Description
These Butterfinger Peanut Butter Balls are a delicious no-bake treat combining creamy peanut butter and crunchy Butterfinger candy, all coated in rich chocolate. Easy to make and perfect for satisfying your sweet cravings!
Ingredients
Scale
- 1 cup Butterfinger candy bars, crushed (about 4–5 bars)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoother chocolate)
- 1/2 cup crushed Butterfinger bars (for topping)
Instructions
- Start by preparing your workspace. Gather all the ingredients and tools you will need, including a mixing bowl, a spatula, a baking sheet, and parchment paper.
- In a large mixing bowl, combine the crushed Butterfinger candy bars and creamy peanut butter. Use a spatula to mix them together until they are well combined. The mixture should be thick and sticky.
- Gradually add the powdered sugar to the mixture, mixing thoroughly after each addition until the mixture is fully combined and forms a dough-like consistency.
- Use your hands to knead the mixture slightly in the bowl to ensure all ingredients are evenly distributed. The mixture should be moldable and hold its shape when formed into balls.
- Line a baking sheet with parchment paper to prevent sticking.
- Using a tablespoon or a small cookie scoop, take a portion of the mixture and roll it into a ball about 1 inch in diameter. Place the formed ball onto the prepared baking sheet. Repeat until all the mixture is used up, yielding approximately 20-25 balls.
- Place the baking sheet in the refrigerator for about 30 minutes to firm up the balls.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using).
- Microwave the chocolate mixture in 30-second intervals, stirring in between, until completely melted and smooth. Alternatively, melt using a double boiler.
- Once the Butterfinger balls have chilled and the chocolate is melted, dip each ball into the melted chocolate using a fork or toothpick, ensuring it is fully coated.
- Allow excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet.
- While the chocolate is still wet, sprinkle the remaining crushed Butterfinger bars on top of each ball.
- Place the baking sheet back in the refrigerator for about 30 minutes to allow the chocolate to set completely.
- Transfer the Butterfinger balls to an airtight container for storage. They can be kept in the refrigerator for up to two weeks or frozen for longer storage.
- When ready to serve, take them out of the refrigerator or freezer and enjoy!
Notes
- For added flavor, consider mixing in a teaspoon of vanilla extract into the peanut butter mixture.
- You can use milk chocolate or dark chocolate instead of semi-sweet chocolate for a different taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes