Print

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.

Ingredients

Scale
  • 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

Find it online: https://www.rapidrecipes.blog/butterfinger-chocolate-caramel-truffles-5/