Description
Butterfinger Balls are irresistible no-bake peanut butter and Butterfinger candy truffles coated in rich chocolate. These easy-to-make candy treats combine creamy peanut butter, crushed Butterfinger bars, and powdered sugar, dipped in melted chocolate for a crunchy, sweet, and creamy snack perfect for holidays or anytime indulgence.
Ingredients
Scale
Butterfinger Ball Mixture
- 1 ½ cups creamy peanut butter
- 1 cup powdered sugar
- 1 ½ cups crushed Butterfinger candy bars (about 6 fun-size bars)
Chocolate Coating
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)
Instructions
- Mix Peanut Butter and Sugar: In a large bowl, combine the creamy peanut butter and powdered sugar until the mixture is smooth and thick, forming a cohesive base.
- Add Crushed Butterfingers: Stir in the crushed Butterfinger pieces thoroughly so they are evenly distributed throughout the peanut butter mixture.
- Form Balls: Using a spoon or cookie scoop, scoop out the mixture and roll it into 1-inch balls, then place them on a parchment-lined baking sheet.
- Freeze the Balls: Place the balls in the freezer for 20–30 minutes until they are firm enough to dip.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring well between each until completely smooth.
- Dip the Balls: Dip each chilled peanut butter ball fully into the melted chocolate. Use a fork to lift it out, allowing excess chocolate to drip off, then return it to the parchment paper.
- Set the Coating: Let the chocolate-coated balls set at room temperature or place them in the refrigerator until the chocolate hardens.
Notes
- Store the Butterfinger Balls in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
- For a festive touch, drizzle with white chocolate or sprinkle additional crushed Butterfinger pieces on top before the chocolate sets.
