Butterfinger Balls
User Reviews
5
Butterfinger Balls
Description
The recipe starts by beating creamy peanut butter and softened butter until smooth. Vanilla extract adds aroma and depth. Powdered sugar is slowly incorporated to sweeten and thicken the mixture. Graham cracker crumbs add a slightly crunchy texture, balanced by the crushed Butterfinger bars which introduce crispy, candy crunch. The dough is then scooped and rolled into uniform balls, chilled to firm up and hold their shape.
After chilling, the balls are dipped in gently melted chocolate bark, which coats and seals them. The chocolate coating sets with a smooth finish that contrasts with the crunchy interior. Optional garnishes like crushed holiday sprinkles or coarse salt can be added for extra flavor and visual appeal.
These candy treats are rich, sweet, and peanut buttery with a satisfying combination of textures from creamy filling, crunchy candy, and crisp chocolate coating. They can be made ahead and stored in the refrigerator to keep firm. Using peanut butter brands without excess oil improves texture. Chocolate bark simplifies melting and coating because it does not require tempering.
Ingredients
- 1 cup peanut butter not all natural types, creamy
- 4 tablespoons butter softened (½ stick)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup Butterfinger Bars crushed
- 8 ounces chocolate bark or chocolate chips
- butterfingers candy holiday sprinkles or coarse salt, crushed for garnish
Instructions
- In a medium bowl, add the peanut butter and softened butter and beat with an electric mixer on medium speed until mixed together well. (You can also use a stand mixer with the paddle attachment).
- Add the vanilla extract and blend until combines.
- Slowly add the powdered sugar in batches blending on low speed. Be sure to scrape down the sides occasionally.
- Then gently stir in the graham cracker crumbs and crushed butterfingers
- Line a large cookie sheet with parchment paper and scoop out 1- 1 ½ tablespoons of dough.
- Roll into smooth balls and place them on the baking sheet.
- Place the sheet in the freezer for about 30 minutes to chill completely.
Melting the chocolate
- After they have chilled, melt the chocolate in a microwave safe bowl at 30 second intervals on 50% power level, stirring in between. Careful not to over heat! I remove it when there are still a few chunks and stir until it's melted completely.
- Dip the balls into the melted chocolate. You can cover them all the way or leave a little of the peanut butter mixture showing.
- Sprinkle over additional crushed butterfingers, holiday sprinkles or flakey sea salt.
- Allow the chocolate to set completely and enjoy.
Notes
- Store Butterfinger Balls in an airtight container in the refrigerator for up to one week.
- Use regular creamy peanut butter, not natural varieties, to avoid oiliness.
- Chocolate bark provides a smooth, easy-to-melt coating without tempering.
- Chocolate can be melted in a microwave at 50% power in 30-second intervals, stirring between to avoid overheating.
- A double boiler can be used for melting chocolate gently if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20balls
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 219kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 108mg | 5% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 70IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
