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Butterfinger Balls
Caroline

Butterfinger Balls

These Butterfinger Balls are rich, creamy, crunchy no-bake treats made with peanut butter, powdered sugar, graham crumbs, and crushed Butterfingers—all dipped in smooth melted chocolate. Perfect for holidays, parties, and easy gift boxes.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 20 balls
Course: Candy, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp softened butter (1/2 stick)
  • 1 tsp vanilla extract
  • 8 oz chocolate bark or chocolate chips
  • 1/2 cup crushed Butterfinger bars
  • 1 cup powdered sugar
  • 1 cup peanut butter (not natural)
  • 3/4 cup graham cracker crumbs
  • optional garnishes: crushed Butterfinger bars, sprinkles, or coarse sea salt

Equipment

  • mixing bowl
  • electric or stand mixer
  • Cookie sheet lined with parchment
  • Microwave-safe bowl or double boiler
  • Spoon or cookie scoop

Method
 

  1. Combine peanut butter and softened butter in a mixing bowl and beat until creamy.
  2. Add vanilla extract and mix until incorporated.
  3. Gradually mix in powdered sugar on low speed.
  4. Fold in graham cracker crumbs and crushed Butterfinger bars.
  5. Roll dough into 1–1½ tablespoon balls and place on a parchment-lined cookie sheet. Freeze for 30 minutes.
  6. Melt chocolate at 50% power in 30-second intervals, stirring until smooth.
  7. Dip each chilled ball into melted chocolate, fully or partially.
  8. Decorate with crushed Butterfinger, sprinkles, or sea salt if desired.
  9. Allow chocolate to harden completely before serving.

Notes

  • Store in an airtight container in the refrigerator for up to a week.
  • Use conventional peanut butter for better texture.
  • Chocolate bark provides the smoothest coating; a mix of bark and chips works too.
  • For a more controlled melt, a double boiler can be used for the chocolate.