There are recipes you make because they’re easy, and then there are recipes you make because they instantly transport you back to every sweet childhood memory you’ve ever had. Butterfinger Balls fit both categories—simple enough for a tired afternoon when you crave something indulgent, yet magical enough to feel like a dessert crafted in a candy shop. Their signature combination of creamy peanut butter, crushed crispy bars, and velvety chocolate coating creates a bite-sized treat that delivers crunch, meltiness, and nostalgia all at once.

This unique version elevates the classic Butterfinger Ball with deeper flavor, smoother texture, and a technique that keeps them from softening too fast. The secret? A touch of salted butter for richness, a splash of vanilla for warmth, and a double-tempered chocolate shell that snaps beautifully when you bite into it. Whether you make these for a party tray, holiday tins, or just to stash in your freezer, they always disappear.

 Why This Recipe Works

• No baking required — ideal for quick prep.

• Perfect balance of creamy and crunchy — peanut butter blends into the crushed Butterfinger bars.

• Freezer-friendly — stays firm and delicious for weeks.

• Customizable — you can coat in milk, dark, or white chocolate.

• Crowd-pleaser — tastes like a gourmet candy shop treat.

 Ingredients

Makes 22–28 Butterfinger Balls

• 1 ½ cups creamy peanut butter (not natural-style)

• 4 tablespoons salted butter, softened

• 1 ½ cups powdered sugar, sifted

• 1 teaspoon vanilla extract

• 1 pinch of salt

• 6 full-size Butterfinger candy bars, crushed finely
  (or 2 cups mini bar pieces)

• 2 ½ cups chocolate chips, milk or semi-sweet

• 1 tablespoon coconut oil (optional, for smoother coating)

 Step-by-Step Instructions1. Crush the Candy Bars

Place the Butterfinger bars in a zip-top bag and beat them with a rolling pin until they become fine, sandy crumbs. A few tiny chunks are okay—they add texture—but aim for mostly fine pieces so they blend well into the dough.

Tip: Freezing the bars for 10 minutes before crushing helps them break more cleanly.

2. Make the Peanut Butter Base

In a large mixing bowl, beat together the peanut butter, softened butter, and vanilla extract until smooth, creamy, and fully combined. Add the powdered sugar gradually, mixing as you go, until a thick dough forms.

The dough should feel pliable like cookie dough—not sticky, not crumbly. If it’s too sticky, add 1–2 more tablespoons of powdered sugar.

3. Fold in the Butterfinger Crumbs

Pour your crushed candy bars into the mixture and gently fold them in with a spatula. You’ll see the mixture transform into a speckled dough filled with crunchy golden bits. This step is where the aroma becomes irresistible.

4. Roll Into Balls

Scoop out tablespoon-sized portions and roll them between your palms to form smooth balls. Place them on a parchment-lined tray.

If the mixture is soft, refrigerate for 10–15 minutes before rolling—it will make shaping easier and cleaner.

5. Chill the Balls

Place the tray in the freezer for 20 minutes. This step is essential—it firms up the peanut butter centers so they don’t melt or deform when dipped in warm chocolate.

6. Melt the Chocolate

In a microwavable bowl, heat the chocolate chips with coconut oil in 20-second intervals, stirring between each. Continue until glossy and fully melted.

The coconut oil isn’t required, but it helps create a silky, shiny shell that doesn’t crack.

7. Dip and Coat

Using a fork or dipping tool, gently lower each chilled ball into the melted chocolate. Tap the fork against the side of the bowl to remove excess chocolate, then place the dipped ball back onto the parchment.

For a decorative touch, drizzle a little extra chocolate over the tops or sprinkle with leftover Butterfinger crumbs.

8. Set and Serve

Refrigerate for 15 minutes or let them sit at room temperature until the chocolate shell hardens. Once set, the Butterfinger Balls are ready to enjoy!

 Tips for Perfect Butterfinger Balls

✔ Use shelf-stable peanut butter.

Natural peanut butter separates and leads to oily or too-soft centers.

✔ Freeze before dipping.

It keeps the shape perfect and prevents streaky chocolate.

✔ Chocolate too thick?

Stir in a teaspoon of coconut oil or microwavable shortening.

✔ Want a firmer texture?

Add 2–3 more tablespoons of powdered sugar.

✔ Want bite-sized minis?

Roll smaller balls and dip using toothpicks.

 Flavor Twists (Make Them Your Signature Treat)

1. White Chocolate Butterfinger Balls

Dip in white chocolate and drizzle with milk chocolate.

2. Butterfinger Almond Crunch

Add ¼ cup finely chopped almonds to the dough.