No Bake Caramel Butterfinger (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup crushed Butterfinger candy bars (approximately 5 small bars)
02 -
1 cup caramel sauce
03 -
2 cups chocolate chips (semi-sweet or dark)
04 -
1 tablespoon coconut oil
05 -
1 cup crushed pretzels
# Instructions:
01 -
In a large mixing bowl, combine the crushed Butterfinger candy bars with the caramel sauce. Stir until evenly incorporated to create a sticky mixture.
02 -
Scoop a tablespoon of the mixture and roll it into a small ball using your hands. Place each ball on a parchment-lined baking sheet. Repeat until all mixture is used, then freeze for 30 minutes to set.
03 -
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between, until melted and smooth.
04 -
Using a fork or dipping tool, coat each frozen truffle in melted chocolate, allowing excess to drip off before returning it to the parchment-lined baking sheet.
05 -
While the chocolate is still wet, roll each truffle in crushed pretzels. Return to the baking sheet for final setting.
06 -
Place the truffles back in the freezer for 15 minutes to set the chocolate. Serve immediately or store in an airtight container.
# Notes:
01 -
Keep your hands damp while rolling to prevent sticking, and allow sufficient freezing time between steps for perfect texture.