Description
Delight in these rich and crunchy Butterfinger Balls, a no-bake treat combining crushed Butterfinger bars, crunchy peanut butter, and graham cracker crumbs coated in smooth chocolate. Perfect for parties or a sweet snack, these bite-sized balls offer a nostalgic candy bar flavor with an easy-to-make recipe requiring chilling and dipping.
Ingredients
Scale
Dry Ingredients
- 1 (16-oz) box powdered sugar
- 2½ cups graham cracker crumbs
- 5 (1.9-oz) Butterfinger bars, crushed
Wet Ingredients
- 1¼ cups butter, melted
- 1½ cups crunchy peanut butter
Coating
- 1 (24-oz) package chocolate almond bark or preferred chocolate candy coating
Instructions
- Mix Ingredients: In a large bowl, combine the powdered sugar, graham cracker crumbs, crushed Butterfinger bars, melted butter, and crunchy peanut butter. Stir thoroughly until all components are well incorporated into a uniform mixture.
- Form Balls: Using your hands or a small scoop, roll the mixture into 1-inch diameter balls. Place each ball evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Chill: Refrigerate the formed balls for 30 minutes. This cooling period firms them up, making them easier to handle during the chocolate coating process.
- Melt Chocolate: Prepare the chocolate coating by melting the chocolate almond bark or your chosen chocolate candy coating according to the package instructions, typically using a microwave or double boiler until smooth and glossy.
- Dip Balls: One by one, dip each chilled ball into the melted chocolate, ensuring full coverage. Use a fork or dipping tool to lift the balls and allow excess chocolate to drip off before placing them back onto a parchment-lined sheet.
- Set Chocolate: Allow the chocolate coating to cool and harden completely at room temperature or in the refrigerator before serving to ensure a crisp shell around the creamy interior.
Notes
- For best results, ensure the Butterfinger bars are crushed finely to allow an even texture in the balls.
- Store the finished Butterfinger Balls in an airtight container in the refrigerator for up to one week.
- Use parchment paper or wax paper to prevent sticking during chilling and coating stages.
- Chocolate almond bark or candy coating is recommended for a smooth, easy-to-melt finish.
- To speed up chocolate setting, refrigerate the coated balls after dipping.
