Indulge your sweet tooth with these rich and crunchy Butterfinger truffles drizzled in chocolate and caramel. A true treat! 🍬🍫✨
Ingredients:
- 1 cup crushed Butterfinger candy bars
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup caramel sauce plus extra for drizzling
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1 cup crushed graham crackers (optional for coating)
- 1/2 cup crushed roasted peanuts (optional for garnish)
Directions:
Start by heating the heavy cream and butter in a small saucepan over medium heat until it begins to simmer. Don't let it boil! Once it’s hot, remove it from the heat and pour it over the chocolate chips in a heatproof bowl. Allow the mixture to sit for about 2 minutes—this will help the chocolate melt beautifully. After the time's up, stir until it’s nice and smooth.
Next, add in that rich caramel sauce, sea salt, and vanilla extract. Whisk it all together until combined. Now, gently fold in the cup of crushed Butterfinger candy bars—you want to keep it light and fluffy!
Cover the bowl and pop it in the fridge for about 2 hours, or until it’s firm enough to scoop. Once it’s ready, scoop out tablespoon-sized portions and roll them into delightful little balls. If you're feeling fancy, you can roll them in crushed graham crackers or roasted peanuts for some extra crunch!
Place your truffles on a parchment-lined tray, and don’t forget to drizzle them with extra caramel sauce for that finishing touch. For a final sprinkle, add any remaining Butterfinger crumbs on top. Chill them for at least 30 minutes before serving to get the best texture and flavor.
Enjoy your decadent creation!
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