Butterfinger Balls – A Sweet Bite You Can’t Forget
Butterfinger Balls – A Sweet Bite You Can’t Forget
If there’s a candy lover in your life—or if you’re just unapologetically addicted yourself—these Butterfinger Balls are about to become your obsession. Crunchy, peanut buttery, and coated in rich chocolate, they take the classic Butterfinger bar to a whole new level. The best part? You don’t need any fancy tools or professional skills to make them. Just a little mixing, rolling, and dipping, and you’ll have a tray of homemade candies that look like they belong in a candy shop.
The first time I made these, I wasn’t sure what to expect. I mean, crushed candy bars, powdered sugar, peanut butter, and graham cracker crumbs? It sounded almost too simple to work. But the moment I took that first bite, I knew this was one of those “don’t lose this recipe” treats. Sweet, crunchy, creamy, and perfectly balanced—every bite feels like a mini celebration.
These Butterfinger Balls are also incredibly versatile. They’re perfect for parties, gifting, or just satisfying a late-night sweet craving. And because they’re bite-sized, you can easily pop one (or three) without feeling guilty—or at least without anyone noticing.
Whether you’re a longtime fan of Butterfingers or just someone who loves a good chocolate-peanut butter combo, this recipe delivers all the nostalgia and flavor in a homemade package.
Butterfinger Balls – Don’t LOSE this Recipe
Ingredients
1 package (10-12 oz) of Butterfinger candy bars, crushed
1 ½ cups powdered sugar
1 cup creamy peanut butter
3 cups graham cracker crumbs
1 ½ cups chocolate chips (milk or semi-sweet)
2 tablespoons vegetable oil (or shortening)
Procedure
Prepare the base:
In a large mixing bowl, combine the crushed Butterfinger bars, powdered sugar, peanut butter, and graham cracker crumbs. Stir everything together until well combined and dough-like in texture.
Form the balls:
Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Set them aside.
Melt the chocolate:
In a microwave-safe bowl, melt the chocolate chips and vegetable oil together in 30-second intervals, stirring in between, until smooth and fully melted.
Dip the balls:
Dip each Butterfinger ball into the melted chocolate, using a fork to coat them evenly. Allow any excess chocolate to drip off before placing the balls back onto the parchment paper.
Chill the balls:
Refrigerate the coated Butterfinger balls for at least 30 minutes to set the chocolate.
Serve:
Once the chocolate has hardened, the Butterfinger balls are ready to serve. Store any leftovers in an airtight container in the refrigerator.
These Butterfinger Balls are perfect for a sweet treat or a fun homemade gift! Enjoy!
Tips for the Perfect Butterfinger Balls
- Crush the candy evenly: Use a rolling pin or food processor to get fine, uniform pieces. This helps the balls hold together better and creates a smoother texture.
- Adjust sweetness if needed: If your candy bars are particularly sweet, you can slightly reduce the powdered sugar.
- Chocolate coating tips: For a glossy finish, stir in the vegetable oil gradually and avoid overheating the chocolate.
- Size matters: Stick to roughly 1-inch balls for consistent baking and chocolate coverage. Larger balls may take longer to set.
Serving Ideas and Occasions
These Butterfinger Balls are a crowd-pleaser at parties, bake sales, or as an afternoon snack. Package them in mini cupcake liners for an extra fancy touch, or arrange them on a tray for holiday gifting. They also pair beautifully with a cup of coffee or milk for an indulgent treat.
Storage Tips
Keep these candies in a single layer in an airtight container in the refrigerator. They’ll stay fresh for up to a week. Because they’re coated in chocolate, avoid freezing as it may affect the texture and finish of the chocolate.
Frequently Asked Questions
Can I use peanut butter alternatives?
Yes, creamy almond or cashew butter works too, though it may alter the flavor slightly.
Can I skip the graham cracker crumbs?
They add structure and texture, so it’s not recommended, but you could experiment with crushed cookies instead.
Why is my mixture too crumbly to roll?
It may need a touch more peanut butter to bind properly. Add small amounts gradually until dough-like.
Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate adds a richer flavor and balances the sweetness beautifully.
