Butterfinger Balls Recipe
Butterfinger Balls are rich, creamy no-bake treats combining peanut butter, crushed Butterfinger bars, and graham cracker crumbs, all coated in luscious melted chocolate. Perfect for holiday celebrations or anytime you crave a decadent yet easy-to-make dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for melting and coating chocolate)
- Total Time: 55 minutes
- Yield: Approximately 24 Butterfinger Balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Butterfinger Ball Mixture
- 4 tablespoons softened butter (½ stick)
- 1 teaspoon vanilla extract
- 1 cup peanut butter (avoid all-natural varieties)
- 1 cup powdered sugar
- ¾ cup crumbs from graham crackers
- ½ cup Butterfinger bars (crushed)
Chocolate Coating
- 8 ounces chocolate bark or chocolate chips
Optional Garnishes
- Additional crushed Butterfinger bars
- Festive sprinkles
- Coarse sea salt
Instructions
- Prepare the Dough: In a mixing bowl, combine the peanut butter and softened butter. Use an electric or stand mixer set to medium speed and blend until the mixture is creamy and uniform.
- Add Aromatic Notes: Incorporate the vanilla extract and blend thoroughly to combine the flavors evenly throughout the mixture.
- Sweeten the Deal: Gradually add the powdered sugar in increments while blending at low speed. Scrape down the sides of the bowl regularly to ensure all ingredients are well mixed.
- Crunch Time: Gently fold in the graham cracker crumbs and crushed Butterfinger bars, distributing the crunchy bits evenly without overmixing.
- Shape ’em Up: Line a large cookie sheet with parchment paper. Scoop out approximately 1 to 1½ tablespoons of dough, then roll into small, neat balls. Arrange them evenly on the prepared sheet.
- Chilling Phase: Place the cookie sheet with the dough balls into the freezer and chill for about 30 minutes until the balls are completely firm and ready for coating.
- Melting the Chocolate: Transfer the chocolate bark or chips into a microwave-safe bowl. Heat in 30-second increments at 50% power, stirring between each session to melt evenly without overheating. Some lumps should remain initially, but they will melt as you stir.
- Coat and Decorate: Dip each chilled dough ball into the melted chocolate, fully coating it or leaving a little of the peanut butter mixture visible, as preferred.
- Finishing Touches: While the chocolate is still wet, sprinkle additional crushed Butterfinger pieces, festive sprinkles, or a dash of flaky sea salt on top for extra flavor and festive appeal.
- The Grand Finale: Set the coated balls aside to allow the chocolate to harden completely before serving and enjoying these indulgent treats.
Notes
- Use creamy peanut butter (not natural) to achieve the best texture and flavor in the dough.
- If you prefer a firmer texture, chill the mixture longer before rolling.
- For variations, substitute crushed graham crackers with crushed digestive biscuits or vanilla wafers.
- Store homemade Butterfinger Balls in an airtight container in the refrigerator for up to one week.
- These treats can be frozen for up to one month; thaw in the fridge before serving.
Keywords: Butterfinger Balls, no-bake dessert, peanut butter candy, chocolate-coated treats, holiday dessert, easy sweets
Find it online: https://cookwithyana.com/butterfinger-balls-recipe/
