Description
Butterfinger Balls are a delicious no-bake treat combining creamy peanut butter, crushed Butterfinger candy bars, and optional chocolate coating. These bite-sized snacks are perfect for parties or a sweet indulgence, offering a rich, crunchy texture with a smooth peanut butter base.
Ingredients
Scale
Peanut Butter Mixture
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Add-ins
- 6 Butterfinger candy bars, finely crushed
Chocolate Coating (Optional)
- 12 ounces semisweet or milk chocolate, chopped (for dipping)
Instructions
- Prepare the Peanut Butter Mixture: In a mixing bowl, combine the creamy peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and fully incorporated, either using an electric mixer or by hand.
- Incorporate the Butterfinger Bars: Gently fold in the finely crushed Butterfinger candy bars, ensuring an even distribution throughout the peanut butter mixture.
- Form the Balls: Line a baking sheet with parchment or wax paper. Scoop tablespoon-sized portions of the peanut butter mixture and roll them into balls. Place them on the prepared baking sheet.
- Dip in Chocolate (Optional): Melt the semisweet or milk chocolate in a small saucepan over low heat, stirring constantly, or use the microwave in short intervals, stirring between each. Dip each ball into the melted chocolate using a fork or dipping tool to coat evenly. Tap off excess chocolate and place them back on the baking sheet.
- Chill and Set: Refrigerate the Butterfinger Balls for about 30 minutes or until the chocolate sets and they firm up.
- Serve and Store: Once set, transfer them to an airtight container and refrigerate for up to a week.
Notes
- For easier rolling, chill the mixture for 10-15 minutes before forming balls.
- Use parchment paper to prevent sticking on the baking sheet.
- Chocolate coating is optional but adds a delicious finish and helps hold the shape.
- Store in an airtight container in the refrigerator to maintain freshness.
- Let chocolate fully set before stacking to prevent sticking.
