Prepare the Truffle Base:

1. Mix the filling:
   • In a medium bowl, combine the crushed Butterfinger bars, caramel sauce, chopped nuts (if using), and a pinch of salt. Mix well until the ingredients are evenly incorporated.
2. Shape the truffles:
   • Using a small cookie scoop or your hands, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet and refrigerate for 20–30 minutes to firm up.

Make the Chocolate Coating:

3. Melt the chocolate:
   • In a small saucepan, heat the whipping cream over medium heat until it begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and glossy. Stir in the vanilla extract.
4. Coat the truffles:
   • Remove the chilled truffle balls from the refrigerator. Using a fork or dipping tool, dip each truffle into the melted chocolate, letting any excess drip off.

Add the Topping:

5. Roll in toffee bits:
   • Immediately roll the chocolate-coated truffles in the toffee bits until fully covered. Return the coated truffles to the parchment-lined baking sheet.
6. Chill:
   • Refrigerate the truffles for at least 15 minutes, or until the chocolate is set.

Serve and Store:

7. Serve:
   • Serve the truffles chilled or at room temperature.
8. Store:
   • Store leftovers in an airtight container in the refrigerator for up to 5 days.