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Butterfinger Chocolate Caramel Truffles

Delicious homemade truffles combining the crunch of Butterfinger candy with smooth chocolate and rich caramel for a decadent treat.

  • Total Time: 2 hours 30 minutes
  • Yield: 24 truffles 1x

Ingredients

Scale
  • 1 cup crushed Butterfinger candy bars
  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 cup caramel sauce
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • Cocoa powder or melted chocolate for coating

Instructions

  1. Chop the Butterfinger candy bars finely and set aside.
  2. In a heatproof bowl, combine the chopped chocolate and butter.
  3. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate and butter mixture.
  4. Let sit for 2 minutes, then stir until smooth and fully melted.
  5. Stir in the caramel sauce and vanilla extract until well combined.
  6. Fold in the crushed Butterfinger pieces gently.
  7. Refrigerate the mixture for about 2 hours or until firm enough to scoop.
  8. Using a small spoon or melon baller, scoop out truffle-sized portions and roll into balls.
  9. Coat each truffle in cocoa powder or dip in melted chocolate to finish.
  10. Place truffles on a parchment-lined tray and refrigerate until set.

Notes

For best texture, use fresh Butterfinger bars and high-quality chocolate. Store truffles in an airtight container in the refrigerator for up to one week.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 150
  • Sugar: 15g
  • Sodium: 50mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg