Butterfinger Balls
Butterfinger Balls are sweet, no-bake treats featuring crushed Butterfinger candy bars mixed with creamy peanut butter and coated in melted chocolate. These bite-sized delights are perfect for parties, holiday platters, or any time you need a quick, crowd-pleasing dessert.
Equipment
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment or wax paper
- Microwave-safe bowl (for melting chocolate)
Ingredients
- 1 cup creamy peanut butter
- 2 cups crushed Butterfinger candy bars about 5 full-size bars
- 1 cup powdered sugar
- 1 1/2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil or vegetable shortening optional, for smoother chocolate
Instructions
- Prepare the mixture:
- In a mixing bowl, combine the peanut butter, crushed Butterfinger candy bars, and powdered sugar. Mix until thoroughly combined and sticky enough to hold together.
- Form the balls:
- Scoop about 1 tablespoon of the mixture and roll it into a ball. Place the balls on a parchment-lined baking sheet. Repeat until all the mixture is used. Place the baking sheet in the refrigerator for 20-30 minutes to firm up the balls.
- Melt the chocolate:
- In a microwave-safe bowl, combine the chocolate chips and coconut oil or shortening (if using). Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted.
- Coat the balls in chocolate:
- Dip each chilled ball into the melted chocolate, coating it completely. Use a fork to lift the ball out of the chocolate, letting any excess drip off, and return it to the baking sheet.
- Chill and set:
- Refrigerate the coated balls for 15-20 minutes, or until the chocolate is firm.
- Serve:
- Enjoy these Butterfinger Balls right away, or store them in an airtight container in the refrigerator.
Video
Notes
- Add a sprinkle of crushed Butterfinger on top of each ball before the chocolate sets for extra flavor.
- Store in the refrigerator for up to a week or freeze for up to 3 months.
- Swap milk or dark chocolate chips to suit your preference.