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Butterfinger Chocolate Caramel Crunch Truffles

Decadent truffles with a crunchy Butterfinger center, coated in rich chocolate and drizzled with caramel.

Ingredients

Scale

For the Crust:

  • 8 full-size Butterfinger candy bars, crushed
  • 8 oz cream cheese, softened
  • 12 oz semi-sweet chocolate chips
  • 1 tbsp coconut oil
  • 1/4 cup caramel sauce for drizzling
  • Sea salt flakes for garnish

Instructions

1. Prepare the Crust:

  1. Mix crushed Butterfinger bars with softened cream cheese until well combined. Roll into 1-inch balls and place on parchment-lined baking sheet. Freeze for 30 minutes.
  2. Melt chocolate chips with coconut oil in microwave-safe bowl, stirring every 30 seconds until smooth.
  3. Dip frozen truffle balls into melted chocolate using forks, allowing excess to drip off. Return to parchment paper and drizzle with caramel sauce. Sprinkle with sea salt before chocolate sets.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett