Description
Butterfinger Balls are a delightful no-bake treat combining creamy peanut butter, crushed Butterfinger candy bars, and a decadent chocolate coating. These bite-sized sweets are perfect for dessert or as a delicious snack, featuring a perfect balance of sweet, nutty, and crunchy textures that can be enjoyed chilled or at room temperature.
Ingredients
Scale
Base
- 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)
Coating
- 12 oz semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
Instructions
- Prepare the dough: In a large mixing bowl, combine the creamy peanut butter and softened unsalted butter together. Mix thoroughly until the mixture is smooth and creamy, ensuring the butter fully incorporates with the peanut butter for an even base.
- Add powdered sugar: Gradually sift in the powdered sugar while mixing continuously. This will thicken the mixture into a dense dough-like consistency, suitable for shaping into balls.
- Mix in crushed candy: Fold the crushed Butterfinger candy bars into the dough, distributing them evenly throughout to provide bursts of crunch and flavor in every bite.
- Form balls and chill: Roll the mixture into uniform 1-inch diameter balls. Place the balls onto a baking sheet lined with parchment paper to prevent sticking. Freeze the tray for 30 minutes to allow the balls to firm up and hold their shape during coating.
- Melt chocolate coating: In a microwave-safe bowl, melt the chocolate chips together with the optional coconut oil or shortening in 30-second increments. Stir well between each interval until the chocolate is completely smooth and fluid, ideal for dipping.
- Coat the balls: Using a fork or toothpick, dip each chilled ball into the melted chocolate. Allow excess chocolate to drip off before placing the coated balls back onto the parchment-lined sheet. This ensures an even chocolate shell around each ball.
- Set and chill: Refrigerate the coated balls for 20 to 30 minutes until the chocolate hardens and sets completely. Once set, the butterfinger balls are ready to be served chilled or at room temperature for the best flavor experience.
Notes
- Store butterfinger balls in the refrigerator for up to 1 week or freeze for up to 2 months to maintain freshness.
- For extra crunch, try using crunchy peanut butter instead of creamy.
- Decorate by drizzling with melted white chocolate or sprinkling additional crushed Butterfinger pieces on top for visual appeal and enhanced texture.
