Butterfinger Balls

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📖 Description

Butterfinger Balls are a quick and delicious no-bake dessert made with creamy peanut butter, crushed Butterfinger candy bars, and coated in smooth chocolate. These bite-sized treats are perfect for holidays, parties, or as a sweet snack to keep in the fridge. The combination of crunchy Butterfinger pieces and creamy peanut butter creates the ultimate indulgence.

📝 Ingredients for Butterfinger Balls

  • 1 ½ cups creamy peanut butter

  • ½ cup unsalted butter, softened

  • 3 cups powdered sugar

  • 2 cups crushed Butterfinger candy bars (about 8 full-size bars)

  • 2 cups milk chocolate or semi-sweet chocolate chips (for coating)

  • 2 tbsp shortening or coconut oil (optional, for smoother chocolate coating)

👩‍🍳 Instructions

  1. Prepare the Base

    • In a large mixing bowl, beat together peanut butter and softened butter until smooth and creamy.

  2. Add Sweetness & Crunch

    • Mix in powdered sugar gradually until fully combined.

    • Stir in the crushed Butterfinger pieces.

  3. Form Balls

    • Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.

    • Chill in the refrigerator for about 30 minutes to firm up.

  4. Coat in Chocolate

    • Melt chocolate chips with shortening/coconut oil in a microwave-safe bowl (stir every 30 seconds until smooth).

    • Dip each ball into the melted chocolate, coating completely. Place back on parchment paper.

  5. Set & Serve

    • Allow chocolate to set at room temperature or refrigerate until firm.

    • Store in an airtight container in the fridge.

🍴 Servings

  • Makes about 36 Butterfinger Balls (depending on size).

🥗 Nutritional Info (per ball, approx.)

  • Calories: 150

  • Fat: 9g

  • Saturated Fat: 4g

  • Carbohydrates: 15g

  • Sugar: 12g

  • Protein: 3g

  • Fiber: 1g

(Values may vary depending on candy bar size and chocolate used.)

💡 Notes

  • Use creamy peanut butter for best texture, but crunchy peanut butter works if you like extra crunch.

  • Candy melts can also be used instead of chocolate chips for easy dipping.

  • You can drizzle white chocolate over the top for a pretty finish.

🔑 Tips

  • Chill the balls before dipping to prevent them from falling apart in the chocolate.

  • Use a fork or dipping tool to coat balls smoothly.

  • Crush Butterfinger bars by sealing them in a plastic bag and using a rolling pin.

  • Freeze for up to 2 months in a freezer-safe container.

🌟 Benefits

  • No-bake & easy – Quick to prepare, no oven needed.

  • Crowd-pleaser – Perfect for parties, potlucks, and holidays.

  • Customizable – Try different coatings (dark chocolate, white chocolate, or sprinkles).

  • Portable – Easy to store and gift in boxes or jars.

❓ Q & A

Q: Can I make Butterfinger Balls ahead of time?
A: Yes! They can be made 3–4 days ahead and stored in the refrigerator.

Q: Can I use store-bought crushed Butterfingers instead of whole bars?
A: Absolutely – crushed Butterfinger bits (often sold in baking aisles) work perfectly.

Q: Can I make these nut-free?
A: Yes, swap peanut butter with sunflower seed butter or almond butter, but flavor will vary.

Q: Why is my chocolate coating too thick?
A: Add 1–2 teaspoons of coconut oil or shortening to thin it out.

Q: Do they need refrigeration?
A: Yes, store them in the fridge to keep the chocolate firm and the peanut butter filling fresh.

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