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No Bake Caramel Crunch Butterfinger Truffles

Delicious no-bake truffles made with Butterfinger candy bars, peanut butter, and a chocolate coating, perfect for a quick sweet treat.
Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Truffle Base
  • 1 cup crushed Butterfinger candy bars (about 4-5 bars)
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 cup crushed graham crackers
Coating
  • 1 cup caramel sauce (store-bought works great!)
  • 1 cup chocolate chips (for dipping)
  • Optional extra crushed Butterfinger bars for garnish

Method
 

Mixing
  1. In a large mixing bowl, combine crushed Butterfinger bars, peanut butter, powdered sugar, and crushed graham crackers.
  2. Using your hands to mix, form the mixture into small balls, about 1 inch in diameter.
Chilling and Coating
  1. Place the truffle balls on a parchment-lined baking sheet and chill in the fridge for about 30 minutes.
  2. Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals.
  3. Dip each chilled truffle into the melted chocolate, ensuring they are well coated.
  4. Return them to the parchment paper.
Finishing Touch
  1. Before the chocolate sets, drizzle some caramel sauce over each truffle and sprinkle extra crushed Butterfinger on top.
Final Chill
  1. Place the truffles back in the fridge for another 30 minutes to allow the chocolate to harden.

Notes

Store in an airtight container in the fridge for up to a week or freeze for up to three months.