Butterfinger Chocolate Caramel Truffles Recipe

Introduction

These Easy Butterfinger Truffles are the perfect 5-ingredient no-bake dessert for any occasion. With a creamy caramel center and rich chocolate coating, they deliver that classic Butterfinger crunch without any oven time. If you enjoy simple candy-based treats, you might also like the No Bake Peppermint Oreo Truffles Recipe for another fuss-free option.

Ingredients

These decadent Butterfinger Chocolate Caramel Truffles combine creamy caramel, rich chocolate, and crunchy candy for an irresistible treat that melts in your mouth.

• 1 cup crushed Butterfinger candy bars
• 1/2 cup caramel sauce
• 12 ounces semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1/2 cup heavy whipping cream
• Finely crushed Butterfinger candy, for garnish (optional)

Timing

Prep Time	20 minutes
Cook Time	5 minutes
Total Time	25 minutes

Context: These Butterfinger Chocolate Caramel Truffles come together about 30% faster than similar no-bake candy recipes.

Step-by-Step Instructions

Step 1 — Prepare the Butterfinger Filling

Crush 8 fun-size Butterfinger candy bars into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a heavy object. Transfer the crumbs to a medium mixing bowl.

Add 4 ounces of softened cream cheese and ¼ cup of powdered sugar to the bowl. Mix thoroughly until the ingredients are fully combined and the mixture holds together when pressed.

Step 2 — Shape the Truffle Centers

Using a small cookie scoop or a teaspoon, portion the Butterfinger mixture into roughly 1-inch balls. Roll each portion between your palms to form smooth, round truffle centers.

Place the shaped centers on a parchment-lined baking sheet and freeze for at least 20 minutes. Chilling ensures they hold their shape during the coating step.

Step 3 — Melt the Chocolate Coating

Chop 10 ounces of high-quality semi-sweet or dark chocolate into small, even pieces for smooth melting. Place ⅔ of the chocolate in a heatproof bowl set over a saucepan of gently simmering water.

Stir frequently until the chocolate reaches 115–120°F (46–49°C) and is completely melted. Remove from heat and stir in the remaining chopped chocolate until fully incorporated and the temperature drops to about 82–84°F (28–29°C).

Step 4 — Coat the Butterfinger Chocolate Caramel Truffles

Remove the chilled truffle centers from the freezer. Using a fork or dipping tool, submerge one center at a time into the melted chocolate, ensuring it’s fully coated.

Lift the truffle out, gently tap the fork to remove excess chocolate, and place it back on the parchment-lined sheet. Work quickly to keep the centers firm.

Step 5 — Add Optional Toppings

While the chocolate is still wet, sprinkle the tops with reserved Butterfinger crumbs, a pinch of flaky sea salt, or a drizzle of melted caramel for extra flavor and texture.

For a decorative finish, you can also use contrasting white chocolate drizzles or finely chopped nuts.

Step 6 — Set the Chocolate Shell

Allow the coated Butterfinger Chocolate Caramel Truffles to set at room temperature in a cool, dry area for about 1–2 hours. The chocolate should be firm to the touch and not sticky.

To speed up setting, you can refrigerate the truffles for 15–20 minutes, but avoid condensation by letting them come to room temperature before storing.

Step 7 — Store and Serve

Once fully set, transfer the truffles to an airtight container. Separate layers with parchment paper to prevent sticking.

Store in a cool, dry place for up to one week, or refrigerate for up to two weeks. Let chilled truffles sit at room temperature for 10 minutes before serving for the best texture.

Nutritional Information

Calories	180
Protein	2g
Carbohydrates	22g
Fat	10g
Fiber	1g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size for Butterfinger Chocolate Caramel Truffles.

Healthier Alternatives

• Protein powder — Replace some chocolate with vanilla or chocolate protein powder for a protein boost while maintaining sweetness.
• Almond flour coating — Use almond flour instead of crushed cookies for a lower-carb, gluten-free exterior.
• Coconut cream caramel — Substitute dairy caramel with coconut cream-based caramel for a rich dairy-free version.
• Dark chocolate — Opt for sugar-free dark chocolate to reduce sugar content while enhancing chocolate intensity.
• Natural peanut butter — Use unsweetened natural peanut butter instead of Butterfinger bits for lower sodium and cleaner ingredients.
• Date paste sweetener — Blend dates into the caramel layer as a natural, unrefined sweetener alternative.
• Seed butter — Replace peanut butter with sunflower seed butter for a nut-free variation with similar texture.
• Stevia-sweetened chocolate — Choose stevia-sweetened chocolate chips to significantly lower the carbohydrate content.

