Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butterfinger Balls: No-Bake Peanut Butter Dessert Cups Dipped in Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 72 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes (including chilling time)
  • Yield: 20 balls 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These delicious Butterfinger Balls combine creamy peanut butter, crushed Butterfinger candy bars, and graham cracker crumbs into bite-sized treats coated in smooth melted chocolate. Perfect for parties and holiday gatherings, they are easy to make and sure to disappear quickly.

Ingredients

Scale

Butterfinger Ball Mixture

  • 1 cup creamy peanut butter (not all-natural types)
  • 4 tablespoons butter, softened (½ stick)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • ¾ cup graham cracker crumbs
  • ½ cup crushed Butterfinger bars

Chocolate Coating

  • 8 ounces chocolate bark or chocolate chips
  • Garnish with additional crushed Butterfinger bars, holiday sprinkles, or coarse salt

Instructions

  1. Mix peanut butter and butter: In a medium bowl, add the creamy peanut butter and softened butter. Beat on medium speed using an electric mixer (or stand mixer with paddle attachment) until well combined and smooth.
  2. Add vanilla extract: Pour in the vanilla extract and blend until fully incorporated.
  3. Incorporate powdered sugar: Gradually add the powdered sugar in batches while mixing on low speed. Scrape down the bowl sides occasionally to ensure even mixing.
  4. Stir in dry ingredients: Gently fold in the graham cracker crumbs and crushed Butterfinger pieces until evenly distributed throughout the mixture.
  5. Form the balls: Line a large cookie sheet with parchment paper. Using a scoop or spoon, portion out 1 to 1 ½ tablespoons of the mixture and roll into smooth balls. Place them on the prepared sheet.
  6. Chill the balls: Place the cookie sheet with the balls in the freezer for about 30 minutes to firm up completely.
  7. Melt the chocolate: In a microwave-safe bowl, melt the chocolate bark or chips by heating in 30-second intervals at 50% power, stirring between each until smooth and mostly melted. Remove when a few chunks remain and stir until fully melted to prevent overheating.
  8. Dip the balls: Using a fork or dipping tool, dip each chilled ball into the melted chocolate to coat fully or partially, depending on preference.
  9. Garnish: Sprinkle the tops immediately with extra crushed Butterfinger pieces, holiday sprinkles, or flaky sea salt for added texture and flavor.
  10. Set the chocolate: Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving. Enjoy these rich, indulgent treats!

Notes

  • Store Butterfinger Balls in an airtight container in the refrigerator for up to one week.
  • Use regular creamy peanut butter like Jif or Skippy as all-natural varieties tend to be oilier and alter texture.
  • Chocolate bark produces a smoother finish and doesn’t require tempering. You can use half bark and half chocolate chips, or tempered chips if preferred.
  • If desired, melt the chocolate using a double boiler over low to medium-low heat as an alternative to microwaving.

Find it online: https://recipes.mbeams.com/butterfinger-balls-no-bake-peanut-butter-dessert-cups-dipped-in-chocolate-recipe/