Description
Indulge in these delightful morsels blending Butterfinger, caramel, and chocolate.
Ingredients
Scale
- 1 cup crushed Butterfinger candy bars (about 5 small bars)
- 1 cup caramel sauce
- 2 cups chocolate chips (semi-sweet or dark)
- 1 tablespoon coconut oil
- 1 cup crushed pretzels
Instructions
- Begin by placing the crushed Butterfinger candy bars into a large mixing bowl. Pour the caramel sauce over the crushed candy and stir the mixture thoroughly until everything is well combined. You want to achieve a sticky, cohesive mixture that will serve as the delightful base for your truffles.
- Take a tablespoon of the Butterfinger-caramel mixture and using your hands, roll it gently to form a small ball. Place each ball onto a parchment-lined baking sheet.
- In a microwave-safe bowl, add your chocolate chips and coconut oil. Microwave the mixture in intervals, stirring in between each interval until smooth.
- Dip each truffle into the melted chocolate, making sure it’s fully coated, and allow any excess chocolate to drip off.
- While the chocolate coating is still wet, roll each truffle in the crushed pretzels.
- Return the baking sheet to the freezer for another 15 minutes to allow the chocolate to set completely.
Notes
For a thicker chocolate coating, dip the truffles twice. Make sure to use high-quality ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal per truffle
- Sodium: 50 mg
- Protein: 2 g