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Butterfinger Chocolate Caramel Crunch Truffles

These delightful truffles combine crunchy Butterfinger candy with creamy caramel and chocolate, making them perfect for gifting or sharing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 24 pieces
Course: Dessert, Sweets, Treat
Cuisine: American, Desserts
Calories: 120
Ingredients Method Notes

Ingredients
  

For the truffles
  • 8 ounces cream cheese, softened Soften to room temperature for a smooth filling.
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2 cups crushed Butterfinger candy bars (about 6 regular-sized bars), finely chopped Crush by placing in a zipper bag and rolling with a rolling pin.
  • 1/2 cup soft caramel bits or caramel sauce If using sauce, chill first so it’s scoopable.
For the chocolate coating
  • 12 ounces semi-sweet chocolate, chopped (or chocolate chips)
  • 1 tablespoon vegetable shortening or coconut oil Optional, for smoother chocolate.
  • to taste Sea salt flakes For finishing, optional.

Method
 

Preparation
  1. In a medium bowl, beat the softened cream cheese with a wooden spoon or hand mixer until smooth.
  2. Stir in the powdered sugar and vanilla until the mixture is silky and no lumps remain.
Mixing
  1. Fold in the crushed Butterfinger pieces and the caramel bits (or gently fold in chilled caramel sauce). Mix until evenly distributed.
Chilling
  1. Cover the bowl and refrigerate for at least 1 hour, or until firm enough to scoop and roll.
Shaping
  1. Line a baking sheet with parchment. Using a small cookie scoop or a teaspoon, portion out the mixture into 1-inch balls.
  2. Roll quickly between your palms to make tidy spheres and place each on the prepared sheet. Chill the tray for 20–30 minutes to firm up.
Coating
  1. Gently melt the chocolate (and shortening, if using) in a heatproof bowl over simmering water or in short bursts in the microwave, stirring between bursts until smooth.
  2. Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, letting excess drip back into the bowl.
  3. Return coated truffles to the parchment and sprinkle a pinch of sea salt on top while the chocolate is still wet.
Setting
  1. Let the chocolate set at room temperature or pop the tray into the fridge for 10–15 minutes to finish.

Notes

Keep truffles in an airtight container. They’ll stay fresh in the refrigerator for up to 2 weeks. For longer storage, layer with parchment and freeze up to 2 months; thaw in the fridge before serving.