Can I use natural peanut butter in this recipe?

Natural peanut butter tends to separate and is often too oily for this recipe, making the mixture harder to roll and hold its shape. For best results, stick to classic creamy peanut butter.

Can I make these without a mixer?

Yes! While a mixer makes it easier to blend ingredients smoothly, you can absolutely mix everything by hand. The butter must be very soft to avoid lumps, and some elbow grease goes a long way.

Do I have to chill the mix before rolling?

Yes. Don’t skip the chilling steps! It makes the filling firm enough to roll into balls and helps them keep their shape while dipping.

Is there a way to make this recipe dairy-free?

You can! Swap the butter for a vegan butter substitute and use dairy-free chocolate chips. Just check that your peanut butter and candy bars are also dairy-free.

Butterfinger Balls Recipe

Description

Butterfinger Balls are a delicious no-bake treat made with a creamy peanut butter and crushed Butterfinger filling, coated in smooth chocolate, and finished with a sprinkle of Butterfinger bits. Perfect for parties, gifting, or a sweet snack, these bite-sized candies offer a satisfying crunch and chocolate-peanut butter flavor in every bite.

Ingredients

Units Scale

For the Filling

1 1/2 cups peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 cup crushed Butterfinger bars (reserve some for topping)

For the Chocolate Coating

3 cups semi-sweet chocolate chips
1 tablespoon coconut oil or vegetable oil

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Instructions

Cream Peanut Butter Mixture: In a mixing bowl, combine peanut butter, softened butter, and vanilla extract. Use a mixer on medium speed to beat until the mixture becomes fluffy and well incorporated.
Add Powdered Sugar: Gradually add the powdered sugar, a little at a time, mixing as you go until fully combined and a dough forms.
Mix in Butterfinger: Gently stir in the crushed Butterfinger bars, reserving a small amount for topping later. Place the mixture in the refrigerator and chill for 30 minutes to firm up.
Shape Balls: Remove the mixture from the fridge and roll into small balls (about 1 inch in diameter). Place the balls on a parchment-lined baking sheet. Chill again for another 30 minutes to help them hold their shape.
Prepare Chocolate Coating: In a microwave-safe bowl, combine chocolate chips and coconut oil or vegetable oil. Microwave at 50% power for 1 minute. Stir, then continue microwaving in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
Dip and Decorate: Using a fork, dip each chilled peanut butter ball into the melted chocolate, making sure to coat it completely. Tap off the excess chocolate, then place the ball back onto the parchment-lined pan. Immediately sprinkle a pinch of reserved crushed Butterfinger bars on top for garnish.
Repeat: Continue this process for all peanut butter balls until each is coated and topped.
Set and Serve: Allow the chocolate coating to set at room temperature. Once set, the Butterfinger Balls are ready to serve and enjoy.

Notes

You can use crunchy or creamy peanut butter based on preference.
Stored in an airtight container, Butterfinger Balls stay fresh for up to one week in the refrigerator.
If working in a warm kitchen, you may want to let the balls set in the refrigerator to help the chocolate harden faster.
Butterfinger Balls also freeze well for up to 2 months.

Nutrition

Serving Size: 1 ball
Calories: 140
Sugar: 11g
Sodium: 52mg
Fat: 9g
Saturated Fat: 3.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg