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Butterfinger Balls

Butterfinger Balls are an irresistible no-bake treat that combines the crunch and flavor of Butterfinger candy bars with creamy peanut butter and chocolate. These bite-sized delights are easy to make and perfect for parties, holidays, or whenever you're craving something sweet. They’re a crowd-pleaser that’s as fun to make as they are to eat!
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Equipment

  • Mixing bowl
  • Spatula
  • Microwave-safe bowl
  • Baking sheet
  • Parchment paper or wax paper
  • Fork or dipping tool

Ingredients
  

  • 2 ½ cups crushed Butterfinger candy bars about 8 full-size bars
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar 240 g
  • 2 tbsp unsalted butter softened
  • 1 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips 340 g
  • 1 tbsp coconut oil or shortening optional, for smoother dipping

Instructions
 

  • Prepare the Mixture:
  • Crush the Butterfinger candy bars into fine pieces using a rolling pin or food processor.
  • In a large mixing bowl, combine the crushed Butterfingers, peanut butter, powdered sugar, softened butter, and vanilla extract. Mix until a thick, dough-like consistency forms.
  • Form the Balls:
  • Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
  • Refrigerate for at least 30 minutes, or until firm.
  • Melt the Chocolate:
  • In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each interval, until smooth. Add coconut oil or shortening if desired for easier dipping.
  • Dip the Balls:
  • Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it’s fully coated. Let excess chocolate drip off.
  • Place the dipped balls back onto the parchment-lined baking sheet.
  • Set the Chocolate:
  • Refrigerate the Butterfinger Balls for about 20 minutes, or until the chocolate is fully set.

Notes

Crushing the Candy: For a finer texture, use a food processor. For chunkier bites, crush by hand with a rolling pin.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Decoration: Drizzle melted white chocolate over the tops for a fancy finish or sprinkle extra crushed Butterfinger on top before the chocolate sets.