Butterfinger Chocolate Caramel Crunch Truffles
Ingredients
- 2 cups crushed Butterfinger candy bars (about 3–4 bars)
- 8 oz cream cheese, softened
- 2 cups semi-sweet chocolate chips or chopped chocolate
Optional Toppings
- Extra crushed Butterfinger pieces
- Caramel drizzle
- Chocolate sprinkles
- Crushed peanuts
Instructions
1. Make the Filling
- In a large bowl, mix the softened cream cheese and crushed Butterfinger pieces until well combined.
- Cover and refrigerate for 30 minutes to firm up.
2. Form the Truffles
- Scoop about 1 tablespoon of mixture and roll into balls.
- Place on a parchment-lined tray.
- Freeze for 15–20 minutes.
3. Melt the Chocolate
- Melt the chocolate in the microwave in 30-second intervals, stirring between each interval, or use a double boiler.
4. Coat the Truffles
- Dip each chilled truffle into the melted chocolate.
- Let excess chocolate drip off.
- Place back on the parchment paper.
5. Decorate
- Immediately sprinkle with extra crushed Butterfinger pieces or your favorite toppings.
- Drizzle with caramel if desired.
6. Chill
- Refrigerate for 30 minutes or until the chocolate is fully set.
Tips
- Keep the truffles chilled for easier dipping.
- Use milk chocolate for a sweeter flavor.
- Add a pinch of sea salt to enhance the caramel notes.
- Store in an airtight container in the refrigerator for up to 1 week.
Prep Time
20 minutes
Chill Time
1 hour
Total Time
1 hour 20 minutes
Servings
20–24 truffles
Nutritional Information (Approximate per truffle)
- Calories: 120–150 kcal
- Protein: 2 g
- Fat: 7–9 g
- Carbohydrates: 12–15 g
- Fiber: 1 g
- Sugar: 10–12 g
Conclusion
Butterfinger Chocolate Caramel Crunch Truffles combine creamy cheesecake-like filling, crunchy candy pieces, and a decadent chocolate coating into one irresistible bite-sized dessert. Perfect for parties, holidays, or gifting.
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