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Whenever I whip up these Butterfinger balls my whole house smells like melted chocolate and salty-sweet peanut butter. Those soft middles packed with bits of crushed candy and covered in creamy chocolate are just next-level good. They started out as something special for winter get-togethers but now I get requests for these treats all the time.
Irresistible Storytime
My crew totally loses it over these snacks because they mash up the best bits of peanut butter snacks and that signature Butterfinger crunch. Plus they couldn't be easier—there's no oven time at all. It's my favorite to watch everyone's eyes widen when they bite down and find that crunchy, sweet surprise waiting inside.
Grocery Gameplan
- 1 teaspoon vanilla extract: Just need a splash for a big bump of flavor.
- 2 packages chocolate bark: Melts super fast and hardens nice every time.
- 6 full size Butterfinger bars: Hold back a handful of those crushed bits for the prettiest finish.
- 2 cups crushed graham crackers: These help hold everything together.
- 1 stick unsalted butter: Leave it out to soften so mixing is a breeze.
- 2 cups peanut butter: Creamy is my go-to but crunchy gives a little adventure—if you go all-natural, use more graham cracker to keep the dough right.
Let’s Get Rolling
- Add Some Style
- Sprinkle those leftover Butterfinger crumbs over the glossy chocolate while it's still wet—sometimes I add tiny sea salt flakes too.
- Give 'Em a Dip
- Melt the chocolate bark until you get a smooth pool, then dunk each ball and let any extra chocolate run off.
- Shape Your Bites
- Scoop generous amounts and roll them into balls, then toss them in the freezer for half an hour until they’re nice and firm.
- Mix Up the Filling
- Kick things off by creaming together peanut butter and soft butter. Toss in vanilla, then stir in powdered sugar, graham cracker crumbs, and those Butterfinger bits until you get an even mix.
Switch It Up
Feeling creative? Grab different candy bars like Heath or Snickers for a twist. Seasonal sprinkles take them from basic to party-worthy. You can even zigzag extra chocolate on top to make them look like they’re straight outta the fancy section at a chocolate shop.
Simple Storage
For best results, keep your stash in the fridge with a tight lid and they'll stay perfect for ages. Need more time? Tuck them between parchment in the freezer and they'll hang on for months—just set them out for a few before it's snack time.
Cheat Sheet
The food processor? Total lifesaver for busting up candy bars quick. Always keep the melting chocolate away from even a drop of water or you'll have a thick mess. After you dunk each one, give them a light tap to shake off that extra chocolate and you'll get flawless, glossy treats.
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Frequently Asked Questions
- → Can I use natural peanut butter?
Stick to brands like Jif or Skippy. Natural peanut butter tends to be too oily and makes it harder to keep the mix smooth.
- → Why freeze the balls first?
Freezing makes them sturdier for dipping in warm chocolate, giving them a smoother finish too.
- → What kind of chocolate works best?
For the smoothest result, try chocolate bark. You could use chocolate chips but they'd need tempering to avoid clumping.
- → Can these be made in advance?
Totally. Store them in a sealed container in the fridge for up to seven days. Great for prepping early.
- → Why add graham crackers?
They give a nice crunch and a light honey taste that balances the rich peanut butter and chocolate.