Introduction

Butterfinger Balls are a rich, no-bake treat that combines creamy peanut butter, crunchy crushed Butterfinger candy, and a smooth chocolate coating. These bite-sized delights are perfect for holiday parties or anytime you want a sweet and crunchy snack.

A white bowl filled with about 15 round chocolate balls, each ball showing a smooth, shiny brown chocolate coating with visible small nut pieces embedded in the texture. The balls are closely packed and have a rich glossy finish, with some showing a slightly rough, crumbled surface underneath the chocolate layer, giving them a handmade look. The background includes a window with bright natural light shining in, and the bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons softened butter (½ stick)
1 teaspoon vanilla extract
8 ounces chocolate bark or chocolate chips
½ cup Butterfinger bars (crushed)
1 cup powdered sugar
1 cup peanut butter (avoid all-natural varieties)
¾ cup crumbs from graham crackers
Optional garnishes: additional crushed Butterfinger bars, festive sprinkles, or coarse sea salt

Instructions

Step 1: In a mixing bowl, combine the peanut butter and softened butter. Use an electric or stand mixer set to medium speed and blend until the mixture is creamy and uniform.
Step 2: Incorporate the vanilla extract and blend thoroughly.
Step 3: Gradually add the powdered sugar in increments, blending at a low speed. Scrape down the sides of the bowl to ensure even mixing.
Step 4: Gently fold in the graham cracker crumbs and crushed Butterfinger bars.
Step 5: Line a large cookie sheet with parchment paper. Scoop out approximately 1 to 1½ tablespoons of the dough, roll into neat balls, and place on the cookie sheet.
Step 6: Freeze the dough balls on the sheet for about 30 minutes until they are completely firm.
Step 7: Melt the chocolate in a microwave-safe bowl in 30-second intervals at 50% power, stirring between sessions. Be careful not to overheat; some lumps can remain and will melt as you stir.
Step 8: Submerge each chilled ball into the melted chocolate to coat fully or partially, as desired.
Step 9: Add a sprinkle of additional crushed Butterfinger bars, festive sprinkles, or a dash of flaky sea salt while the chocolate is still wet.
Step 10: Allow the chocolate to set completely before serving your Butterfinger Balls.

Tips & Variations

Use creamy peanut butter instead of all-natural to achieve a smooth texture that binds well.
Try substituting graham cracker crumbs with crushed digestive biscuits or pretzels for a different crunch.
If you prefer a more intense chocolate flavor, use dark chocolate bark or chips instead of milk chocolate.
For a festive touch, dip the balls twice in chocolate for a thicker coating before adding garnishes.

Storage

Store Butterfinger Balls in an airtight container in the refrigerator for up to two weeks. To enjoy, let them sit at room temperature for a few minutes before serving. You can also freeze them for up to 3 months; thaw in the refrigerator before eating.

How to Serve

A close-up view of a white plate filled with round chocolate-covered treats stacked in a small mound. Each piece has two visible layers: a light brown, crumbly base slightly visible at the bottom, and a thick, smooth, shiny milk chocolate coating covering the top and sides with some slight uneven ripple texture. The background shows a white marbled textured surface and part of wooden furniture in soft focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of regular?

Natural peanut butter tends to be thinner and oilier, which can affect the texture and consistency of the dough. It’s best to use regular creamy peanut butter for optimal results.

How do I prevent the chocolate from seizing when melting?

Heat the chocolate slowly in short intervals at low power, stirring frequently. Avoid any moisture contact with the chocolate, as water can cause it to seize and become grainy.