Ingredients
Scale
- 1 cup crushed Butterfinger candy bars (about 4–5 fun-sized bars)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8 oz chocolate for coating (milk or dark, as preferred)
- Caramel sauce for drizzling
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the crushed Butterfinger candy bars until evenly distributed.
- Shape the mixture into small balls and place them on a parchment-lined tray.
- Chill the truffle balls in the refrigerator for at least 30 minutes to firm up.
- Melt the chocolate in a microwave or double boiler until smooth.
- Dip each chilled truffle ball into the melted chocolate, coating completely, then place back on the parchment paper.
- Drizzle caramel sauce over the coated truffles for decoration.
- Refrigerate the truffles until the chocolate is set and firm before serving.
Notes
Use room temperature cream cheese for easier mixing. You can substitute Butterfinger bars with other candy bars like Snickers or Reese’s for different flavors. For a lighter version, try reduced-fat cream cheese and dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg