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