Butterfinger Chocolate Caramel Crunch Truffles
Rich chocolate truffles filled with crushed Butterfinger candy and creamy cheesecake style center, then drizzled with sweet caramel. This easy no bake dessert is perfect for parties, holidays, and candy lovers.
- Prep Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 18–20 truffles
- Category: Dessert
- Method: No-Bake / Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
½ teaspoon vanilla extract
½ cup caramel sauce (for drizzling)
Optional: crushed nuts or sprinkles for decoration
Instructions
Mix the Filling:
In a medium bowl, combine crushed Butterfinger candy and softened cream cheese. Mix until smooth and fully incorporated.
Shape the Truffles:
Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 15–20 minutes until firm.
Melt the Chocolate:
In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring between each, until smooth. Stir in vanilla extract.
Coat the Truffles:
Dip each chilled truffle into the melted chocolate, ensuring it is fully coated. Return to parchment paper.
Decorate:
Drizzle caramel sauce over each truffle. Sprinkle with crushed nuts or extra Butterfinger pieces if desired.
Chill to Set:
Refrigerate for at least 1 hour until fully set. Serve chilled or slightly softened at room temperature.
Notes
For easier dipping, use a fork to lift truffles from chocolate and tap gently to remove excess.
If caramel is too thick, warm slightly before drizzling.
Store in an airtight container in the refrigerator for up to 5 days.
These truffles freeze well for up to 2 months.
