Prep Time: 20 minutes
Cook Time: 1 hour (chill time)
Total Time: 1 hour 20 minutes
Yield: 20 truffles
Description
These No Bake Caramel Crunch Butterfinger Truffles are everything you want in a sweet treat—creamy, crunchy, loaded with Butterfinger pieces, and coated in smooth chocolate. With a mix of crushed cookies, caramel, and candy, they’re perfect for parties, gifting, or a fun dessert any time!
Ingredients
- 1 1/2 cups crushed graham crackers or vanilla wafers
- 1/2 cup creamy peanut butter
- 1/3 cup caramel sauce (store-bought or homemade)
- 4 oz cream cheese, softened
- 1/2 cup crushed Butterfinger candy bars (about 3 fun-size bars)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup semi-sweet or milk chocolate chips (for coating)
- 1 tablespoon coconut oil or shortening (for smooth coating)
- Extra crushed Butterfinger or caramel drizzle, for garnish (optional)
Instructions
1. Make the truffle filling:
In a large bowl, combine crushed graham crackers, peanut butter, caramel sauce, cream cheese, crushed Butterfinger, vanilla, and salt.
Mix until smooth and evenly combined. The mixture will be soft but workable.
Chill for 30–45 minutes until firm enough to roll.
2. Form the truffles:
Scoop and roll tablespoon-sized portions into balls.
Place on a parchment-lined baking sheet and freeze for 30 minutes until firm.
3. Coat in chocolate:
Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.
Dip each frozen truffle into the melted chocolate, using a fork to lift and let excess drip off.
Place back on the parchment and immediately garnish with extra crushed Butterfinger or a drizzle of caramel, if desired.
4. Set & serve:
Chill until the chocolate is set, about 10–15 minutes.
Store in an airtight container in the fridge.
Notes
- For easier dipping, keep truffles frozen and only remove a few at a time.
- You can use chocolate candy coating instead of chocolate chips for a firmer shell.
- These also freeze well for up to 2 months!
No Bake Caramel Crunch Butterfinger Truffles
- Prep Time: 20 minutes
- Cook Time: 1 hour (chill time)
- Total Time: 1 hour 20 minutes
- Yield: 20 truffles 1x
Description
These No Bake Caramel Crunch Butterfinger Truffles are everything you want in a sweet treat—creamy, crunchy, loaded with Butterfinger pieces, and coated in smooth chocolate. With a mix of crushed cookies, caramel, and candy, they’re perfect for parties, gifting, or a fun dessert any time!
Ingredients
-
1 1/2 cups crushed graham crackers or vanilla wafers
-
1/2 cup creamy peanut butter
-
1/3 cup caramel sauce (store-bought or homemade)
-
4 oz cream cheese, softened
-
1/2 cup crushed Butterfinger candy bars (about 3 fun-size bars)
-
1/2 teaspoon vanilla extract
-
Pinch of salt
-
1 cup semi-sweet or milk chocolate chips (for coating)
-
1 tablespoon coconut oil or shortening (for smooth coating)
-
Extra crushed Butterfinger or caramel drizzle, for garnish (optional)
Instructions
1. Make the truffle filling:
In a large bowl, combine crushed graham crackers, peanut butter, caramel sauce, cream cheese, crushed Butterfinger, vanilla, and salt.
Mix until smooth and evenly combined. The mixture will be soft but workable.
Chill for 30–45 minutes until firm enough to roll.
2. Form the truffles:
Scoop and roll tablespoon-sized portions into balls.
Place on a parchment-lined baking sheet and freeze for 30 minutes until firm.
3. Coat in chocolate:
Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.
Dip each frozen truffle into the melted chocolate, using a fork to lift and let excess drip off.
Place back on the parchment and immediately garnish with extra crushed Butterfinger or a drizzle of caramel, if desired.
4. Set & serve:
Chill until the chocolate is set, about 10–15 minutes.
Store in an airtight container in the fridge.
Notes
-
For easier dipping, keep truffles frozen and only remove a few at a time.
-
You can use chocolate candy coating instead of chocolate chips for a firmer shell.
-
These also freeze well for up to 2 months!