Ingredients
Scale
- 10 full-size Butterfinger candy bars, crushed
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups semi-sweet or milk chocolate, melted
- Optional: Chopped peanuts, sprinkles, or crushed Butterfinger pieces for garnish
Instructions
- Crush the Butterfingers: Place the candy bars in a food processor and pulse until they form coarse crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.
- Mix the Base: In a large mixing bowl, combine the crushed Butterfingers, peanut butter, and softened butter. Mix until a dough forms and all ingredients are well incorporated.
- Shape the Balls: Scoop out small portions of the mixture (about 1 tablespoon each) and roll them into balls using your hands. Place the balls on a parchment-lined baking sheet.
- Chill: Refrigerate the balls for at least 30 minutes to firm up.
- Melt the Chocolate: In a microwave-safe bowl or using a double boiler, melt the chocolate until smooth. Be careful not to overheat.
- Coat the Balls: Dip each chilled ball into the melted chocolate, using a fork to roll it around until fully coated. Tap the fork on the edge of the bowl to remove excess chocolate.
- Garnish (Optional): Place the coated balls back onto the parchment-lined baking sheet and, while the chocolate is still wet, sprinkle with crushed Butterfingers, chopped peanuts, or sprinkles.
- Set: Allow the chocolate to harden completely by refrigerating the balls for another 30 minutes.
- Serve or Store: Serve immediately or store in an airtight container in the fridge for up to one week.
Notes
Prep Time: 20 minutes | Chilling Time: 30 minutes | Total Time: 50 minutes
Kcal: 110 kcal per ball | Servings: Approximately 24 balls
