clara
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 20–24 truffles 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

These Salted Caramel Brownie Truffles are rich, fudgy, and irresistible. Made with brownies, caramel, and a chocolate coating, they’re sprinkled with flaky sea salt for the perfect balance of sweet and salty. Great for parties, gifts, or an indulgent treat!

Ingredients

Units Scale

For the Truffles:

  • 1 batch of brownies (homemade or box mix, baked and cooled)
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/2 tsp flaky sea salt (plus extra for garnish)

For the Coating:

  • 12 oz semi-sweet chocolate chips or melting chocolate
  • 1 tbsp coconut oil or vegetable shortening (optional, for smoother coating)

Instructions

Prepare the Brownie Base:

  1. Bake the brownies according to the recipe or box instructions. Let them cool completely.
  2. Crumble the cooled brownies into a large mixing bowl, removing any hard edges.
  3. Add the caramel sauce and flaky sea salt to the bowl. Mix well until a sticky, dough-like consistency forms.

Form the Truffles:

  1. Scoop out tablespoon-sized portions of the mixture and roll into balls. Place them on a parchment-lined baking sheet.
  2. Freeze the balls for 20–30 minutes, or until firm.

Melt the Chocolate:

  1. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring after each, until smooth. Alternatively, melt the chocolate over a double boiler.

Coat the Truffles:

  1. Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring it is fully coated. Let the excess drip off and place the truffle back onto the parchment-lined baking sheet.
  2. Sprinkle a pinch of flaky sea salt on top of each truffle before the chocolate sets.

Set and Serve:

  1. Allow the truffles to set at room temperature or refrigerate for faster results. Serve chilled or at room temperature.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
  • Variation: Use dark chocolate or white chocolate for the coating for a different flavor profile.
  • Add crunch: Roll the truffles in chopped nuts or crushed pretzels before the chocolate sets.

Find it online: https://recipe.ukfinda.com/salted-caramel-brownie-truffles.htm