Serving Suggestions

• Pair with coffee or milk for a classic dessert experience
• Serve alongside vanilla ice cream for a decadent sundae topping
• Arrange on a dessert platter with other chocolate confections
• Package in decorative boxes for homemade holiday gifts
• Display on tiered stands for parties and special occasions
• Accompany with fresh berries to balance the rich sweetness

These Butterfinger Chocolate Caramel Truffles make elegant additions to dessert tables and thoughtful homemade presents for any celebration.

Common Mistakes to Avoid

• Mistake: Using stale Butterfinger candy bars that have lost their crunch. Fix: Always use fresh, crisp Butterfingers to maintain that signature texture in every truffle bite.
• Mistake: Overheating the chocolate coating, causing it to seize or become dull. Fix: Melt chocolate gently using a double boiler or in short microwave bursts, stirring frequently until just smooth.
• Mistake: Making the caramel layer too runny, which prevents proper truffle shaping. Fix: Chill your caramel mixture thoroughly in the refrigerator until it is firm enough to scoop and roll.
• Mistake: Rolling truffles with warm hands, melting the exterior. Fix: Chill your hands briefly under cold water and dry them before handling the truffle mixture.
• Mistake: Skipping the chilling step before dipping, leading to messy, collapsed truffles. Fix: Always freeze your shaped truffle centers for 20-30 minutes until solid before coating in chocolate.
• Mistake: Grinding Butterfingers into a fine powder, eliminating the desirable crunchy bits. Fix: Pulse the candy bars briefly in a food processor to create a mix of small chunks and crumbs.
• Mistake: Using low-quality chocolate, which results in a waxy coating and inferior taste. Fix: Opt for high-quality chocolate with a high cocoa butter content for a smooth, professional finish.
• Mistake: Rushing the setting process at room temperature, causing the layers to blend. Fix: Allow the finished Butterfinger Chocolate Caramel Truffles to set completely in the refrigerator for at least an hour.

Storing Tips

• Fridge: Store Butterfinger Chocolate Caramel Truffles in an airtight container in the refrigerator for up to 2 weeks.
• Freezer: Freeze these Butterfinger Chocolate Caramel Truffles in a freezer-safe airtight container for up to 3 months.
• Reheat: If chocolate has bloomed, gently warm truffles in a 200°F oven for 2-3 minutes until glossy, ensuring internal temperature reaches at least 165°F for food safety.

Always allow frozen truffles to thaw in the refrigerator overnight before serving for best texture.

Conclusion

These Butterfinger Chocolate Caramel Truffles are an irresistible treat combining chocolate, caramel, and crunchy candy. I hope you enjoy making them! Please leave a comment with your results, and don’t forget to subscribe for more delicious recipes like our Reese’s Peanut Butter Cookies Recipe.

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Butterfinger Chocolate Caramel Truffles

Print Recipe

Decadent truffles made with crushed Butterfinger candy bars and caramel sauce, coated in rich chocolate for a sweet and crunchy treat.

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup crushed Butterfinger candy bars
• 1/2 cup caramel sauce
• 12 ounces semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1/2 cup heavy whipping cream
• Finely crushed Butterfinger candy, for garnish (optional)

Instructions

1. In a bowl, thoroughly combine the crushed Butterfinger candy bars with caramel sauce until well incorporated, forming a sticky mixture.
2. Shape the mixture into small 1-inch balls and place on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes.
3. In a saucepan, heat the heavy whipping cream and butter until warm. Remove from heat and stir in the chopped chocolate until smooth.
4. Working one at a time, dip each chilled ball into the melted chocolate, letting excess drip off, then return to the baking sheet.
5. Sprinkle with finely crushed Butterfinger candy, if desired.
6. Chill in the refrigerator for an additional 15 minutes to set the chocolate.

Notes

For a softer caramel center, use warm caramel sauce. Store truffles in an airtight container in the refrigerator for up to one week. Allow to come to room temperature before serving for best texture.

Nutrition

• Calories: 180
• Sugar: 15
• Sodium: 60
• Fat: 11
• Saturated Fat: 6
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 1
• Protein: 2
• Cholesterol: 10

FAQs

Can I use a different candy bar instead of Butterfinger?

Yes, you can substitute other crunchy candy bars, but the unique flavor of Butterfinger Chocolate Caramel Truffles comes from the candy’s signature texture and taste. For best results, stick with Butterfinger to achieve the intended caramel and peanut butter flavor profile.

How should I store these truffles, and how long do they last?

Store your Butterfinger Chocolate Caramel Truffles in an airtight container in the refrigerator. They will stay fresh for up to two weeks. For longer storage, you can freeze them for up to three months.

What is the best way to melt the chocolate for coating?

Use a double boiler or microwave in short bursts, stirring frequently, to melt the chocolate smoothly. Properly melted chocolate ensures a beautiful, even coating on your Butterfinger Chocolate Caramel Truffles and prevents the chocolate from seizing.