Butterfinger Balls Recipe
No-bake Butterfinger Balls combine creamy peanut butter, graham cracker crumbs, and crushed Butterfinger candy bars, all coated in smooth chocolate. These bite-sized treats are perfect for holiday gatherings, cookie exchanges, or anytime you crave a sweet and crunchy indulgence.
Equipment
- Electric mixer or stand mixer
- Mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
Ingredients
Dough Ingredients
- 1 cup creamy peanut butter avoid natural varieties
- 4 tablespoons softened butter ½ stick
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup crushed Butterfinger bars
Coating Ingredients
- 8 ounces chocolate bark or chocolate chips
- Optional toppings: crushed Butterfinger bars, sprinkles, or flaky sea salt
Instructions
- In a mixing bowl, beat together the peanut butter and softened butter using an electric mixer on medium speed until smooth and creamy.
- Add the vanilla extract and mix until fully incorporated.
- Gradually add the powdered sugar in small increments, mixing on low speed. Scrape down the sides of the bowl as needed to ensure even mixing.
- Fold in the graham cracker crumbs and crushed Butterfinger bars until the dough is well combined and holds together.
- Line a large baking sheet with parchment paper. Scoop out 1 to 1½ tablespoons of dough and roll into balls. Place on the prepared baking sheet.
- Freeze the dough balls for 30 minutes until completely firm.
- Melt the chocolate in a microwave-safe bowl using 30-second intervals at 50% power, stirring between each interval until smooth.
- Remove the chilled balls from the freezer. Dip each ball into the melted chocolate using a fork or dipping tool, allowing excess chocolate to drip off.
- Place the coated balls back on the parchment-lined baking sheet. While the chocolate is still wet, sprinkle with crushed Butterfinger, sprinkles, or sea salt if desired.
- Let the chocolate coating set completely at room temperature or refrigerate for 10 minutes to speed up the process.
Notes
- Use processed peanut butter like Jif or Skippy for best texture. Natural peanut butter is too oily and will make the dough too loose.
- Chocolate bark melts more smoothly than chocolate chips and sets with a glossy finish. If using chips, add a teaspoon of coconut oil for better consistency.
- Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 3 weeks, or freeze for up to 3 months.
- Let frozen balls thaw at room temperature for 30 minutes before serving.