No Bake Caramel Crunch Truffles (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup crushed Butterfinger candy bars (approximately 5 small bars)

02 - 1 cup caramel sauce

03 - 2 cups semi-sweet or dark chocolate chips

04 - 1 tablespoon coconut oil

05 - 1 cup crushed pretzels

→ Optional Substitutions

06 - Dairy-free caramel sauce for a lactose-free version

07 - Dark chocolate or white chocolate chips for alternate flavor profiles

# Instructions:

01 - In a large mixing bowl, mix crushed Butterfinger candy bars with caramel sauce until evenly incorporated to form a sticky mixture.

02 - Scoop a tablespoon of the Butterfinger-caramel mixture and roll it into a ball. Place on a parchment-lined baking sheet and freeze for 30 minutes.

03 - Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until smooth.

04 - Dip each frozen truffle in melted chocolate, fully coating it. Allow excess chocolate to drip off and set truffles back on the parchment-lined baking sheet.

05 - Roll each chocolate-coated truffle in crushed pretzels while the chocolate is still wet for a crunchy layer.

06 - Freeze dipped and coated truffles for 15 minutes until fully set. Serve immediately or store in an airtight container in the refrigerator.

# Notes:

01 - Freezing the truffles between steps helps maintain their shape and consistency during the assembly process.

02 - For smoother chocolate, consider melting it over a double boiler instead of a microwave.

03 - Add a sprinkle of sea salt for an enhanced sweet and salty flavor.

04 - Keep hands slightly damp while rolling the truffles to prevent sticking.

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