Butterfinger Balls – Full Detailed Recipe

 

Butterfinger Balls are a no-bake, crowd-pleasing treat made with creamy peanut butter, crunchy crushed Butterfinger candy bars, and a smooth chocolate coating. They’re incredibly easy, freeze beautifully, and require only a handful of ingredients. Perfect for holidays, parties, cookie trays, or anytime you want a sweet bite-sized dessert!

This long, step-by-step recipe includes expert tips, variations, and storage advice to guarantee perfect results every time.

Ingredients

Base Mixture

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 2–2½ cups powdered sugar (depending on thickness)

Add-Ins

• 2 cups crushed Butterfinger candy bars (about 8–10 fun-size bars or 3–4 full-size bars)

Chocolate Coating

• 2 cups milk chocolate chips (or semi-sweet)
• 1–2 tbsp coconut oil or shortening (for smooth melting)

Optional Toppings

• Extra crushed Butterfingers
• Drizzled white chocolate
• Sea salt flakes

Instructions (Long & Detailed)

1. Prepare the Base

1. In a large mixing bowl, beat together softened butter and creamy peanut butter until smooth and fluffy.
2. Add vanilla extract and mix again.
3. Gradually add powdered sugar, ½ cup at a time.
   • The dough should be soft but firm enough to roll.
   • Add more powdered sugar if the mixture feels sticky.

2. Add the Butterfinger Crunch

1. Crush the Butterfinger bars:
   • Place them in a zip-top bag and crush with a rolling pin,
     OR pulse lightly in a food processor.
2. Fold the crushed Butterfingers into the peanut butter mixture until evenly distributed.

Your dough should now be thick, scoopable, and textured.

3. Roll into Balls

1. Line a baking sheet with parchment paper.
2. Scoop 1-inch portions and roll them into smooth balls using your hands.
3. Place them on the tray, evenly spaced.
4. Chill the balls in the refrigerator or freezer for 20–30 minutes to firm up.

Chilling prevents them from falling apart when dipped in melted chocolate.

4. Prepare the Chocolate Coating

1. In a microwave-safe bowl, melt the chocolate chips with coconut oil in 20–30 second increments, stirring between each cycle.
2. Stir until glossy and smooth.
   You can also melt the chocolate using a double boiler.

5. Dip and Coat

1. Remove the chilled Butterfinger balls.
2. Using a fork or dipping tool, dip each ball into the melted chocolate and let excess drip off.
3. Place each coated ball back onto the parchment-lined tray.
4. Optional: Sprinkle crushed Butterfingers on top before the chocolate sets.

6. Chill & Serve

1. Refrigerate the dipped balls for 10–15 minutes, or until the chocolate shell is fully hardened.
2. Serve chilled or at room temperature.

Tips for Perfect Butterfinger Balls

• Use softened butter, not melted — it creates the perfect texture.
• Natural peanut butter (runny) doesn’t work as well; stick to regular creamy PB.
• Chill before dipping to prevent crumbling or melting in warm chocolate.
• Add more powdered sugar if you want firmer, truffle-like balls.
• Drizzle leftover chocolate on top for a bakery-style finish.

 Variations

White Chocolate Butterfinger Balls

Dip in melted white chocolate for a sweet, creamy twist.

Crunchy Peanut Butter Version

Use half creamy + half crunchy peanut butter.

Peanut Butter–Chocolate Swirl Balls

Dip halfway in chocolate and leave half undipped.

Butterfinger Cheesecake Balls

Add 4 oz cream cheese to the dough for a creamier texture.

No-Chocolate-Coating Style

Roll the balls in crushed Butterfinger instead of dipping.

 Storage

Refrigerator:

Up to 2 weeks in an airtight container.

Freezer:

Up to 3 months.
Freeze on a tray first, then store in bags.

Serve:

Best enjoyed slightly chilled so the chocolate stays firm.