Caramel Crunch Treats (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup crushed pretzels
02 -
1 cup caramel sauce
03 -
1 tablespoon coconut oil
04 -
2 cups chocolate chips (dark or semi-sweet)
05 -
1 cup crushed Butterfinger bars (around 5 small bars)
# Instructions:
01 -
Combine crushed Butterfinger pieces with caramel sauce in a big bowl. Stir until everything comes together in a sticky mash.
02 -
Grab a tablespoon full of mix, roll it into a ball between your hands, and place it on parchment paper on a baking sheet. Repeat for all the mix, then pop the tray in the freezer for 30 minutes to firm up.
03 -
Melt the chocolate chips with coconut oil in a microwave-safe dish. Heat in short bursts of 30 seconds, stirring each time, until it's smooth and melted.
04 -
Take the frozen truffles and dunk them in the melted chocolate using a fork or dipper. Let the extra chocolate drip off before putting them back on the parchment-lined tray.
05 -
While the chocolate is still wet, roll the coated truffles in crushed pretzels. Place them back on the tray so they can set.
06 -
Freeze the truffles for another 15 minutes to let the chocolate firm up. Eat right away or store in a sealed container for later.
# Notes:
01 -
Dampening your hands before rolling the truffles makes it easier, and freezing between steps ensures the best texture.