Description
These Butterfinger Balls are a crunchy, chocolatey, and peanut buttery delight! Made with crushed Butterfinger candy bars, creamy peanut butter, and coated in rich melted chocolate, they’re the perfect bite-sized treat for holidays, parties, or anytime you need a sweet fix.
Ingredients
Units
Scale
- 2 cups crushed Butterfinger candy bars (about 8 fun-size bars)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
Instructions
- Crush the Butterfingers – Place the candy bars in a zip-top bag and crush them with a rolling pin until finely crumbled. You can also pulse them in a food processor.
- Mix the Filling – In a large bowl, combine the crushed Butterfingers, peanut butter, powdered sugar, and softened butter. Mix well until fully combined.
- Shape the Balls – Roll the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. Freeze for 20-30 minutes to firm up.
- Melt the Chocolate – In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth. If needed, stir in coconut oil or shortening for a smoother consistency.
- Dip the Balls – Using a fork or a toothpick, dip each peanut butter ball into the melted chocolate, letting the excess drip off. Place back on the parchment paper.
- Set and Serve – Let the chocolate harden at room temperature or refrigerate for about 15 minutes. Enjoy!
Notes
- Store in an airtight container in the fridge for up to a week or freeze for longer storage.
- Use dark chocolate for a richer, less sweet version.
- Sprinkle extra crushed Butterfinger pieces on top before the chocolate sets for extra crunch!