1. Unwrap caramels and place them in a microwave-safe bowl with heavy cream. Microwave in 30-second intervals, stirring until smooth. Let cool slightly.

2. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

3. Stir in graham cracker crumbs and most of the crushed Butterfinger pieces, saving a few tablespoons for garnish.

4. Scoop out small amounts of the mixture, flatten slightly, and add a small spoonful of cooled caramel. Fold and roll into a ball.

5. Place the truffles on a parchment-lined tray and freeze for 30 minutes to firm up.

6. Melt chocolate chips with coconut oil in the microwave until smooth.

7. Dip each chilled truffle into the melted chocolate and let excess drip off.

8. Set coated truffles back on the tray and sprinkle with remaining Butterfinger crumbs.

9. Refrigerate for 15–20 minutes or until the chocolate sets completely.

10. Serve immediately or store for later — they get better with time!