Butterfinger Chocolate Caramel Crunch Truffles (Easy No-Bake Recipe)

These Butterfinger Chocolate Caramel Crunch Truffles are rich, creamy, and packed with crunchy peanut butter candy flavor. Made with crushed Butterfinger bars, cream cheese, and peanut butter, then coated in smooth chocolate — this is the perfect no-bake dessert for parties, holidays, or sweet cravings.

Ingredients

Truffle Filling

• 2 cups crushed Butterfinger candy bars (about 8 fun-size or 4 full-size)
• 6 oz cream cheese, softened
• ½ cup creamy peanut butter

Chocolate Coating

• 2 cups milk or dark chocolate chips
• 1 tablespoon coconut oil or vegetable oil (optional, for smooth coating)

Optional Toppings

• Extra crushed Butterfinger
• Caramel drizzle
• Sea salt

 Instructions

1. In a mixing bowl, combine crushed Butterfinger candy, softened cream cheese, and peanut butter. Mix until smooth and fully combined.
2. Refrigerate the mixture for 30–45 minutes until firm enough to shape.
3. Roll the mixture into small bite-size balls and place them on a parchment-lined tray.
4. Melt the chocolate chips (with optional oil) using a microwave or double boiler.
5. Dip each truffle into the melted chocolate, coating completely.
6. Place coated truffles back on parchment paper and add toppings if desired.
7. Refrigerate until the chocolate sets completely.

 Tips for Best Results

• Chill hands lightly when rolling to prevent sticking.
• Use a fork or toothpick for easy dipping.
• Store truffles in an airtight container in the refrigerator for up to 5 days.