Description
Decadent no-bake truffles made with crushed Butterfinger candy bars, rich chocolate, and gooey caramel, coated in a smooth chocolate shell for a crunchy, indulgent bite.
Ingredients
- 4 full-size Butterfinger candy bars, finely crushed
- 1 cup semi-sweet chocolate chips
- 1/2 cup caramel sauce (thick)
- 4 oz cream cheese, softened
- 1 cup milk chocolate chips (for coating)
- 1 tablespoon coconut oil or butter (for coating)
Instructions
- Crush the Butterfinger candy bars into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring until smooth.
- In a mixing bowl, combine crushed Butterfinger, melted chocolate, caramel sauce, and softened cream cheese. Mix until fully combined and smooth.
- Refrigerate the mixture for 30 minutes until firm enough to handle.
- Scoop and roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the truffle balls for 15 minutes.
- Melt the milk chocolate chips with coconut oil or butter until smooth.
- Dip each truffle into the melted coating, letting excess drip off, then return to the parchment paper.
- Refrigerate for another 15–20 minutes until the coating is set.
- Store chilled until ready to serve.
Notes
- Use a fork or dipping tool for easier chocolate coating.
- Truffles can be stored in an airtight container in the refrigerator for up to 5 days.
- You may drizzle extra caramel or chocolate on top for decoration.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American