If you’re craving a fast, no-fuss sweet treat, these No Bake Caramel Crunch Butterfinger Truffles are exactly what you need. Made with creamy caramel, crunchy Butterfinger bits, and a smooth chocolate coating, this recipe delivers big flavor without ever turning on the oven. Perfect for parties, holidays, gifting, or a simple fridge-ready dessert, these truffles are always a hit.
Why You’ll Love These No Bake Caramel Crunch Butterfinger Truffles
- No baking required — perfect for warm days or quick prep
- Minimal ingredients you can find at any grocery store
- Creamy + crunchy texture in every bite
- Make-ahead friendly and easy to store
- Crowd-pleasing dessert for parties, trays, or gifting
These truffles strike the perfect balance between rich caramel, smooth cream cheese, and that unmistakable Butterfinger crunch.
Ingredients You’ll Need
- 4 oz cream cheese, softened
- 12 soft caramel candies (unwrapped)
- 2 tablespoons heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
- 8 fun-size Butterfinger bars, finely chopped
- 1 cup semi-sweet or dark chocolate chips
- 1 teaspoon coconut oil
How to Make No Bake Caramel Crunch Butterfinger Truffles
Step 1: Melt the Caramel
In a microwave-safe bowl, combine the caramel candies and heavy cream. Heat in 20–30 second intervals, stirring between each, until smooth and fully melted. Let cool slightly.
Step 2: Beat the Cream Cheese
In a mixing bowl, beat the softened cream cheese until smooth and fluffy. This creates the creamy base for the truffles.
Step 3: Mix the Filling
Add powdered sugar, vanilla extract, graham cracker crumbs, and the melted caramel to the cream cheese. Mix until fully combined and thick.
Step 4: Add the Crunch
Fold in the chopped Butterfinger pieces, distributing them evenly throughout the mixture.
Step 5: Chill
Cover the bowl and refrigerate for 30–45 minutes, or until the mixture is firm enough to roll.
Step 6: Roll the Truffles
Scoop out small portions and roll into bite-sized balls. Place on a parchment-lined baking sheet.
Step 7: Dip in Chocolate
Melt chocolate chips with coconut oil until smooth. Dip each truffle into the chocolate, letting excess drip off, then return to the parchment.
Step 8: Set
Chill the truffles for 15–20 minutes, or until the chocolate coating is fully set.
Tips & Variations
- For extra crunch, sprinkle crushed Butterfinger on top before the chocolate sets
- Use milk chocolate for a sweeter finish
- Add a pinch of salt to the caramel mixture for a sweet-salty twist
- Drizzle with white chocolate for a bakery-style look
- Make mini truffles for dessert platters or larger ones for gifting
Serving Ideas & Storage
Serve these truffles chilled or slightly softened for the best texture. They’re perfect on dessert trays, holiday cookie boards, or packed into gift boxes.
Storage:
- Refrigerate in an airtight container for up to 5 days
- Freeze for up to 1 month; thaw in the fridge before serving
Easy No Bake Caramel Crunch Butterfinger Truffles
- Total Time: 1 hour 10 minutes
- Yield: 18 truffles 1x
- Diet: Vegetarian
Description
These No Bake Caramel Crunch Butterfinger Truffles are creamy, crunchy, and coated in smooth chocolate—made with caramel candies, cream cheese, graham crumbs, and Butterfinger bits. A fast, no-oven dessert perfect for parties, gifting, or fridge-ready sweet cravings.
Ingredients
4 oz cream cheese, softened
12 soft caramel candies, unwrapped
2 tbsp heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup graham cracker crumbs
8 fun-size Butterfinger bars, finely chopped
1 cup semi-sweet or dark chocolate chips
1 tsp coconut oil
Instructions
1. Melt the caramel candies with heavy cream in a microwave-safe bowl in 20–30 second bursts, stirring until smooth. Cool slightly.
2. Beat cream cheese until smooth and fluffy in a mixing bowl.
3. Mix in powdered sugar, vanilla, graham cracker crumbs, and the melted caramel until thick and well combined.
4. Fold in the chopped Butterfinger pieces.
5. Cover and chill 30–45 minutes, or until the mixture is firm enough to roll.
6. Scoop and roll into 1-inch truffle balls. Place on a parchment-lined sheet.
7. Melt chocolate chips with coconut oil until smooth (microwave in short bursts, stirring).
8. Dip each truffle into melted chocolate, let excess drip off, and return to parchment.
9. Chill 15–20 minutes, or until the coating sets. Serve chilled or slightly softened.
Notes
For extra crunch, sprinkle crushed Butterfinger on top before the chocolate sets.
Milk chocolate makes a sweeter coating; dark chocolate balances the caramel.
Add a tiny pinch of salt to the caramel mixture for a sweet-salty twist.
Storage: Refrigerate airtight up to 5 days. Freeze up to 1 month; thaw in fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 140
- Sugar: 12g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Nutrition Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Protein | 2g |
| Carbs | 16g |
| Fat | 8g |
| Fiber | 1g |
| Sodium | 55mg |
Final Thoughts
These No Bake Caramel Crunch Butterfinger Truffles are proof that easy desserts can still feel special. With their creamy center, crunchy candy bits, and glossy chocolate shell, they’re guaranteed to disappear fast. Whether you’re prepping for a party or just treating yourself, this recipe is one you’ll come back to again and again.