Description
Indulge in these No Bake Caramel Crunch Butterfinger Truffles – rich, creamy, and chocolatey treats with a satisfying crunch!
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup caramel sauce
- 1 1/2 cups crushed Butterfinger bars
- 1 1/2 cups graham cracker crumbs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 tablespoon coconut oil or vegetable oil (for smooth chocolate coating)
- Extra crushed Butterfinger pieces for garnish
Instructions
- Prepare the Truffle Base:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the caramel sauce, crushed Butterfinger bars, graham cracker crumbs, vanilla extract, and salt.
- Mix until a thick, moldable dough forms.
- Shape the Truffles:
- Use a small cookie scoop or spoon to scoop out portions.
- Roll them into bite-sized balls and place on a parchment-lined baking sheet.
- Freeze for 30 minutes to firm up.
- Melt the Chocolate:
- In a microwave-safe bowl, combine chocolate chips and coconut oil.
- Microwave in 30-second intervals, stirring each time, until smooth.
- Dip the Truffles:
- Use a fork or dipping tool to coat each frozen truffle in melted chocolate.
- Allow excess chocolate to drip off before placing them back on parchment paper.
- Sprinkle with extra crushed Butterfinger pieces before the chocolate sets.
- Set and Serve:
- Let the truffles set at room temperature or refrigerate for 10-15 minutes until the chocolate firms up.
- Enjoy immediately or store in an airtight container.
Notes
- For extra crunch, mix in toasted nuts or pretzels.
- Drizzle with white chocolate for an elegant touch.
- Store in the fridge for up to a week, or freeze for up to 2 months.
- Add a pinch of sea salt for a salted caramel twist.
- For a richer caramel flavor, use homemade caramel sauce instead of store-bought.
- Prep Time: 15minutes
- Cook Time: 0minutes