Butterfinger Chocolate Caramel Crunch Truffles Recipe

1. Mix the Base: In a medium bowl, blend the softened cream cheese with caramel chips and crushed Butterfinger bars until smooth.
2. Shape into Balls: Shape the mixture into small balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.
3. Dip in Chocolate: Melt the semi-sweet chocolate in a microwave-safe bowl, heating in 30-second intervals. Dip each frozen truffle into the melted chocolate, ensuring full coverage.
4. Add Garnish: Sprinkle the truffles with crushed graham crackers and extra Butterfinger pieces while the chocolate is still wet.
5. Let Set: Allow the truffles to set in the refrigerator or at room temperature until the chocolate hardens. Enjoy!

Pro Tip: For a smoother consistency, let the cream cheese sit at room temperature for 15 minutes before mixing.