Description
Indulgent Butterfinger Balls blend creamy peanut butter with crispy candy bar pieces, creating a heavenly no-bake dessert. Sweet chocolate coating and crushed butterfinger crumbs make these treats irresistible for chocolate and peanut butter enthusiasts.
Ingredients
Scale
Main Ingredients:
- 1 cup (240g) creamy peanut butter
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 ½ cups (about 10 ounces / 283g) crushed Butterfinger candy bars
Coating Ingredients:
- 12 ounces (340g) chocolate chips (milk, semi-sweet, or dark)
- 1 tablespoon coconut oil or vegetable shortening (optional, for smooth coating)
Instructions
- Prepare the creamy base by whisking peanut butter and softened butter together in a spacious mixing bowl until silky and uniform in texture.
- Gradually incorporate powdered sugar, stirring consistently to create a smooth, cohesive mixture without lumps.
- Crush Butterfinger candy bars into fine, delicate crumbs and fold them gently into the peanut butter blend, ensuring even distribution of the sweet, crunchy fragments.
- Shape the mixture into petite, uniform spheres approximately one inch in diameter, carefully rolling between palms to achieve a perfect round form.
- Arrange the delicate orbs on a parchment-lined tray, ensuring they are not touching each other.
- Transfer the tray to the freezer, allowing the balls to firm up and solidify for approximately 25 minutes, which will help maintain their shape during chocolate coating.
- Melt chocolate chips with a touch of coconut oil in a microwave-safe vessel, pausing and stirring at short intervals to prevent scorching and achieve a glossy, smooth consistency.
- Delicately immerse each chilled ball into the molten chocolate, using a fork to ensure complete, elegant coverage and gentle removal of excess chocolate.
- Return chocolate-enrobed balls to the parchment-lined tray, maintaining spacing between each confection.
- Allow the chocolate to set and crystallize at room temperature or expedite the process by placing in the refrigerator, waiting until the coating becomes completely firm and glossy.
Notes
- Chill the mixture thoroughly before rolling to prevent sticky hands and ensure uniform ball shape.
- Crush Butterfinger bars finely for a more consistent texture and even distribution throughout the mixture.
- Use high-quality chocolate with a higher cocoa percentage for a richer, more sophisticated coating that balances the sweetness.
- Create dietary variations by substituting ingredients: use almond butter for a nutty twist, swap regular sugar with powdered monk fruit sweetener for low-carb option, or use dairy-free chocolate for vegan-friendly treats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 297
- Sugar: 22 g
- Sodium: 72 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 24 mg