Butterfinger Balls
These Butterfinger Balls are an easy no-bake treat packed with peanut butter, crunchy candy-bar flavor, and smooth chocolate. They’re perfect for holiday trays, parties, potlucks, or whenever you want a quick homemade dessert without turning on the oven.
Ingredients
- 1½ cups crushed Butterfinger candy bars
- 1 cup creamy peanut butter
- 1½ cups powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon shortening or coconut oil, optional
Directions
1. Crush the Candy
Place the Butterfinger candy bars in a food processor and pulse until finely crushed.
You can also place them in a sealed bag and crush them with a rolling pin. Leave a few slightly larger pieces for extra crunch if desired.
2. Make the Filling
In a large bowl, beat together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth.
Fold in the crushed Butterfinger pieces until evenly distributed.
The mixture should be firm enough to shape. If it feels too soft, refrigerate it for 15–20 minutes.
3. Shape the Balls
Scoop out approximately 1 tablespoon of the mixture at a time.
Roll between your palms to form smooth balls.
Place them on a parchment-lined baking sheet.
4. Chill
Refrigerate the balls for 30 minutes, or place them in the freezer for about 15 minutes to firm them up.
5. Melt the Chocolate
Place the chocolate chips in a microwave-safe bowl.
Microwave in 20–30 second intervals, stirring well after each interval, until smooth and completely melted.
If desired, stir in the shortening or coconut oil to make the coating smoother.
6. Dip the Balls
Using a fork or dipping tool, carefully dip each chilled ball into the melted chocolate.
Allow excess chocolate to drip back into the bowl.
Return each ball to the parchment-lined baking sheet.
7. Add a Finishing Touch
While the chocolate is still wet, sprinkle the tops with crushed Butterfinger pieces if desired.
Refrigerate for 20–30 minutes, or until the chocolate has completely set.
Recipe Tips
- Use creamy peanut butter for the smoothest filling.
- If the mixture is sticky, chill it before rolling.
- Don’t overheat the chocolate, as it can become thick or seize.
- Dark, milk, or semi-sweet chocolate can all be used for the coating.
- Store the finished Butterfinger Balls in an airtight container in the refrigerator for up to 1 week.
- They can also be frozen for up to 2 months. Thaw in the refrigerator before serving.
Prep & Chill Time
Prep Time: 20 minutes
Chill Time: 50 minutes
Servings: About 24 balls
Meta Description
Make easy no-bake Butterfinger Balls with creamy peanut butter, crushed Butterfinger candy, powdered sugar, and a smooth chocolate coating. Perfect for parties and holidays.