Description
Deliciously easy no-bake Butterfinger Balls made with creamy peanut butter, crushed Butterfinger candy bars, and coated in rich melted chocolate. Perfect for a quick dessert or festive treat that combines crunchy candy with smooth peanut butter and chocolate.
Ingredients
Scale
Butterfinger Balls Mixture
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 1/2 cups crushed Butterfinger candy bars (about 6 fun-size bars)
Chocolate Coating
- 12 ounces semisweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
Instructions
- Prepare the Mixture: In a large bowl, combine the creamy peanut butter and softened unsalted butter. Mix thoroughly until smooth and well blended, creating a creamy base for the dough.
- Add Powdered Sugar: Gradually sift and mix in the powdered sugar into the peanut butter and butter mixture. Continue mixing until fully combined and a thick, workable dough forms.
- Fold in Crushed Butterfinger: Gently fold the crushed Butterfinger candy pieces into the dough, distributing them evenly without breaking them down further.
- Form the Balls: Using a small scoop or spoon, portion the mixture and roll it into 1-inch diameter balls. Place each ball onto a parchment-lined baking sheet with enough space between them.
- Chill the Balls: Freeze the peanut butter balls for 20 to 30 minutes or until they are firm and easy to handle for dipping.
- Melt the Chocolate: While the balls chill, melt the chocolate chips and optional coconut oil or shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until smooth and shiny.
- Dip in Chocolate: Using a fork or dipping tool, dip each chilled peanut butter ball into the melted chocolate, ensuring it is fully coated. Lift out letting excess chocolate drip back into the bowl, then place the coated ball back onto the parchment paper.
- Set the Chocolate: Allow the chocolate coating to set at room temperature, or speed up the process by refrigerating until the chocolate hardens completely.
Notes
- Store finished Butterfinger Balls in an airtight container in the refrigerator for up to 1 week for optimal freshness.
- They can also be frozen for longer storage; thaw before serving.
- For extra crunch, try mixing in crushed graham crackers into the dough mixture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 180
- Sugar: 16 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
