Description
These No Bake Caramel Crunch Butterfinger Truffles are the ultimate indulgent treat! Packed with creamy peanut butter, crunchy Butterfinger pieces, and a layer of gooey caramel, these bite-sized delights are dipped in melted milk chocolate for a rich finish. Ready in just 30 minutes and no oven required, they’re perfect for parties, gifting, or whenever you need a quick dessert fix.
Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup crushed Butterfinger candy bars
- 2 cups crushed vanilla wafers
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 12 oz milk chocolate, melted
- Additional crushed Butterfinger for topping (optional)
- Sprinkles (optional)
Instructions
- In a large mixing bowl, combine the creamy peanut butter, crushed Butterfinger candy bars, crushed vanilla wafers, and sweetened condensed milk. Mix until well combined and sticky.
- Roll the mixture into small truffle-sized balls (approximately 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Freeze the truffle balls for 10 minutes to firm them up.
- Dip each chilled truffle into caramel sauce, ensuring an even coat. Place them back on the parchment-lined baking sheet.
- Drizzle or dip the caramel-coated truffles in melted milk chocolate. Use a fork to roll them for an even chocolate coating.
- While the chocolate is still wet, sprinkle the truffles with additional crushed Butterfinger or sprinkles for decoration.
- Place the truffles in the refrigerator for 10-15 minutes, or until the chocolate sets.
- Serve and enjoy your decadent No Bake Caramel Crunch Butterfinger Truffles!
Notes
For best results, freeze the truffles before dipping them in caramel or chocolate to maintain their shape. Store in an airtight container in the fridge for up to a week or freeze for up to a month.