Sure! Here’s a long and detailed recipe for Butterfinger Balls—a no-bake, sweet treat that’s perfect for holidays, parties, or just when you want to indulge. I’ve included plenty of tips and variations, so you won’t lose this recipe!
Butterfinger Balls Recipe (No-Bake Dessert)
Yield: About 30 balls
Prep Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients:
For the filling:
- 1 cup creamy peanut butter (not natural style)
- 4 tbsp unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt (optional, but enhances flavor)
- 1 1/2 cups crushed Butterfinger candy bars (about 6 fun-sized bars)
For the coating:
- 12 oz chocolate melting wafers (milk, semi-sweet, or dark chocolate)
- 1 tbsp coconut oil or shortening (optional, helps with smoother coating)
- 1/2 cup crushed Butterfinger (for topping/garnish)
Instructions:
Step 1: Crush the Butterfingers
- Unwrap the Butterfinger candy bars.
- Place them in a sealed zip-top bag and crush them using a rolling pin or mallet until they resemble coarse crumbs. Set aside.
- Tip: You can also use a food processor for a finer consistency, but a bit of texture is nice.
Step 2: Make the Filling
- In a large mixing bowl, beat together the softened butter and peanut butter until smooth and creamy (about 1–2 minutes).
- Add vanilla extract and mix well.
- Gradually add powdered sugar, about 1/2 cup at a time, mixing until a thick dough forms. It should be slightly crumbly but hold together when rolled.
- Fold in the crushed Butterfinger candy bars and mix until evenly combined.
- Tip: If the mixture is too sticky to roll, place it in the fridge for 15–20 minutes.
Step 3: Form the Balls
- Line a baking sheet with parchment or wax paper.
- Scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands.
- Place the rolled balls on the baking sheet.
- Chill in the refrigerator for at least 1 hour (or 30 minutes in the freezer) to firm them up.
Step 4: Coat with Chocolate
- Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth. Stir in coconut oil if using.
- Using a fork or toothpick, dip each chilled ball into the melted chocolate, allowing the excess to drip off.
- Place them back onto the parchment-lined tray.
- While the coating is still wet, sprinkle with a little extra crushed Butterfinger on top for decoration.
Step 5: Set the Chocolate
- Refrigerate the coated balls for about 20–30 minutes, or until the chocolate is fully set.
Storage Instructions:
- Store Butterfinger Balls in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, freeze them for up to 3 months. Let thaw for a few minutes before eating.
Variations:
- Crunchier texture: Mix in 1/4 cup crushed graham crackers or crispy rice cereal.
- White chocolate version: Use white chocolate wafers instead of milk or dark chocolate.
- Nut-free version: Use sunflower seed butter and omit Butterfingers for allergy-friendly treats.
Tips & Tricks:
- Don’t use natural peanut butter—it’s too oily and can affect the consistency.
- You can make these a day ahead—they taste even better after sitting in the fridge overnight!
- Want to make them look extra professional? Drizzle with contrasting chocolate once the first coat sets.