Description
Delicious no-bake Butterfinger Balls combine crushed Butterfinger bars, peanut butter, and graham cracker crumbs, coated in rich chocolate for a crunchy, sweet treat that’s perfect for parties or snack time.
Ingredients
Scale
Main Ingredients
- 1 (16-oz) box powdered sugar
- 2½ cups graham cracker crumbs
- 5 (1.9-oz) Butterfinger bars, crushed
- 1¼ cups butter, melted
- 1½ cups crunchy peanut butter
- 1 (24-oz) package chocolate almond bark or your preferred chocolate candy coating
Instructions
- Mix Ingredients: In a large bowl, combine powdered sugar, graham cracker crumbs, crushed Butterfinger bars, melted butter, and crunchy peanut butter. Mix until well combined to form a thick, sticky mixture.
- Form Balls: Roll the mixture into 1-inch balls using your hands, ensuring they are compact and uniform in size. Place the balls on a baking sheet lined with parchment paper.
- Chill: Refrigerate the formed balls for 30 minutes to firm them up, making them easier to dip in chocolate.
- Melt Chocolate: Melt the chocolate almond bark or your preferred chocolate candy coating according to the package instructions, using a microwave or double boiler until smooth.
- Dip Balls: Using a fork or dipping tool, dip each chilled ball into the melted chocolate, coating it evenly. Allow excess chocolate to drip off, then place coated balls onto parchment paper.
- Set Chocolate: Allow the chocolate coating on the balls to set completely at room temperature or chill briefly in the refrigerator before serving.
Notes
- Use crunchy peanut butter for added texture.
- Crush Butterfinger bars finely for easier mixing and smoother texture.
- Store the balls in an airtight container in the refrigerator for up to one week.
- You can substitute chocolate almond bark with high-quality melting chocolate or candy melts.
- For a quicker set, refrigerate the dipped balls after coating.
