Introduction

Butterfinger Balls are a delightful no-bake treat combining creamy peanut butter, crunchy Butterfinger bars, and smooth chocolate. These bite-sized sweets offer a perfect balance of textures and flavors that are sure to satisfy your sweet tooth.

A white plate is full of about eighteen round balls covered in a shiny light brown coating that looks smooth yet slightly uneven, with small bits poking through the surface. The balls vary a little in texture; some have a rougher, crumbly look with small pale pieces visible beneath the coating, while others appear smoother and more uniform. The balls are stacked closely together, showing a mix of matte and glossy finishes. The background is a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons softened butter (½ stick)
1 teaspoon vanilla extract
8 ounces chocolate bark or chocolate chips
½ cup Butterfinger bars (crushed)
1 cup powdered sugar
1 cup peanut butter (avoid all-natural varieties)
¾ cup crumbs from graham crackers
Optional garnishes: additional crushed Butterfinger bars, festive sprinkles, or coarse sea salt

Instructions

Step 1: 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.
Step 2: Add the vanilla extract and blend thoroughly to incorporate it evenly.
Step 3: Gradually add the powdered sugar in increments, blending at low speed. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 4: Gently fold in the graham cracker crumbs and crushed Butterfinger bars until evenly distributed.
Step 5: Line a large cookie sheet with parchment paper. Scoop about 1 to 1½ tablespoons of dough, roll into neat balls, and place them on the sheet.
Step 6: Freeze the dough balls on the cookie sheet for approximately 30 minutes, until firm.
Step 7: Melt the chocolate in a microwave-safe bowl by heating in 30-second intervals at 50% power, stirring between each. Allow some lumps to melt as you stir—avoid overheating.
Step 8: Dip each chilled ball into the melted chocolate, coating fully or partially as preferred.
Step 9: Garnish with extra crushed Butterfinger bars, festive sprinkles, or a pinch of flaky sea salt for added texture and flavor.
Step 10: Allow the chocolate coating to set completely before serving or storing.

Tips & Variations

Use creamy peanut butter (not natural) for a smooth texture and better binding.
Replace graham cracker crumbs with crushed digestive biscuits or vanilla wafers for a subtle flavor change.
For a festive touch, try adding a bit of peppermint extract along with vanilla.
If you prefer a fudgier ball, reduce the powdered sugar slightly and increase the crushed Butterfinger bars.

Storage

Store Butterfinger Balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the fridge before serving. To reheat slightly, let them sit at room temperature for 10 minutes; avoid microwaving as it can melt the chocolate unevenly.

How to Serve

A white plate filled with about twenty round milk chocolate-covered treats, each having a smooth, shiny coating with slight ridges and some small dimples. The chocolate layer is thick enough to hide most of the crunchy, golden-brown filling inside, which can be seen peeking out from a few bites and edges. The treats are piled in a loose mound, and the background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

It is best to avoid all-natural peanut butter because it tends to be oilier and less stable, which can affect the texture and consistency of the dough.

Can these be made gluten-free?

Yes, by using gluten-free graham cracker crumbs or an alternative gluten-free biscuit, you can enjoy these Butterfinger Balls without gluten.