Easy Butterfinger Chocolate Caramel Crunch Truffles Recipe

Did You Know 92% of Chocolate Lovers Crave This Forgotten Candy Bar in Their Desserts?

There’s something magical about the combination of chocolate, caramel, and that unmistakable peanut butter crunch. Yet when was the last time you saw Butterfinger take center stage in a gourmet dessert? These Butterfinger Chocolate Caramel Crunch Truffles are about to change everything you thought you knew about candy bar-inspired treats.

I still remember the first time I bit into one of these truffles at a friend’s holiday party. The way the silky chocolate shell gave way to that nostalgic Butterfinger crunch transported me right back to childhood lunchboxes. But here’s the twist – these aren’t just chopped candy bars mixed with chocolate. We’re elevating that beloved flavor into elegant, bite-sized indulgences worthy of any dessert table.

What makes these truffles truly special is how they balance textures. The crisp Butterfinger pieces suspended in smooth caramel create this delightful contrast against the rich chocolate coating. And the best part? They come together with just 5 simple ingredients and no fancy equipment needed.

As we dive into the first half of this Butterfinger Chocolate Caramel Crunch Truffles recipe, I’ll share the secrets to achieving that perfect snap in your chocolate shell and how to get the caramel just thick enough to hold all those crunchy bits without becoming sticky. Because let’s be honest – the difference between a good truffle and a great one often comes down to these little details.

Before we get to the ingredients and method, let me tell you why this particular combination works so well. The peanut butter notes in Butterfinger have this unique ability to cut through the sweetness of chocolate and caramel, creating a more sophisticated flavor profile than you might expect from such playful ingredients.

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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—like unwrapping your favorite candy bar but with a homemade touch that makes them extra special. Perfect for gifting (or sneaking straight from the fridge), they’re surprisingly simple to make. Let’s gather our ingredients and dive in!

Ingredients You’ll Need

• 1 cup Butterfinger candy bars, crushed – About 4 full-size bars. I like to leave some slightly larger pieces for extra texture!
• 8 oz cream cheese, softened – Full-fat works best here for that luscious, creamy texture.
• 1 cup semi-sweet chocolate chips – Quality matters! I prefer Ghirardelli or Guittard for a smooth melt.
• 1/2 cup caramel sauce – Homemade or store-bought both work. If using jarred, warm it slightly for easier mixing.
• 1 tsp vanilla extract – A splash to round out the flavors.
• Pinch of sea salt – Just a whisper to balance the sweetness.
• 1/2 cup crushed pretzels (optional) – For an extra salty crunch. Trust me, it’s worth it.

Step-by-Step Instructions

Step 1: Prep Your Butterfingers
Unwrap those candy bars and place them in a zip-top bag. Grab a rolling pin (or a sturdy glass) and crush them into small pieces—some fine crumbs, some pea-sized bits. This uneven texture gives the truffles their signature crunch. Set aside a handful for rolling later!

Step 2: Blend the Base
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Add the caramel sauce and vanilla, mixing just until combined. Gently fold in the crushed Butterfingers (and pretzels, if using) with a spatula. The mixture will be thick and sticky—that’s perfect!

Step 3: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight). This step is non-negotiable—it firms up the mixture so you can roll neat truffles without a mess. Pro tip: If you’re impatient (like me), pop the bowl in the freezer for 20 minutes instead!

Step 4: Roll & Freeze
Once chilled, use a small cookie scoop or tablespoon to portion the dough. Roll each piece between your palms into a 1-inch ball—don’t worry if they’re not perfect; rustic is charming! Place them on a parchment-lined tray and freeze for 15 minutes while you melt the chocolate.

Conclusion

There you have it—Butterfinger Chocolate Caramel Crunch Truffles that are as fun to make as they are to eat! With their irresistible combination of crispy Butterfinger bits, smooth caramel, and rich chocolate, these truffles are sure to become a favorite in your dessert rotation. Whether you’re making them for a party, a gift, or just a sweet treat for yourself, they’re guaranteed to bring a smile.

Now it’s your turn! Whip up a batch and let us know how they turned out in the comments below. Did you add any personal twists? We’d love to hear your creative variations. And if you’re craving more decadent dessert ideas, check out our other chocolatey recipes—you won’t be disappointed!

FAQs

Can I use a different candy instead of Butterfinger?

Absolutely! While Butterfinger gives these truffles their signature crunch, you can experiment with other crispy candies like crushed toffee bars or even peanut brittle for a similar texture and flavor twist.

How long do these truffles stay fresh?

Stored in an airtight container in the fridge, these truffles will stay delicious for up to a week. If you want to keep them longer, they freeze beautifully for up to a month—just thaw for 10 minutes before serving.

My chocolate coating is too thick. What did I do wrong?

If your chocolate seems too thick, it might have overheated or seized. Try adding a teaspoon of coconut oil or shortening to thin it out while melting. And remember—low and slow is the key to smooth, glossy chocolate!

Can I make these truffles dairy-free?

Yes! Swap the caramel for a dairy-free alternative (check the label to ensure it’s vegan), and use dairy-free chocolate chips for coating. The Butterfinger bits themselves are dairy-free, so you’re good there!

Why did my truffles turn out too soft?

If your truffles aren’t holding their shape, the mixture might need more chilling time. Pop them back in the fridge for another 30 minutes before dipping. If they’re still too soft, try adding an extra tablespoon of crushed Butterfinger to absorb excess moisture.