No-Bake Butterfinger Caramel Crunch Truffles
These No-Bake Butterfinger Caramel Crunch Truffles are ridiculously easy to make, unbelievably delicious, and guaranteed to become your new favorite go-to treat. Get ready for a flavor explosion in every bite!
Equipment
- Food processor
- Medium bowl
- Electric Mixer (Optional)
- Cookie scoop (optional)
- Parchment-lined baking sheet
- Microwave-safe bowl
Ingredients
- 1 cup crushed Butterfinger candy bars
- 1 cup cream cheese softened
- 1 cup powdered sugar
- 1 cup caramel sauce
- 1 cup crushed graham crackers
- 1 cup chocolate chips semi-sweet or milk chocolate
Instructions
- Beat the softened cream cheese and powdered sugar together in a medium bowl until it's light, fluffy, and completely smooth. I use an electric mixer, but you can totally do this by hand if you're feeling strong!
- Gently fold in the crushed Butterfinger bars and graham crackers. You want to be careful not to overmix here – we want to preserve that lovely crunch.
- Roll the mixture into 1-inch diameter balls. I find it helpful to use a small cookie scoop for even-sized truffles.
- Place the truffle balls on a parchment-lined baking sheet. This makes cleanup a breeze!
- Drizzle each truffle with about 1 teaspoon of caramel sauce. Get creative with your drizzling technique!
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Be careful not to burn them!
- Dip each truffle into the melted chocolate, turning to coat completely. Let any excess chocolate drip off before placing it back on the parchment paper.
- Return the truffles to the baking sheet and refrigerate for at least 30 minutes to allow the chocolate to set.
Notes
Feel free to experiment! Try different types of chocolate chips (dark chocolate would be amazing!), swap the graham crackers for crushed pretzels or even chopped nuts, or add a sprinkle of sea salt on top of the melted chocolate for a sweet and salty kick. The possibilities are endless!