Description
These Easy No-Bake Butterfinger Balls are a delicious and simple treat combining crunchy Butterfinger candy pieces with creamy peanut butter and a rich chocolate coating. Ready in just 40 minutes, these bite-sized sweets are perfect for parties, holidays, or an everyday indulgence without the need for baking.
Ingredients
Scale
Butterfinger Ball Mixture
- 2 cups crushed Butterfinger candy bars
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
Chocolate Coating
- 12 oz chocolate chips (milk or semi-sweet)
- 1 tbsp coconut oil or vegetable shortening (optional, for smooth chocolate coating)
Instructions
- Crush Butterfinger Bars: Place the Butterfinger candy bars in a zip-top bag and crush them into small pieces using a rolling pin for a chunky texture.
- Optional Finer Texture: Alternatively, use a food processor to pulse the candy bars for a finer consistency.
- Combine Ingredients: In a large mixing bowl, add the crushed Butterfingers, creamy peanut butter, softened butter, and powdered sugar.
- Mix Until Smooth: Stir and blend all ingredients thoroughly until the mixture is smooth and well combined.
- Shape Into Balls: Roll the mixture into approximately 1-inch diameter balls and place them evenly spaced on a parchment-lined baking sheet.
- Chill the Balls: Refrigerate the rolled balls for 30 minutes to let them firm up, making them easier to coat.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until the chocolate is fully smooth.
- Enhance Chocolate Coating (Optional): Stir in 1 tablespoon of coconut oil or vegetable shortening to the melted chocolate for a thinner, glossier finish.
- Coat the Balls: Use a fork or dipping tool to dip each chilled ball into the melted chocolate, ensuring it is evenly coated.
- Remove Excess Chocolate: Let the excess chocolate drip off before placing the coated balls back onto the parchment paper.
- Harden the Coating: Allow the chocolate coating to set at room temperature or put the tray into the refrigerator for 15 minutes to speed up hardening.
- Serve and Enjoy: Once the chocolate has hardened, the Butterfinger balls are ready to be served and enjoyed.
Notes
- Use crunchy peanut butter for added texture if desired.
- Store the finished Butterfinger balls in an airtight container in the refrigerator for up to 1 week.
- Chocolate chips can be substituted with any melting chocolate of choice such as dark or white chocolate.
- Coconut oil or shortening is optional but helps achieve a smoother chocolate coating.
- For a firmer texture, chill the balls overnight before coating.
