In a large bowl, combine the crushed Butterfinger candy bars and caramel sauce. Stir gently until everything is well blended and holds together.

Take tablespoons of the mixture and roll them into balls. Place each one on a parchment-lined baking sheet and freeze for about 30 minutes.

In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between until melted and smooth.

Remove the frozen truffle balls from the freezer. Dip each one into the melted chocolate, ensuring it’s completely coated.

Roll each truffle in crushed pretzels before the chocolate sets and place them back on the sheet to set.

Return the truffles to the freezer for another 15 minutes to allow the chocolate coating to harden.