Butterfinger Chocolate Caramel Crunch Truffles

Why You’ll Love This Recipe

I love how simple these truffles are to make with just a few ingredients. There is no baking required, and the texture combination is incredible. The creamy filling, crunchy candy bits, silky chocolate coating, and sweet caramel drizzle make every bite irresistible. Whenever I need a quick dessert for gatherings or holidays, this is what I prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups crushed Butterfinger candy bars (about 3–4 bars)
8 oz cream cheese, softened
2 cups semi-sweet chocolate chips or chopped chocolate
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/2 cup caramel sauce, for drizzling
Optional: crushed nuts or sprinkles for decoration

Directions

I start by combining the crushed Butterfinger candy bars and softened cream cheese in a medium bowl. I mix everything together until fully combined and smooth.

Next, I shape the mixture into 1-inch balls and place them on a parchment-lined baking sheet. I freeze them for about 15 to 20 minutes so they firm up and are easier to dip.

While the truffles chill, I melt the chocolate chips and butter in a microwave-safe bowl. I heat them in 30-second intervals, stirring between each round until smooth. Once melted, I stir in the vanilla extract.

I dip each chilled truffle into the melted chocolate, making sure it is fully coated. I place the coated truffles back onto the parchment paper.

After coating, I drizzle caramel sauce over the top of each truffle. If I want extra texture or decoration, I sprinkle crushed nuts or additional candy pieces on top.

Finally, I refrigerate the truffles for at least 1 hour to allow the chocolate to fully set before serving.

Servings And Timing

This recipe makes 18 to 20 truffles.
Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes
Approximate calories: 180 per truffle

Variations

I sometimes use dark chocolate instead of semi-sweet for a richer flavor. When I want extra crunch, I mix in chopped peanuts with the filling. I have also rolled the truffles in cocoa powder or drizzled white chocolate over the top for a decorative finish.

Storage/Reheating

I store the truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 2 months and thaw them in the refrigerator before serving. I prefer serving them slightly chilled for the best texture.

FAQs

Can I Make These Ahead Of Time?

I often make them a day in advance and keep them refrigerated until ready to serve.

Do I Have To Freeze The Truffles Before Dipping?

I freeze them briefly so they hold their shape and are easier to coat in chocolate.

Can I Use Store-Bought Caramel Sauce?

I use store-bought caramel sauce for convenience, but homemade caramel works just as well.

What If My Chocolate Is Too Thick?

If the chocolate feels too thick, I add a small amount of butter or a teaspoon of oil to thin it out.

Can I Make These Without Cream Cheese?

The cream cheese gives structure and creaminess, so I recommend keeping it for the best texture.

Conclusion

These Butterfinger chocolate caramel crunch truffles are one of my favorite easy desserts to make. I love the creamy, crunchy center paired with smooth chocolate and sweet caramel drizzle. They are simple, indulgent, and perfect for sharing. Whenever I want a bite-sized treat that feels special, this is the recipe I turn to.

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