Ingredients
- 1 ½ cups crushed Butterfinger candy bars
- 8 oz cream cheese, softened
- 1 cup caramel sauce
- 2 cups milk chocolate chips
- 1 tbsp coconut oil or vegetable shortening (for melting chocolate)
- ½ cup crushed pretzels (for extra crunch)
- ¼ tsp sea salt (optional, for garnish)
Instructions
- In a mixing bowl, combine softened cream cheese, caramel sauce, and crushed Butterfinger candy bars. Mix until well incorporated.
- Roll the mixture into small bite-sized balls and place them on a parchment-lined baking sheet.
- Freeze the truffle balls for about 30 minutes to firm up.
- In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring in between until smooth.
- Dip each frozen truffle into the melted chocolate, ensuring it’s fully coated. Use a fork to lift and let excess chocolate drip off.
- Sprinkle crushed pretzels and a pinch of sea salt on top before the chocolate sets.
- Place truffles back on the baking sheet and refrigerate for another 15-20 minutes or until chocolate is firm.
- Enjoy your Butterfinger Chocolate Caramel Crunch Truffles! 😋🍬
Would you like any modifications or serving suggestions? 😊