Butterfinger Balls are a delightful fusion of creamy peanut butter, crushed Butterfinger candy bars, and a smooth chocolate coating. These no-bake treats are easy to make and require only a few ingredients, making them ideal for busy bakers or last-minute dessert needs. With their sweet-salty crunch and melt-in-your-mouth texture, they’re a guaranteed crowd-pleaser.
Whether you’re making them for a holiday platter, gifting them in a festive tin, or sneaking one from the fridge after dinner, Butterfinger Balls deliver a nostalgic candy bar flavor in a homemade, gourmet form.
Ingredients:
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs (about 7 full sheets)
- ½ cup crushed Butterfinger candy bars (plus more for garnish)
- 8 ounces chocolate almond bark or chocolate candy melts
- Optional: Flaky sea salt or extra crushed Butterfinger for topping
Instructions:
Step 1: Prepare the Base
- In a large mixing bowl, combine the peanut butter and softened butter.
- Beat with a hand mixer or stand mixer on medium speed until smooth and creamy.
- Add the vanilla extract and mix until fully incorporated.
Step 2: Add Dry Ingredients
- Gradually add the powdered sugar and graham cracker crumbs to the bowl.
- Mix on low speed until a thick dough forms.
- Gently fold in the crushed Butterfinger candy bars using a spatula or wooden spoon.
Step 3: Shape the Balls
- Line a baking sheet with parchment paper.
- Scoop out 1-tablespoon portions of the dough and roll them into smooth balls.
- Place the balls on the prepared baking sheet.
- Chill in the freezer for 30 minutes to firm up.
Step 4: Coat in Chocolate
- While the balls are chilling, melt the chocolate almond bark in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Using a fork or dipping tool, dip each chilled ball into the melted chocolate, allowing excess to drip off.
- Return the coated balls to the parchment-lined tray.
- Step 5: Garnish and Set
- While the chocolate is still wet, sprinkle with extra crushed Butterfinger or a pinch of flaky sea salt for a gourmet touch.
- Let the chocolate set at room temperature or refrigerate for 15–20 minutes until firm.
Serving Suggestions:
- Serve in mini cupcake liners for a polished presentation.
- Arrange on a dessert platter with other bite-sized treats like truffles or fudge.
- Wrap in cellophane bags or decorative tins for a thoughtful homemade gift.
Storage Tips:
- Store in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze for up to 2 months—just thaw in the fridge before serving.
Tips & Variations:
- Add texture: Mix in chopped pretzels or Rice Krispies for extra crunch.
- Flavor twist: Swap peanut butter for almond or cashew butter.
- Holiday flair: Decorate with colored sprinkles or drizzle with white chocolate.
Would you like a version of this recipe using cream cheese instead of peanut butter for a tangier twist?