Description

These Butterfinger Balls are a delicious no-bake dessert featuring a creamy peanut butter filling mixed with crushed Butterfinger candy and coated in smooth milk chocolate. Perfect for parties, holiday treats, or gifting, these bite-sized delights combine the rich flavor of chocolate with the crispy, peanut-buttery goodness of Butterfinger bars. They’re quick, easy, and require no oven time, making them a great choice for busy schedules.

Ingredients

Scale

For the Filling:

1 cup Butterfinger candy bars, crushed (about 3 full-size bars)
¾ cup creamy peanut butter
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon sea salt

For the Chocolate Coating:

12 oz milk chocolate chips (or melting wafers)
1 teaspoon coconut oil (optional, for smoother coating)

Instructions

Step 1: Prepare the Filling

Crush the Butterfinger candy bars using a food processor or place them in a zip-top bag and crush them with a rolling pin.
In a mixing bowl, combine peanut butter, softened butter, powdered sugar, vanilla extract, and salt. Stir until smooth.
Fold in the crushed Butterfinger pieces, mixing until well incorporated.

Step 2: Shape the Balls

Line a baking sheet with parchment paper.
Roll the mixture into 1-inch balls and place them on the baking sheet.
Refrigerate for 30 minutes to firm up before dipping in chocolate.

Step 3: Melt the Chocolate

In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each, until smooth.
Stir in coconut oil if using, to create a thinner, easier-to-coat consistency.

Step 4: Coat the Butterfinger Balls

Using a fork or dipping tool, dip each chilled Butterfinger Ball into the melted chocolate, ensuring an even coating.
Allow excess chocolate to drip off, then place the coated balls back onto the parchment-lined tray.

Step 5: Set and Serve

Let the chocolate set at room temperature or refrigerate for 15 minutes until firm.
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

Notes

For a crunchier texture, leave some larger chunks of Butterfinger in the filling.
Dark or white chocolate can be used instead of milk chocolate for variety.
To make it nut-free, substitute peanut butter with sunflower seed butter or cookie butter.
If chocolate thickens while dipping, reheat briefly or stir in a few drops of coconut oil.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 Butterfinger Ball
Calories: 150 kcal
Sugar: 12g
Sodium: 45mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 1g
Cholesterol: 5mg

Keywords: Butterfinger Balls, no-bake dessert, peanut butter truffles, chocolate-coated treats, easy holiday sweets