In a medium bowl, blend the softened cream cheese with caramel chips and crushed Butterfinger bars until smooth.

Shape the mixture into small balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.

Melt the semi-sweet chocolate in a microwave-safe bowl, heating in 30-second intervals. Stir in between to avoid burning.

Dip each frozen truffle into the melted chocolate, ensuring full coverage.

Sprinkle the truffles with crushed graham crackers and extra Butterfinger pieces while the chocolate is still wet.

Allow the truffles to set in the refrigerator or at room temperature until the chocolate hardens.