Preparation

• In a microwave-safe bowl, combine milk chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
• Stir in vanilla extract and sea salt until well combined.
• Add crushed Butterfinger candy bars and caramel sauce to the chocolate mixture. Mix gently until a thick, sticky dough forms.
• Refrigerate the mixture for 30–40 minutes, or until firm enough to scoop.
• Using a small cookie scoop or spoon, form the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
• Freeze the truffles for 15 minutes to help them hold their shape.
• Melt the dark chocolate wafers according to package instructions.
• Dip each truffle into the melted chocolate, coating completely. Let excess chocolate drip off before placing back onto parchment paper.
• Immediately sprinkle with crushed Butterfinger for garnish.
• Refrigerate for 20 minutes, or until the chocolate shell is fully set.