Butterfinger Chocolate Caramel Crunch Truffles
No-bake truffles combining cream cheese, crushed Butterfinger bars, powdered sugar, and vanilla, coated in melted chocolate and drizzled with caramel sauce for a crunchy, creamy treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 24 truffles 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 1 cup crushed Butterfinger bars
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips
- 1 tablespoon coconut or vegetable oil
- Caramel sauce, for drizzling
- Extra crushed Butterfinger bars, for topping
Instructions
- In a large bowl, mix softened cream cheese, powdered sugar, vanilla extract, and crushed Butterfinger bars until smooth and well combined.
- If the mixture is too soft to roll, refrigerate for 15–20 minutes until firm.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill for at least 30 minutes.
- Melt the chocolate chips with oil in short bursts using a microwave or double boiler until smooth.
- Dip each truffle into the melted chocolate to coat fully, then place back on the baking sheet.
- Drizzle caramel sauce over each coated truffle and top with extra crushed Butterfinger pieces.
- Chill the truffles until set before serving.
Notes
Add oil to the chocolate to achieve a silky, easy-to-dip consistency. Work in batches, keeping half the truffles chilled while dipping others to prevent them from falling apart. These truffles are perfect for sharing or storing and yield about 24 pieces.
Nutrition
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg