These Butterfinger Chocolate Caramel Crunch Truffles are pure indulgence in bite-sized form. I love how the rich caramel and smooth milk chocolate pair perfectly with the crunch of Butterfinger candy, pretzels, and peanuts. Each truffle delivers a mix of sweet, salty, and crunchy textures that make it irresistible for any dessert lover.
Why You’ll Love This Recipe
I love this recipe because it’s quick to prepare, requires no baking, and looks impressive enough for any occasion. The combination of candy bars, caramel, and chocolate creates a rich and satisfying treat. Plus, the added pretzels and peanuts give these truffles a delightful crunch that balances the sweetness perfectly. They’re great for parties, gifting, or just satisfying a chocolate craving.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup crushed Butterfinger candy bars
1/2 cup caramel sauce
2 cups milk chocolate chips
1/4 cup heavy cream
1/4 cup crushed pretzels
1/4 cup chopped peanuts
Directions
I mix the crushed Butterfinger candy bars with caramel sauce in a bowl until well combined.
I roll the mixture into small truffle-sized balls and place them on a baking sheet lined with parchment paper, then freeze for 30 minutes.
I combine milk chocolate chips and heavy cream in a microwave-safe bowl and heat in 30-second intervals, stirring until smooth and melted.
I dip each frozen truffle into the melted chocolate, making sure it’s evenly coated, and place it back on the parchment paper.
Before the chocolate sets, I sprinkle crushed pretzels and chopped peanuts over the top.
I chill the truffles in the refrigerator for at least 1 hour before serving.
Servings and Timing
This recipe makes about 12 truffles.
Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Variations
I sometimes use dark chocolate instead of milk chocolate for a richer flavor.
If I want a nut-free version, I skip the peanuts and add crushed toffee bits instead.
For extra indulgence, I drizzle a bit of white chocolate on top once the truffles have set.
I’ve also rolled some truffles in cocoa powder or powdered sugar for a more elegant look.
Storage/Reheating
I store these truffles in an airtight container in the refrigerator for up to one week. They can also be frozen for up to a month—just let them thaw in the fridge before serving. Since they’re best enjoyed cold, there’s no need to reheat them.
FAQs
How can I make these truffles without a microwave?
I melt the chocolate and cream together in a double boiler on the stovetop over low heat, stirring constantly until smooth.
Can I use a different candy bar?
Yes, I’ve tried using Snickers and Reese’s Pieces, and both worked beautifully with this recipe.
How do I keep the truffles from melting too quickly?
I always store them in the fridge until just before serving. Keeping them chilled helps the chocolate stay firm.
Can I make these truffles ahead of time?
Absolutely. I prepare them a day or two in advance and keep them refrigerated until I’m ready to serve.
What can I use instead of caramel sauce?
I sometimes use dulce de leche or peanut butter for a slightly different but equally delicious flavor.
Conclusion
These Butterfinger Chocolate Caramel Crunch Truffles are a perfect mix of creamy, crunchy, and sweet. I love how easy they are to make and how impressive they look when served. Whether I’m preparing them for a special event or just treating myself, they always satisfy my chocolate cravings and never fail to impress anyone who tries them.
These Butterfinger Chocolate Caramel Crunch Truffles are rich, no-bake treats made with crushed Butterfingers, creamy caramel, milk chocolate, and a crunchy topping of pretzels and peanuts. Sweet, salty, and satisfying, they’re perfect for gifting or entertaining.
Ingredients
1 cup crushed Butterfinger candy bars
1/2 cup caramel sauce
2 cups milk chocolate chips
1/4 cup heavy cream
1/4 cup crushed pretzels
1/4 cup chopped peanuts
Instructions
In a bowl, mix crushed Butterfingers with caramel sauce until combined.
Roll into small balls and place on a parchment-lined baking sheet. Freeze for 30 minutes.
In a microwave-safe bowl, melt chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
Dip frozen truffles into melted chocolate to coat and return to baking sheet.
Sprinkle tops with crushed pretzels and chopped peanuts before chocolate sets.
Refrigerate truffles for at least 1 hour until firm. Serve chilled.
Notes
Use dark chocolate instead of milk for a richer flavor.
Skip peanuts and use toffee bits for a nut-free version.
Drizzle with white chocolate for a decorative touch.
Roll in cocoa powder or powdered sugar for a different finish.
