Butterfinger Chocolate Caramel Crunch Truffles Recipe

Instructions

1. 🍫 Prepare the Base:
   In a heatproof bowl, combine the semi-sweet chocolate chips, butter, and heavy cream. Microwave in 20-second intervals, stirring each time, until smooth and fully melted. Add vanilla extract and mix well.
2. 🍬 Incorporate the Butterfinger and Caramel:
   Stir in the crushed Butterfinger candy bars and caramel sauce until fully combined. For extra crunch, mix in the crushed pretzels.
3. ❄️ Chill the Mixture:
   Refrigerate the mixture for about 1-2 hours or until firm enough to roll into balls.
4. 🖐️ Shape the Truffles:
   Scoop out small portions (about 1 tablespoon each) and roll them into balls. Place on a parchment-lined baking sheet.
5. 🍫 Coat in Chocolate:
   Dip each truffle into the melted chocolate, ensuring they’re fully coated. Use a fork to lift them out and let any excess chocolate drip off.
6. ✨ Decorate:
   Sprinkle extra crushed Butterfinger candy or drizzle with caramel for a decorative touch while the chocolate coating is still wet.
7. ❄️ Chill Again:
   Refrigerate the truffles for 20-30 minutes until the chocolate coating sets.

Serve and Enjoy!

Serve these irresistible Butterfinger Chocolate Caramel Crunch Truffles at room temperature or chilled. They’re great for sharing or savoring solo. 😍

💬 Question: Do you prefer a drizzle of caramel or an extra sprinkle of candy on top? Let me know how you’d customize these treats! 🍬🍫