Description
Delicious and easy-to-make Butterfinger Balls combine creamy peanut butter, crushed Butterfinger bars, and graham crackers, all coated in rich chocolate. These no-bake treats are perfect for parties, snacks, or satisfying your sweet tooth with minimal effort.
Ingredients
Scale
Base Mixture
- 4 tablespoons softened butter
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ¾ cup crushed graham crackers
- ½ cup crushed Butterfinger bars
- 1 teaspoon vanilla extract
Chocolate Coating
- 8 ounces chocolate bark or chocolate chips
Optional Garnishes
- Additional crushed Butterfinger bars
- Sprinkles
- Sea salt
Instructions
- Combine Butters: In a mixing bowl, combine the softened butter and creamy peanut butter. Blend them together until the mixture is smooth and well incorporated.
- Add Vanilla and Sugar: Mix in the vanilla extract, then gradually add the powdered sugar while continuing to blend, ensuring the mixture remains smooth and even.
- Fold in Crunchy Ingredients: Gently fold in the crushed graham crackers and crushed Butterfinger bars until they are evenly distributed throughout the mixture.
- Shape the Balls: Roll the mixture into balls about 1 to 1½ tablespoons in size. Place them on a cookie sheet lined with parchment paper to prevent sticking.
- Freeze to Firm Up: Place the cookie sheet in the freezer for approximately 30 minutes until the balls are firm and easy to handle for coating.
- Melt the Chocolate: Melt the chocolate bark or chips in a microwave-safe bowl by heating in 30-second intervals, stirring after each, until the chocolate is fully smooth and melted.
- Coat the Balls: Using a fork or dipping tool, coat each ball thoroughly in the melted chocolate. Return each coated ball to the parchment-lined cookie sheet.
- Add Garnishes and Set: Before the chocolate sets, sprinkle optional crushed Butterfinger bars, sprinkles, or a pinch of sea salt on top. Allow the chocolate to fully set at room temperature or in the refrigerator.
Notes
- Ensure butter is softened for easier mixing.
- Crush the Butterfinger bars finely but not to powder for best texture.
- If chocolate thickens when melting, stir continuously and avoid overheating.
- Store finished Butterfinger Balls in an airtight container in the refrigerator for up to one week.
- For a nut-free version, substitute peanut butter with seed butter, but note the flavor difference.
