Description
Delicious homemade truffles made with soft caramels and Butterfinger candy bars, coated in chocolate.
Ingredients
Scale
- 20 soft caramels
- 1 tablespoon heavy cream
- 1 cup crushed Butterfinger candy bars
- 1 cup semi-sweet or dark chocolate chips
- 1 teaspoon coconut oil or shortening
- 2 tablespoons additional crushed Butterfinger for topping
Instructions
- Unwrap the soft caramels and place them in a microwave-safe bowl. Add the heavy cream.
- Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Stir in 1/2 cup of crushed Butterfinger candy bars. Let the mixture cool slightly.
- Scoop out small portions and roll them into balls. Place on a parchment-lined tray.
- Freeze the truffle balls for 15–20 minutes until firm.
- Melt the chocolate chips with coconut oil or shortening until smooth.
- Dip each truffle into the melted chocolate to fully coat.
- Sprinkle the tops with the remaining crushed Butterfinger.
- Let the chocolate set by chilling the truffles again until firm.
- Serve and enjoy!
Notes
- These truffles can be stored in the refrigerator for up to a week.
- For a different flavor, try using different types of candy bars.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg