Butterfinger Balls Recipe
Introduction
Butterfinger Balls are a deliciously rich and crunchy treat perfect for satisfying your sweet tooth. Combining creamy peanut butter with crushed Butterfinger bars and coated in chocolate, these bite-sized delights are easy to make and great for any occasion.
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 graham cracker crumbs
- 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 creamy and uniform.
- Step 2: Add the vanilla extract and mix thoroughly.
- Step 3: Gradually add the powdered sugar in increments, blending at low speed. Scrape down the sides of the bowl to ensure even mixing.
- Step 4: Gently fold in the graham cracker crumbs and crushed Butterfinger bars.
- Step 5: Line a large cookie sheet with parchment paper. Scoop out approximately 1 to 1½ tablespoons of dough, roll into balls, and place on the sheet.
- Step 6: Freeze the dough balls for about 30 minutes until firm.
- Step 7: Melt the chocolate in a microwave-safe bowl in 30-second bursts at 50% power, stirring between each burst. Avoid overheating; some lumps will melt as you stir.
- Step 8: Dip each chilled ball into the melted chocolate to coat fully or partially.
- Step 9: Sprinkle with additional crushed Butterfinger bars, sprinkles, or sea salt if desired.
- Step 10: Allow the chocolate to set completely before serving.
Tips & Variations
- Use conventional peanut butter like Jif or Skippy for the best texture; avoid all-natural types as they can be oily.
- Chocolate bark melts more smoothly and is preferred, but a mix of bark and chips or tempered chips works too.
- If you prefer, melt the chocolate using a double boiler at low or medium-low heat instead of a microwave.
Storage
Store Butterfinger Balls in an airtight container in the refrigerator for up to one week. For best texture, allow them to come to room temperature a few minutes before eating. Reheating is not necessary and may affect the chocolate coating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter for this recipe?
It’s best to use conventional peanut butter brands because natural peanut butter tends to be oily and can affect the consistency of the dough.
How do I know when the chocolate is melted properly?
Heat the chocolate carefully in short bursts, stirring often. Slight lumps are okay; they will melt as you stir. Avoid overheating to prevent the chocolate from seizing.
PrintButterfinger Balls Recipe
Delight in these rich and crunchy Butterfinger Balls, a no-bake treat combining creamy peanut butter, buttery crumbs, and sweet crushed Butterfinger bars coated in smooth melted chocolate. Perfect for holiday celebrations or anytime indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 Butterfinger Balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Base Mixture
- 4 tablespoons softened butter (½ stick)
- 1 teaspoon vanilla extract
- 1 cup peanut butter (avoid all-natural varieties)
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup Butterfinger bars, crushed
Coating
- 8 ounces chocolate bark or chocolate chips
Optional Garnishes
- Additional crushed Butterfinger bars
- Festive sprinkles
- Coarse sea salt
Instructions
- Prepare the Dough: In a mixing bowl, combine the softened butter and peanut butter. Using an electric or stand mixer set to medium speed, blend until the mixture is creamy and uniform.
- Add Aromatic Notes: Incorporate the vanilla extract and continue blending thoroughly to evenly distribute the flavor.
- Sweeten the Deal: Gradually add the powdered sugar in increments, blending at a low speed. Scrape down the sides of the bowl as needed to ensure even mixing and a smooth dough.
- Crunch Time: Gently fold in the graham cracker crumbs and crushed Butterfinger bars until just combined, preserving the texture.
- Shape ’em Up: Line a large cookie sheet with parchment paper. Scoop about 1 to 1½ tablespoons of dough each time, roll into neat balls, and place on the prepared sheet.
- Chilling Phase: Freeze the dough balls on the sheet for approximately 30 minutes, or until they are completely firm and ready for dipping.
- Melting the Chocolate: Transfer the chocolate bark or chips to a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring between each interval until smooth with some lumps remaining, which will melt as you stir.
- Coat and Decorate: Submerge each chilled ball into the melted chocolate until fully coated or partially coated as desired. Place back onto the parchment-lined sheet.
- Finishing Touches: While the chocolate is still wet, sprinkle with additional crushed Butterfinger bars, festive sprinkles, or a pinch of flaky sea salt for an extra pop of flavor and texture.
- The Grand Finale: Allow the chocolate coating to solidify completely at room temperature or in the refrigerator before serving and indulging in your Butterfinger Bliss Balls.
Notes
- Store Butterfinger Balls in an airtight container and refrigerate for up to one week to maintain freshness.
- Use conventional peanut butter brands like Jif or Skippy, as all-natural or oil-separated varieties may affect texture and consistency.
- Chocolate bark offers a smoother texture for coating, but a mix of chocolate bark and chocolate chips or tempered chocolate chips works well too.
- You may melt the chocolate using a double boiler over low to medium-low heat as an alternative to the microwave to prevent overheating.
Keywords: Butterfinger Balls, no-bake dessert, peanut butter balls, chocolate coated treats, holiday candy, easy dessert
