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Butterfinger Balls

These sweet, bite-sized Butterfinger Balls combine peanut butter and crunchy Butterfinger bars, coated in chocolate, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 12 balls
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 tablespoons butter, softened (about 60g)
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter (about 240g; avoid all-natural varieties that separate)
  • 1 cup powdered sugar (about 120g)
  • ¾ cup graham cracker crumbs (about 70g)
  • ½ cup crushed Butterfinger bars (about 50g)
Coating Ingredients
  • 8 ounces chocolate bark or chocolate chips (about 225g)
Optional Toppings
  • extra crushed Butterfinger bars
  • festive sprinkles
  • coarse sea salt for topping

Method
 

Preparation
  1. In a large bowl, use a hand or stand mixer to cream together the peanut butter and softened butter until smooth.
  2. Add the vanilla extract and mix until combined.
  3. Gradually mix in the powdered sugar at low speed, scraping the sides of the bowl as needed.
  4. Fold in the graham cracker crumbs and crushed Butterfingers until the mixture is evenly combined.
Forming the Balls
  1. Line a baking sheet with parchment paper.
  2. Scoop about 1 to 1½ tablespoons of the dough and roll it into balls. Place them spaced apart on the sheet.
Chilling
  1. Freeze the formed balls for 30 minutes or until they are completely firm.
Coating
  1. In a microwave-safe bowl, melt the chocolate bark or chips in 30-second intervals at 50% power, stirring between bursts until smooth. Be careful not to overheat.
  2. Dip each chilled ball in the melted chocolate—either fully or halfway.
  3. Immediately top with additional crushed Butterfingers, sea salt, or sprinkles before the chocolate sets.
  4. Allow the chocolate coating to harden completely before serving or storing.

Notes

For serving, place them on a festive platter or in cupcake liners. They pair wonderfully with a glass of cold milk or a warm cup of coffee. Keep the dough cool while rolling and feel free to experiment with different types of chocolate.