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- 1 cup crushed Butterfinger candies - 1 cup crushed graham crackers - ½ cup powdered sugar - ½ cup creamy peanut butter - ½ cup caramel sauce (plus extra for drizzling) - 1 cup semi-sweet chocolate chips - 1 tablespoon coconut oil (or vegetable oil) - Sea salt for garnish

No Bake Caramel Crunch Butterfinger Truffles

Satisfy your sweet tooth with these No Bake Caramel Crunch Butterfinger Truffles! This easy recipe combines creamy peanut butter, crunchy Butterfinger, and rich chocolate, creating delightful bites that are perfect for any occasion. No baking required! Explore simple steps to make these treats that everyone will love. Click to get the full recipe and impress your friends and family with these delicious truffles!
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Ingredients
  

1 cup crushed Butterfinger candies

1 cup crushed graham crackers

½ cup powdered sugar

½ cup creamy peanut butter

½ cup caramel sauce (plus extra for drizzling)

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil (or vegetable oil)

Sea salt for garnish

Instructions
 

In a mixing bowl, combine the crushed Butterfinger candies, crushed graham crackers, and powdered sugar. Mix until well combined.

    Add the creamy peanut butter and half a cup of caramel sauce to the dry mixture. Stir until the mixture is fully incorporated and holds together.

      Using your hands, shape the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet.

        Once all the mixture is shaped into truffles, place the baking sheet in the freezer for about 15-20 minutes to firm up.

          While the truffles are chilling, melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until fully melted and smooth.

            Remove the truffles from the freezer and dip each one in the melted chocolate, making sure each truffle is fully coated. Use a fork to lift them out and tap off any excess chocolate before returning them to the baking sheet.

              Drizzle additional caramel sauce over the coated truffles and sprinkle with a pinch of sea salt for an extra flavor kick.

                Refrigerate the truffles for at least 30 minutes to allow the chocolate to set completely.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 truffles

                    - Presentation Tips: Arrange the truffles on a decorative plate or a cupcake stand, and serve with extra caramel sauce on the side for dipping. Add a sprinkle of crushed Butterfinger on top for an attractive garnish and extra crunch!