Description
Butterfinger Balls are a delightful no-bake treat combining the crunch of crushed Butterfinger bars with creamy peanut butter, graham cracker crumbs, and powdered sugar. Coated in a smooth chocolate almond bark, these bite-sized desserts offer a perfect balance of sweet and crunchy textures, making them an irresistible snack or party favor.
Ingredients
Scale
Dry Ingredients
- 1 (16-oz) box powdered sugar
- 2½ cups graham cracker crumbs
- 5 (1.9-oz) Butterfinger bars, crushed
Wet Ingredients
- 1¼ cup butter, melted
- 1½ cups crunchy peanut butter
Coating
- 1 (24-oz) package chocolate almond bark or chocolate candy coating
Instructions
- Mix Ingredients: In a large bowl, combine the powdered sugar, graham cracker crumbs, crushed Butterfinger bars, melted butter, and crunchy peanut butter until thoroughly mixed to form a consistent dough.
- Shape Balls: Shape the mixture into 1-inch balls using your hands or a small cookie scoop, then place them on a tray and refrigerate for 30 minutes to firm up.
- Melt Chocolate: While the balls chill, melt the chocolate almond bark according to the package directions, ensuring it is smooth and ready for dipping.
- Dip the Balls: Remove the chilled balls from the refrigerator and dip each one into the melted chocolate coating, fully covering each ball.
- Set the Coating: Place the dipped balls on parchment or wax paper and allow the chocolate to set at room temperature or in the refrigerator until firm and fully hardened.
Notes
- Use crunchy peanut butter for added texture that complements the Butterfinger bits.
- Chilling the balls before dipping helps them hold their shape and makes dipping easier.
- Store Butterfinger Balls in an airtight container in the refrigerator for up to one week.
- For a festive twist, decorate the chocolate coating with drizzles of white chocolate or colorful sprinkles before the coating sets.
- If almond bark is unavailable, you can substitute with high-quality chocolate chips melted with a teaspoon of vegetable oil for smoothness.
