Description
Easy no-bake truffles combining Butterfinger candy with caramel for a crunchy treat.
Ingredients
Scale
- 2 cups crushed Butterfinger candy bars
- 1 cup caramel sauce
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Coating: 1 cup chocolate melting wafers
Instructions
- In a large bowl, mix the crushed Butterfinger bars and caramel sauce until combined.
- Add the softened cream cheese, powdered sugar, and vanilla extract; stir until smooth.
- Scoop the mixture into tablespoon-sized balls and place on a parchment-lined baking sheet.
- Freeze the balls for 30 minutes to firm up.
- Melt the chocolate wafers according to package instructions.
- Dip each ball into the melted chocolate, coating completely, and return to the baking sheet.
- Let the truffles set in the refrigerator for at least 1 hour before serving.
Notes
For extra crunch, add more crushed Butterfinger on top before the chocolate sets. Store in an airtight container in the fridge for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 6g
- Carbohydrates: 15g
- Protein: 1g