Description
Butterfinger Balls are an easy and delicious no-bake treat combining crushed Butterfinger candy bars and cream cheese, coated in rich melted chocolate, perfect for parties or snack time.
Ingredients
Scale
Main Ingredients
- 6 Butterfinger candy bars, chopped into small pieces (about 1/4 inch)
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Chocolate Coating
- 2 cups melting wafers or chocolate chips
- 2 tablespoons shortening (1 tablespoon per cup of chocolate)
- Optional toppings: sprinkles, chopped nuts, crushed Butterfinger pieces
Instructions
- Chop Butterfingers: Unwrap and chop the Butterfinger bars into small pieces (about 1/4 inch or smaller). A food processor can be used but pulse carefully to avoid turning them into a paste.
- Soften Cream Cheese: Make sure the cream cheese is softened by leaving it at room temperature for at least an hour or microwaving in 15-second intervals until soft.
- Combine Ingredients: In a large mixing bowl, combine the chopped Butterfingers and softened cream cheese.
- Add Flavor: Add vanilla extract and salt to the bowl.
- Mix Thoroughly: Use an electric mixer to beat the mixture until smooth and well combined. Scrape down the sides of the bowl as needed.
- Chill Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, up to an hour, to firm up.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or wax paper.
- Form Balls: Use a small cookie scoop to portion the mixture and roll between your palms to form smooth balls.
- Place on Sheet: Arrange the formed balls on the prepared baking sheet.
- Freeze Balls: Freeze the balls on the baking sheet for 15-20 minutes to make dipping easier.
- Melt Chocolate: Combine melting wafers or chocolate chips with shortening (1 tablespoon shortening per cup of chocolate). Melt the mixture by microwaving in 30-second intervals, stirring after each until smooth, or by placing the chocolate in a heat-safe bowl over simmering water and stirring until melted.
- Dip Balls: Use a fork or dipping tool to dip each Butterfinger ball into the melted chocolate, covering completely.
- Remove Excess Chocolate: Gently tap the fork or dipping tool against the side of the bowl to remove excess chocolate.
- Place on Sheet: Put the chocolate-coated ball back on the parchment-lined baking sheet.
- Decorate: While the chocolate is still wet, sprinkle with toppings such as sprinkles, chopped nuts, or crushed Butterfinger pieces.
- Repeat: Continue dipping and decorating all remaining balls.
- Set Chocolate: Allow the chocolate to set completely at room temperature (about an hour) or place in the refrigerator for 15-20 minutes.
- Store: Store the Butterfinger Balls in an airtight container in the refrigerator for up to one week.
Notes
- For best results, use room temperature cream cheese to ensure smooth mixing.
- Freezing the balls before dipping helps the chocolate coating set faster and reduces melting while handling.
- You can substitute shortening with coconut oil for a slightly different flavor and healthier option.
- Be careful not to over-process the Butterfinger bars in the food processor to avoid a pasty texture.
- Store these treats refrigerated to maintain firmness.
