Sweet, crunchy, and irresistibly easy to make!
These no-bake Butterfinger Balls are the perfect bite-sized treat — rich, creamy peanut butter centers coated in smooth chocolate with that signature Butterfinger crunch. They take just minutes to make and are always a hit at parties, holidays, or late-night snack runs!
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Creamy peanut butter | 1 cup | Use smooth peanut butter for best texture |
| Crushed Butterfinger candy bars | 1 cup | About 4–5 regular bars |
| Powdered sugar | 1 cup | For sweetness and structure |
| Unsalted butter | 4 tablespoons (½ stick), softened | Helps bind and add richness |
| Vanilla extract | 1 teaspoon | Optional but adds great flavor |
| Chocolate chips | 2 cups | Semi-sweet or milk chocolate |
| Vegetable shortening or coconut oil | 1 tablespoon | For smooth melting |
Instructions:
- Prepare the Butterfinger Mix:
In a large bowl, combine peanut butter, crushed Butterfingers, powdered sugar, butter, and vanilla extract.
Stir until the mixture comes together and forms a soft dough. - Shape into Balls:
Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Freeze for 15–20 minutes until firm. - Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips and shortening (or coconut oil) in 30-second bursts, stirring between each, until smooth. - Dip and Coat:
Using a fork or toothpick, dip each chilled ball into the melted chocolate, coating it completely.
Place back on the parchment-lined sheet. - Set and Chill:
Refrigerate for 30 minutes or until the chocolate is set. - Serve or Store:
Keep refrigerated in an airtight container for up to 2 weeks (if they last that long!).
Optional Variations:
- Add crunch: Mix in crushed cornflakes or pretzels for texture.
- Use white chocolate: For a sweeter, creamy twist.
- Drizzle: Add a contrasting chocolate drizzle on top for a fancy look.
