Name: No Bake Caramel Crunch Butterfinger Truffles
Prep time: 15 min
Cook time: 2 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter; 1 cup crushed Butterfinger candy bars; 12 soft caramels; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups semi-sweet or milk chocolate chips; 1 tablespoon coconut oil

When your sweet tooth is calling but you can’t bear to turn on the oven, these No Bake Caramel Crunch Butterfinger Truffles come to the rescue. They’re bite-sized bombs of creamy peanut butter, rich caramel, and crispy Butterfinger pieces all wrapped in a silky chocolate shell. Irresistible? Absolutely. And the best part? They’re as easy to make as they are to devour.

Perfect for holiday trays, potlucks, or just stashing in the fridge for late-night cravings, these truffles hit every texture note: smooth, crunchy, chewy, and melty. No baking, no stress—just pure candy bliss in every bite.

What Kind of Caramel Should I Use?

Soft, chewy caramels (like Kraft or Werther’s Original Soft) work best here. You’ll melt them down with a splash of cream to create a thick, luscious base that blends beautifully with peanut butter. Avoid hard caramels as they don’t melt smoothly.

Ingredients for the No Bake Caramel Crunch Butterfinger Truffles

1 cup creamy peanut butter
1 cup crushed Butterfinger candy bars (about 4 regular bars)
12 soft caramels, unwrapped
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups semi-sweet or milk chocolate chips
1 tablespoon coconut oil (optional, for smoother chocolate coating)

No Bake Caramel Crunch Butterfinger Truffles (1)

How To Make the No Bake Caramel Crunch Butterfinger Truffles

Step 1: Melt the Caramel Base

In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth. This should take about 1-2 minutes total.

Step 2: Mix the Filling

Stir the peanut butter, vanilla extract, and salt into the melted caramel until fully incorporated. Fold in the crushed Butterfinger pieces.

Step 3: Shape and Chill

Scoop out tablespoon-sized portions of the mixture and roll into balls. Place on a parchment-lined baking sheet and freeze for 20-30 minutes until firm.

Step 4: Dip in Chocolate

Melt the chocolate chips with the coconut oil (if using) in a microwave-safe bowl in 30-second intervals until smooth. Dip each chilled truffle into the chocolate, coating fully. Return to parchment paper.

Step 5: Set and Store

Let the chocolate set completely at room temperature or speed it up by placing the tray in the fridge for 10-15 minutes. Store in an airtight container in the refrigerator.

How to Serve and Store These Truffles

These truffles are a showstopper on dessert trays and make fantastic edible gifts when boxed up. Serve them slightly chilled for the best texture—they’ll be firm but creamy on the inside.

Keep leftovers in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Just let them thaw for a few minutes at room temperature before serving.

Frequently Asked Questions

How many truffles does this make?

About 20-24 truffles, depending on how large you roll them.

Can I use almond butter instead of peanut butter?

Yes! Almond butter works well, though the flavor will be slightly different.

Can I skip the Butterfinger candy?

You can, but then you’ll miss that signature crunch. Swap with toffee bits or crushed pretzels if you like.

What kind of chocolate should I use?

Semi-sweet or milk chocolate chips both work. Use what you love—even dark chocolate for a more intense flavor.

Do I have to freeze them before dipping in chocolate?

Yes, it helps them hold shape and makes dipping easier.

Want More No Bake Dessert Ideas?

If you can’t get enough of these no bake truffles, check out these other easy-to-love treats:

Cherry Chocolate Cheesecake for a fruity, creamy twist.
No Bake Lemon Blueberry Protein Bites for a zesty, wholesome snack.
Peanut Butter Balls with Chocolate Rice Krispies if you’re craving more crispy chocolate-peanut joy.
Sopapilla Cheesecake Bars to add cinnamon sugar magic.
Christmas Maraschino Cherry Shortbread Cookies when you’re in a festive mood.

📌 Save this recipe to your Pinterest dessert board so it’s ready when your next craving hits.

And I’d love to see what you make! Drop a comment if you gave these a try. Did you stick with Butterfinger or go rogue with pretzels? Maybe added a drizzle of white chocolate?

Let’s inspire each other with more fun twists and tips.

Explore even more no-bake inspiration on my Pinterest: Nina Dishes on Pinterest

No Bake Caramel Crunch Butterfinger Truffles

Author: Nina Klatten
Total Time: 45 minutes
Yield: 20–24 truffles
Diet: Vegetarian

Print Recipe

Description

These No Bake Caramel Crunch Butterfinger Truffles are packed with peanut butter, melted caramel, and crunchy Butterfinger candy, then dipped in silky chocolate. A simple and indulgent treat that comes together with zero oven time.

Ingredients

1 cup creamy peanut butter

1 cup crushed Butterfinger candy bars

12 soft caramels

2 tablespoons heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups semi-sweet or milk chocolate chips

1 tablespoon coconut oil

Instructions

1. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth.

2. Stir the peanut butter, vanilla extract, and salt into the melted caramel until fully combined. Fold in the crushed Butterfinger pieces.

3. Scoop out tablespoon-sized portions of the mixture and roll into balls. Place on a parchment-lined baking sheet and freeze for 20–30 minutes until firm.

4. Melt the chocolate chips with the coconut oil in 30-second intervals until smooth. Dip each chilled truffle into the chocolate, coating fully.

5. Let the chocolate set at room temperature or place in the fridge for 10–15 minutes until firm. Store truffles in an airtight container in the fridge.