Let’s Make Some Butterfinger Truffles

Melt the Chocolate: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Combine Filling: In a separate bowl, mix crushed Butterfinger with caramel sauce.

Form the Truffles: Scoop out a spoonful of the Butterfinger mixture and roll into a ball. Place on a parchment-lined baking sheet.

Dip in Chocolate: Dip each truffle into the melted chocolate, using a fork to lift and remove excess.

Add Crunch: Sprinkle with crushed Butterfinger.

Chill and Enjoy: Refrigerate for 30 minutes to set.

Prep Time: 15 minutes

Chill Time: 30 minutes

Total Time: 45 minutes

Yields: About 20 truffles