🍬 Butterfinger Balls
Yields: ~24–30 balls
Prep Time: 15 minutes
Chill Time: 30–60 minutes
Total Time: ~1 hour
🧂 Ingredients:
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1 cup creamy peanut butter
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½ cup unsalted butter, softened
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1½ cups powdered sugar
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1½ cups crushed Butterfinger bars (about 6 fun-size or 3 full-size bars)
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1½ cups chocolate chips or candy melts (semi-sweet, milk, or dark)
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1 tbsp coconut oil or shortening (optional, for smoother chocolate)
🍳 Instructions:
1. Make the Filling:
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In a mixing bowl, combine peanut butter and softened butter until smooth.
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Mix in powdered sugar gradually until fully incorporated.
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Fold in the crushed Butterfinger pieces.
2. Shape the Balls:
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Roll mixture into 1-inch balls and place on a baking sheet lined with parchment.
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Chill in the freezer for 30 minutes or until firm.
3. Melt the Chocolate:
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In a microwave-safe bowl, melt chocolate chips (and coconut oil if using) in 20-second bursts, stirring until smooth.
4. Dip & Set:
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Using a fork or toothpick, dip each chilled ball into the melted chocolate, tapping off the excess.
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Place back on parchment and let set at room temp or refrigerate until firm.
🍫 Optional Toppings:
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Crushed Butterfinger sprinkled on top before the chocolate sets
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Drizzle with white chocolate for contrast
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A pinch of sea salt for a sweet-salty combo
🧊 Storage:
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Store in an airtight container in the fridge for up to 1 week
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Freeze for up to 1 month (they’re amazing frozen too!)
Would you like a cream cheese version, or want to turn these into Butterfinger truffles or bars? I can help with those too!
