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Butterfinger Chocolate Caramel Crunch Truffles

No-bake truffles combining cream cheese, powdered sugar, and crushed Butterfinger bars, coated in chocolate and drizzled with caramel for a crunchy, sweet treat.

  • Total Time: 1 hour
  • Yield: 24 truffles 1x

Ingredients

Scale
  • 1 (8 oz) package cream cheese, softened
  • 1 cup crushed Butterfinger bars
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups chocolate chips
  • 1 tablespoon coconut or vegetable oil
  • Caramel sauce, for drizzling
  • Extra crushed Butterfinger, for topping

Instructions

  1. In a large bowl, mix softened cream cheese, powdered sugar, vanilla extract, and crushed Butterfinger bars until smooth and well combined.
  2. If mixture is too soft to roll, refrigerate for 15–20 minutes until firm.
  3. Roll mixture into 1-inch balls and place on a parchment-lined baking sheet; chill for at least 30 minutes.
  4. Melt chocolate chips with coconut or vegetable oil until smooth.
  5. Dip each truffle into melted chocolate to coat fully, then place back on the tray.
  6. Drizzle with caramel sauce and sprinkle with extra crushed Butterfinger for crunch.
  7. Chill truffles until the chocolate and caramel set before serving.

Notes

Adding oil to the chocolate helps it melt into a silky, easy-to-dip consistency. Work in batches, keeping some truffles chilled while dipping others to prevent them from falling apart. Refrigerate the mixture if it feels too soft to roll.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 150
  • Sugar: 15g
  • Sodium: 90mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg