These decadent truffles combine the irresistible crunch of Butterfinger candy with smooth chocolate and gooey caramel. Perfect for a sweet treat or a homemade gift!
Ingredients:
- For the Filling:
- 1 cup Butterfinger candy bars, finely crushed (about 4-5 regular-sized bars)
- 1/2 cup caramel sauce (store-bought or homemade)
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- For the Coating:
- 12 ounces semi-sweet chocolate, chopped (or chocolate melting wafers)
- Optional: extra crushed Butterfinger for topping
Instructions:
- Prepare the Filling:
- In a medium bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer until smooth and creamy.
- Add the crushed Butterfinger candy and caramel sauce to the cream cheese mixture. Mix until well combined.
- Form the Truffles:
- Line a baking sheet with parchment paper.
- Using a small cookie scoop or a spoon, scoop out portions of the Butterfinger mixture and roll them into small balls.
- Place the truffles on the prepared baking sheet.
- Chill the truffles in the refrigerator for at least 30 minutes, or until firm.
- Melt the Chocolate:
- In a double boiler or a microwave-safe bowl, melt the semi-sweet chocolate, stirring frequently until smooth. If using the microwave, heat in 30-second intervals, stirring between each interval to prevent burning.
- Coat the Truffles:
- Remove the chilled truffles from the refrigerator.
- Dip each truffle into the melted chocolate, ensuring it’s fully coated.
- Use a fork or a dipping tool to lift the truffle out of the chocolate, allowing any excess chocolate to drip off.
- If desired, immediately sprinkle extra crushed Butterfinger pieces on top of the wet chocolate.
- Place the coated truffles back onto the parchment-lined baking sheet.
- Set and Serve:
- Allow the chocolate to set completely at room temperature or in the refrigerator.
- Once the chocolate is set, serve and enjoy your Butterfinger Chocolate Caramel Crunch Truffles!
Tips and Variations:
- For a richer caramel flavor, use homemade caramel sauce.
- You can use milk chocolate, dark chocolate, or white chocolate for the coating.
- Add a pinch of sea salt to the melted chocolate for a salted caramel effect.
- For easier coating, use chocolate melting wafers, which are designed to melt smoothly.
- Store the truffles in an airtight container in the refrigerator for up to a week.