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Butterfinger Chocolate Caramel Crunch Truffles

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These Butterfinger Chocolate Caramel Crunch Truffles are bite-sized treats packed with rich chocolate, gooey caramel, and crunchy Butterfinger bits. They’re easy to make, no bake, and perfect for parties, holidays, or whenever your sweet tooth kicks in!

Ingredients

Scale

  • 1 (14 oz) can sweetened condensed milk

  • 2 cups semi-sweet chocolate chips

  • 1/4 cup unsalted butter

  • 1/4 cup caramel sauce (plus extra for drizzle, optional)

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1 1/2 cups crushed Butterfinger candy bars (about 6 fun-sized bars)

  • 1/2 cup graham cracker crumbs

  • 1 cup melted chocolate or candy melts, for coating

  • Extra crushed Butterfingers or caramel drizzle for garnish (optional)

Instructions

  1. Make the Filling:

    • In a medium saucepan, combine sweetened condensed milk, chocolate chips, and butter.

    • Heat over low, stirring constantly, until fully melted and smooth.

    • Remove from heat and stir in caramel sauce, vanilla, and salt.

    • Fold in crushed Butterfingers and graham cracker crumbs until fully mixed.

    • Let the mixture cool slightly, then refrigerate for 1–2 hours until firm enough to roll.

  2. Form the Truffles:

    • Scoop out tablespoon-sized portions and roll into balls.

    • Place on a parchment-lined baking sheet and freeze for 30 minutes.

  3. Coat the Truffles:

    • Dip each truffle in melted chocolate using a fork, tapping off excess.

    • Return to parchment paper and sprinkle with extra Butterfinger bits or drizzle with caramel if desired.

    • Chill until set.

 

Notes

  • Make sure truffle filling is cold before dipping so they hold their shape.

  • Store in the fridge in an airtight container for up to a week.

  • Freeze for longer storage (up to 2 months).

Find it online: https://ukfinda.com/butterfinger-chocolate-caramel-crunch-truffles/