No Bake Caramel Crunch Butterfinger Truffles Recipe
Introduction
These No Bake Caramel Crunch Butterfinger truffles are a perfect sweet treat for any occasion. Combining crunchy Butterfinger candy with creamy peanut butter and a smooth chocolate coating, they are easy to make and irresistibly delicious.
Ingredients
- 2 cups crushed Butterfinger candy bars
- 1 cup crushed graham crackers
- 1/2 cup sweetened condensed milk
- 1/4 cup caramel sauce
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1 tablespoon coconut oil
Instructions
- Step 1: In a large mixing bowl, combine the crushed Butterfinger candy bars, crushed graham crackers, sweetened condensed milk, caramel sauce, peanut butter, and vanilla extract. Mix until all ingredients are well incorporated.
- Step 2: Using your hands or a small cookie scoop, form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Step 3: Refrigerate the truffles for at least 1 hour to firm up.
- Step 4: In a microwave-safe bowl, combine the milk chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Step 5: Dip each chilled truffle into the melted chocolate, using a fork to lift and remove excess chocolate. Place dipped truffles back onto the parchment-lined baking sheet.
- Step 6: Refrigerate the truffles again for 30 minutes or until the chocolate coating is set.
Tips & Variations
- For a different flavor, try substituting creamy peanut butter with almond or cashew butter.
- Use dark chocolate chips instead of milk chocolate for a richer taste.
- Add a pinch of sea salt on top of the chocolate coating before it sets to enhance the caramel flavor.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month; thaw in the fridge before serving. Reheat is not recommended as it may affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different candy bar instead of Butterfinger?
Yes, you can substitute with similar crunchy candy bars like Crunch or Heath for a different but still delicious texture and flavor.
Do I have to use coconut oil when melting the chocolate?
Coconut oil helps the chocolate coating become smooth and shiny, but you can omit it if preferred. The chocolate may be slightly thicker and less glossy without it.
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No Bake Caramel Crunch Butterfinger Truffles Recipe
- Total Time: 1 hour 45 minutes
- Yield: 24 truffles 1x
Description
These No Bake Caramel Crunch Butterfinger truffles combine crushed Butterfinger candy bars, graham crackers, and creamy peanut butter, all coated in a smooth milk chocolate shell. Perfectly sweet and crunchy, these easy-to-make treats require no baking and are sure to satisfy any candy lover’s cravings.
Ingredients
Truffle Mixture
- 2 cups crushed Butterfinger candy bars
- 1 cup crushed graham crackers
- 1/2 cup sweetened condensed milk
- 1/4 cup caramel sauce
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
Chocolate Coating
- 1 cup milk chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare the Truffle Mixture: In a large mixing bowl, combine the crushed Butterfinger candy bars, crushed graham crackers, sweetened condensed milk, caramel sauce, creamy peanut butter, and vanilla extract. Mix thoroughly until all ingredients are evenly incorporated into a sticky, cohesive mixture.
- Form the Truffles: Using your hands or a small cookie scoop, shape the mixture into 1-inch balls. Place each ball on a parchment-lined baking sheet, making sure they are evenly spaced.
- Chill the Truffles: Refrigerate the formed truffles for at least 1 hour to let them firm up and set, which will make dipping easier.
- Melt the Chocolate Coating: In a microwave-safe bowl, combine the milk chocolate chips with coconut oil. Microwave in 30-second increments, stirring between each interval until the chocolate is fully melted and smooth.
- Dip the Truffles: Remove the chilled truffles from the refrigerator. Dip each truffle into the melted chocolate using a fork to lift them out, allowing excess chocolate to drip off before placing them back onto the parchment-lined baking sheet.
- Set the Chocolate: Return the dipped truffles to the refrigerator and chill for an additional 30 minutes or until the chocolate coating has completely set and hardened.
Notes
- Ensure the truffles are well chilled before dipping to help the chocolate coating set properly.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- For a variation, try using dark chocolate chips instead of milk chocolate.
- Handle the truffles gently to avoid breaking the chocolate coating once set.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No bake, Butterfinger, truffles, caramel, chocolate, candy, dessert, easy recipe, no bake dessert
