Description
Butterfinger Balls are a decadent no-bake treat combining creamy peanut butter, buttery graham cracker crumbs, and crunchy Butterfinger candy, all coated in smooth chocolate almond bark. Perfect for peanut butter and candy lovers, these bite-sized delights are easy to prepare and chill for a sweet, crunchy snack or dessert.
Ingredients
Scale
For the Butterfinger Balls
- 1 cup creamy peanut butter (your favorite brand, I used Great Value)
- ¼ cup salted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup crushed Butterfinger candy (about 6 fun-size bars) plus 1–2 extra crushed for garnish (optional)
For the Chocolate Coating
- 10 ounces chocolate flavored almond bark, divided (8 ounces for coating and 2 ounces for drizzle)
Instructions
- Mix Wet Ingredients: In a medium-sized mixing bowl (2-3 quarts), add the creamy peanut butter, softened salted butter, and pure vanilla extract. Using a handheld mixer on medium-high speed, beat until smooth, about 1 minute.
- Add Dry Ingredients and Butterfinger: Lower the mixer speed to medium-low, then add the powdered sugar, graham cracker crumbs, and ½ cup crushed Butterfinger candy. Mix for 1½ to 2 minutes until the mixture is well combined and holds together.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking for the formed balls.
- Form Butterfinger Balls: Using a 1-tablespoon cookie scoop (a heaping tablespoon works well), scoop the mixture and roll it into a smooth round ball using your hands. Place each ball on the parchment-lined baking sheet. Repeat until all mixture is used. Chill the balls in the refrigerator for at least 30 minutes to firm up.
- Melt Almond Bark for Coating: Place 8 ounces of chocolate almond bark in a microwave-safe shallow bowl. Heat at full power in the microwave for 45 seconds, then stir. Continue heating in 30-second increments, stirring after each, until the almond bark is completely melted and smooth.
- Coat Butterfinger Balls: Remove the chilled balls from the refrigerator. One at a time, roll each ball in the melted almond bark until fully coated. Use a small spoon or fork to lift and remove the coated balls, allowing excess chocolate to drip off. Place them back on the parchment-lined tray. Repeat until all balls are coated.
- Melt Almond Bark for Drizzle: Place the remaining 2 ounces of almond bark in a small microwave-safe bowl. Heat in 30-second intervals, stirring after each, until melted and smooth.
- Drizzle and Garnish: Use a candy-drizzling spoon, fork, or a piping bag with a tiny slit to drizzle the melted almond bark over the coated Butterfinger balls. Immediately sprinkle with the reserved crushed Butterfinger candy for garnish.
- Chill and Serve: Keep the Butterfinger Balls refrigerated until they are firm and ready to serve.
Notes
- Use a cookie scoop to ensure evenly sized butterfinger balls for uniform chilling and coating.
- Chilling the balls before coating helps the chocolate set quickly and prevents melting.
- Store leftover Butterfinger Balls in an airtight container in the refrigerator for up to one week.
- You can substitute chocolate almond bark with regular semisweet or milk chocolate chips if preferred.
- If you don’t have a microwave, melt the almond bark using a double boiler on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Butterfinger balls, no-bake dessert, peanut butter candy balls, chocolate coated candy balls, easy candy recipes
