Description
These Festive Butterfinger Balls are a delightful no-bake holiday treat combining creamy peanut butter, crushed Butterfinger candy bars, and a decadent chocolate coating. Perfectly bite-sized and easy to make, they offer a crunchy, sweet, and creamy flavor that’s sure to impress at any festive occasion.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 cups crushed Butterfinger candy bars (about 10 fun-size bars)
Chocolate Coating
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening
Optional Decoration
- Festive sprinkles or colored candy melts
Instructions
- Mix Peanut Butter and Butter: In a large bowl, combine the creamy peanut butter and softened unsalted butter, mixing until the mixture is smooth and creamy, ensuring no lumps remain for a consistent dough texture.
- Add Powdered Sugar: Gradually incorporate the powdered sugar into the peanut butter mixture, stirring continuously until a thick, pliable dough forms that can be easily rolled.
- Fold in Crushed Butterfinger: Gently fold the crushed Butterfinger candy bars into the dough, distributing the pieces evenly without breaking them down further, to preserve the crunchy texture.
- Form the Balls: Scoop tablespoon-sized portions of the mixture and roll each into a ball shape using your hands. Lay the balls on a parchment-lined baking sheet for easy handling.
- Chill the Balls: Place the baking sheet in the freezer for 20 to 30 minutes, allowing the peanut butter balls to firm up, which makes dipping easier.
- Melt Chocolate Coating: In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring well after each until completely smooth and glossy.
- Dip the Peanut Butter Balls: Using a fork or toothpick, dip each chilled ball into the melted chocolate, allowing any excess chocolate to drip off. Return each coated ball to the parchment-lined baking sheet.
- Decorate: While the chocolate is still wet, decorate with festive sprinkles or drizzle with colored candy melts for a colorful finish.
- Final Chill: Refrigerate or freeze the coated balls again until the chocolate sets completely, securing the coating on the balls.
Notes
- These Butterfinger balls can be made ahead and stored in the refrigerator for up to one week or frozen for longer storage.
- To simplify dipping, use a toothpick or fork to handle the balls, avoiding getting your hands messy.
- For a different flavor, you can substitute peanut butter with almond or cashew butter if preferred.
- Ensure the chocolate is fully melted and smooth for a shiny coating that sets well.
