These Butterfinger Balls are a no-bake dream—rich, crunchy, and loaded with that irresistible peanut butter and chocolate combo. With crushed Butterfinger bars mixed right in, each bite delivers nostalgic flavor and a satisfying crunch. They’re quick to whip up and perfect for parties, gift boxes, or whenever you need a sweet bite-sized treat.
| Ingredient | Quantity |
|---|---|
| Butter, softened | 4 tablespoons (½ stick) |
| Vanilla extract | 1 teaspoon |
| Chocolate bark or chocolate chips | 8 ounces |
| Crushed Butterfinger bars | ½ cup |
| Powdered sugar | 1 cup |
| Peanut butter (no-stir, not natural) | 1 cup |
| Graham cracker crumbs | ¾ cup |
| Optional toppings: extra crushed Butterfinger, sprinkles, or sea salt | As desired |
In a mixing bowl, combine the peanut butter and softened butter. Beat on medium speed until smooth and creamy. Mix in the vanilla extract. Slowly add powdered sugar, blending on low speed until fully incorporated. Scrape the sides as needed. Fold in the graham cracker crumbs and crushed Butterfinger bars until evenly distributed.
Line a baking sheet with parchment paper. Scoop out about 1 to 1½ tablespoons of the mixture and roll into balls. Place them onto the prepared baking sheet. Freeze for about 30 minutes or until the balls are firm.
Place chocolate bark or chips in a microwave-safe bowl. Microwave in 30-second bursts at 50% power, stirring between each interval, until fully melted and smooth. Take care not to overheat.
Dip each chilled ball into the melted chocolate. You can coat them completely or leave part of the peanut butter layer exposed for contrast. While the chocolate is still wet, top with optional garnishes like more crushed Butterfinger, colorful sprinkles, or a sprinkle of coarse sea salt.
Allow the chocolate coating to firm up completely. For quicker results, place them back in the freezer for a few minutes. Once set, they’re ready to enjoy!
Store in an airtight container in the fridge for up to 1 week. Perfect for make-ahead treats or gifting!
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