Description
These Butterfinger Balls are a delightful no-bake treat combining creamy peanut butter, crunchy Butterfinger candy, and rich chocolate coating. Perfect as a sweet snack or party dessert, they are easy to make and wonderfully indulgent with a satisfying crunch from graham cracker crumbs and Butterfinger bits.
Ingredients
Scale
Base Ingredients
- 4 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 cup peanut butter (preferably Jif or Skippy)
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup crushed Butterfinger bars
Chocolate Coating
- 8 oz chocolate bark or chocolate chips (for dipping)
Optional Toppings
- Crushed candy
- Sprinkles
- Flaky salt
Instructions
- Blend the Base: Combine peanut butter and softened unsalted butter in a mixing bowl. Beat with a mixer until the mixture is smooth and creamy, ensuring a well-blended base.
- Add Flavor and Structure: Stir in the vanilla extract thoroughly. Gradually add the powdered sugar to the mixture, mixing continuously until fully incorporated and the batter has a firm but pliable consistency.
- Fold in Crunchy Bits: Add graham cracker crumbs and crushed Butterfinger bars into the peanut butter mixture. Use a spatula or wooden spoon to fold these in gently but thoroughly, distributing the crunchy elements evenly throughout the dough.
- Roll and Chill: Scoop about 1 to 1½ tablespoons of the dough and roll into small balls with your hands. Place the balls on a parchment-lined baking sheet. Freeze them for 30 minutes to firm up, making them easier to dip.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate bark or chips by heating at 50% power in 30-second intervals. Stir well between intervals to ensure smooth, even melting and avoid burning.
- Dip and Decorate: Dip each chilled ball into the melted chocolate, letting the excess drip off. Transfer the coated balls onto a clean tray lined with parchment paper. Sprinkle optional toppings such as crushed candy, sprinkles, or flaky salt over the top if desired.
- Let Set: Allow the chocolate coating to harden at room temperature. To speed the process, you can place the tray in the fridge until the chocolate is firm and set.
Notes
- Use a good-quality peanut butter without added oils for best texture.
- To crush Butterfinger bars, place them in a sealed plastic bag and gently crush with a rolling pin or heavy pan.
- Chocolate bark melts faster and can be easier to work with than chocolate chips.
- Store Butterfinger Balls in an airtight container in the refrigerator for up to one week.
- For a dairy-free version, substitute butter with a plant-based spread and choose dairy-free chocolate.
