Easy Butterfinger Chocolate Caramel Crunch Truffles Recipe

Did You Know 72% of Chocolate Lovers Crave Crunchy Textures—But Rarely Find Them in Truffles?

There’s something magical about biting into a velvety chocolate truffle only to discover a hidden world of crunch beneath the surface. Yet most truffle recipes focus solely on smooth, creamy textures—leaving that irresistible crispy craving unfulfilled. That’s where these Butterfinger Chocolate Caramel Crunch Truffles come in like a flavor fireworks show, blending silky ganache with the nostalgic crackle of crushed Butterfinger bars.

I first stumbled upon this crave-worthy combination during a late-night pantry raid (we’ve all been there). A half-eaten Butterfinger bar sat next to a bowl of leftover chocolate frosting, and one impulsive dip later—I knew I’d discovered something extraordinary. The way the caramelized peanut butter crumbs clung to the rich chocolate, creating little pockets of salty-sweet crunch? Pure bliss.

These truffles solve the great textural divide in dessert-making. They’re:

• Luxuriously smooth on the outside with a molten chocolate shell
• Packed with buttery, crispy Butterfinger bits inside
• Finished with a drizzle of caramel that hardens into delicate shards

What makes them truly special is how they play with temperature too. The chilled center stays firm while the exterior chocolate yields with that satisfying *snap*—a sensory experience most truffles simply can’t deliver. And here’s the best part: they require no fancy equipment or tempering skills. Just three main ingredients and about 20 minutes of active time stand between you and these addictive little spheres of joy.

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Butterfinger Chocolate Caramel Crunch Truffles Recipe

There’s something magical about the combination of chocolate, caramel, and that irresistible Butterfinger crunch. These truffles are little bites of nostalgia—creamy, crunchy, and utterly indulgent. Perfect for gifting (if you can bear to share!) or savoring with a cup of coffee. Let’s gather our ingredients and dive in!

Ingredients You’ll Need:

• 1 cup crushed Butterfinger bars – About 4 full-size bars, crushed into fine crumbs with a few bigger pieces for texture. Trust me, the extra crunch is worth it!
• 8 oz cream cheese, softened – Full-fat is best here for that luscious, melt-in-your-mouth texture. Let it sit at room temperature for 30 minutes before starting.
• 2 cups semi-sweet chocolate chips – I prefer semi-sweet to balance the sweetness, but milk chocolate works too if you want an extra-decadent treat.
• 1 tbsp coconut oil – This helps the chocolate coating stay silky and smooth. No coconut taste, just perfect texture!
• 1/2 cup caramel sauce – Homemade or store-bought—both work! Just make sure it’s thick enough to hold its shape when mixed in.
• 1 tsp vanilla extract – A little warmth to round out all those rich flavors.
• Flaky sea salt (optional) – A tiny sprinkle on top elevates these truffles to gourmet status.

Step-by-Step Instructions:

1. Prep the Butterfinger crumbs. Unwrap those golden bars and place them in a zip-top bag. Grab a rolling pin (or a sturdy cup!) and crush them until you have a mix of fine crumbs and small chunks. Set aside a handful for topping later—it adds such a pretty finish!
2. Mix the filling. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. Gently fold in the crushed Butterfinger, caramel sauce, and vanilla extract. The mixture should be thick but pliable—like cookie dough. If it feels too soft, pop it in the fridge for 15 minutes to firm up.
3. Shape the truffles. Using a small cookie scoop or a tablespoon, roll the mixture into 1-inch balls. Place them on a parchment-lined tray. Pro tip: Lightly dampen your hands with water to prevent sticking! Chill the balls for at least 30 minutes—this helps them hold their shape when dipped.
4. Melt the chocolate. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until smooth and glossy. Don’t rush this step—burnt chocolate is a tragedy we want to avoid!

Now comes the fun part—coating those dreamy centers in chocolate! But before we get to that, take a moment to admire your handiwork. The hardest part is waiting for these to set… though I won’t judge if you sneak a spoonful of that leftover melted chocolate.

Conclusion

There you have it—a simple yet irresistible recipe for Butterfinger Chocolate Caramel Crunch Truffles! With just a handful of ingredients and a little patience, you can whip up these decadent treats that are perfect for gifting, parties, or indulging in a sweet moment for yourself. The combination of creamy chocolate, crunchy Butterfinger, and gooey caramel is pure magic in every bite.

Now it’s your turn! Give this recipe a try and let me know how it turns out. Did you add a personal twist? Share your creations with me in the comments or tag me on social media—I’d love to see your truffle masterpieces. And if you’re craving more easy dessert ideas, check out my similar recipes for more sweet inspiration!

FAQs

Can I use a different candy bar instead of Butterfinger?

Absolutely! While Butterfinger gives these truffles their signature crunch, you can swap it for crushed Heath bars, toffee bits, or even pretzels for a salty-sweet twist.

How long do these truffles stay fresh?

Stored in an airtight container in the fridge, they’ll stay delicious for up to a week. For longer storage, freeze them for up to a month—just thaw for 10 minutes before serving.

My caramel is too sticky. How can I fix it?

If the caramel makes rolling difficult, chill the mixture for 15-20 minutes to firm it up. You can also dust your hands with powdered sugar or cocoa powder to prevent sticking.

Can I make these truffles dairy-free?

Yes! Use dairy-free chocolate chips and vegan caramel sauce. Just double-check that your Butterfinger alternative is also dairy-free (some brands vary).

What’s the best way to melt chocolate for dipping?

A double boiler or microwave (in 30-second bursts, stirring in between) works best. For extra smooth chocolate, add a teaspoon of coconut oil to help thin it slightly.