In a large mixing bowl, combine the crushed Butterfinger candy bars with the caramel sauce. Stir thoroughly until sticky and cohesive.

Using a tablespoon, scoop out portions and roll into balls about 1 inch in diameter. Place rolled truffles onto a parchment-lined baking sheet and freeze for 30 minutes.

In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in intervals until fully melted and smooth.

Dip each truffle into the melted chocolate, ensuring they are fully coated, and let excess chocolate drip off.

While the chocolate is still wet, roll each truffle in crushed pretzels for a crunchy coating.

Freeze for an additional 15 minutes to set the chocolate completely, then serve or store in an airtight container.