Introduction

Butterfinger Balls are a delightful no-bake treat combining the rich flavors of peanut butter, crunchy Butterfinger candy, and smooth chocolate coating. Perfect for parties or satisfying a sweet craving, these bite-sized snacks are easy to make and sure to impress.

The image shows a close-up of round chocolate-covered balls with smooth, dark chocolate coating. Each ball is decorated with thin white chocolate lines drizzled across the surface and topped with small, rough, light brown crumb clusters. One ball is cut open, revealing a bright orange, dense, and slightly crumbly inside layered beneath the chocolate coating. The balls rest on a white marbled surface with a few crumbs scattered around them, creating a neat and inviting arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16-oz) box powdered sugar
2½ cups graham cracker crumbs
5 (1.9-oz) Butterfinger bars, crushed
1¼ cups butter, melted
1½ cups crunchy peanut butter
1 (24-oz) package chocolate almond bark or preferred chocolate candy coating

Instructions

Step 1: In a large bowl, combine the powdered sugar, graham cracker crumbs, crushed Butterfinger bars, melted butter, and crunchy peanut butter. Stir thoroughly until all ingredients are well blended and form a thick, consistent dough.
Step 2: Roll the mixture into 1-inch diameter balls using your hands. Place each ball onto a baking sheet lined with parchment paper to prevent sticking.
Step 3: Refrigerate the balls for 30 minutes to firm up, making them easier to handle during dipping.
Step 4: Melt the chocolate almond bark or candy coating according to the package instructions until smooth and glossy, using a microwave or double boiler.
Step 5: Dip each chilled ball one at a time into the melted chocolate, ensuring full coverage. Use a fork or dipping tool to lift the coated ball and let excess chocolate drip off before placing it back on the parchment-lined sheet.
Step 6: Allow the chocolate coating to set completely at room temperature or in the refrigerator. Once hardened, the Butterfinger Balls are ready to serve.

Tips & Variations

For extra crunch, add chopped nuts or additional crushed candy to the mixture.
Use creamy peanut butter if you prefer a smoother texture.
Try dipping in white chocolate or drizzle with dark chocolate for a decorative touch.
Chill the balls longer if your kitchen is warm to prevent melting during dipping.

Storage

Store Butterfinger Balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to three months. Let thaw in the refrigerator before serving. Reheat by allowing to come to room temperature to enjoy the best texture.

How to Serve

A group of round chocolate balls with a smooth dark chocolate coating is arranged on a white marbled surface. Each ball has thin white chocolate drizzle lines across the top. One of the balls is cut in half and placed in front, showing a bright orange crumbly filling inside. On top of each ball, there is a small pile of light brown crumbly topping. The image is bright with sharp details and shallow depth of field, focusing on the texture of the chocolate and filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other candy bars instead of Butterfinger?

Yes, you can substitute with other crunchy candy bars like Heath or Butterfingers, but the flavor and texture will vary slightly.

Do I need to refrigerate the Butterfinger Balls after coating?

Refrigerating helps the chocolate coating set faster and keeps the balls firm, especially in warm environments. However, they can also set at room temperature if it’s cool.