No Bake Caramel Crunch Butterfinger (Print Format)
Crunchy Butterfinger and caramel bites coated in melted chocolate offer a delightful no-bake indulgence.
# Ingredients:
→ Candy and Sauce
01 -
1 cup crushed Butterfinger candy bars (about 5 small bars)
02 -
1 cup caramel sauce
→ Coating
03 -
2 cups semi-sweet or dark chocolate chips
04 -
1 tablespoon coconut oil
05 -
1 cup crushed pretzels
# Steps:
01 -
In a large mixing bowl, blend the crushed Butterfinger candy bars with the caramel sauce until uniformly combined, forming a sticky base.
02 -
Scoop a tablespoon of the mixture, roll into small balls with slightly damp hands to prevent sticking, place on parchment paper-lined baking sheet, and freeze for 30 minutes.
03 -
In a microwave-safe bowl, melt chocolate chips with coconut oil using 30-second intervals, stirring between each until smooth.
04 -
Dip each frozen truffle fully into melted chocolate using a fork or dipping tool, allow excess chocolate to drip off, then return to parchment-lined baking sheet.
05 -
Roll the chocolate-coated truffles in crushed pretzels while the coating is still wet, then place back onto the baking sheet.
06 -
Freeze the coated truffles for an additional 15 minutes to set the chocolate, then serve immediately or store in an airtight container refrigerated.
# Tips:
01 -
Use fresh Butterfinger bars for best texture; avoid stale candy. Chill truffles between steps to retain shape. Add a pinch of sea salt before chocolate sets to enhance flavor. Optionally, incorporate vanilla or almond extract into the caramel for extra depth.