Description
These Butterfinger Balls are a delicious no-bake treat combining the crunch of crushed Butterfinger bars and graham cracker crumbs with creamy peanut butter, all coated in a smooth layer of chocolate. Perfect for parties or holiday gifting, they offer a delightful sweet and crunchy bite.
Ingredients
Scale
Main Ingredients
- 1 (16-oz) box powdered sugar
- 2½ cups graham cracker crumbs
- 5 (1.9-oz) Butterfinger bars, crushed
- 1¼ cups butter, melted
- 1½ cups crunchy peanut butter
Coating
- 1 (24-oz) package chocolate almond bark or your preferred 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. Stir well until all ingredients are fully incorporated into a uniform mixture.
- Form Balls: Roll the mixture into 1-inch diameter balls using your hands. Place each formed ball onto a baking sheet lined with parchment paper to prevent sticking.
- Chill: Refrigerate the balls for 30 minutes to allow them to firm up, making them easier to dip and handle.
- Melt Chocolate: Melt the chocolate almond bark or your preferred chocolate candy coating following the package instructions, ensuring smooth and even consistency for coating.
- Dip Balls: Dip each chilled ball into the melted chocolate, covering it evenly. Use a fork or dipping tool to remove excess chocolate and place the coated balls back onto parchment paper.
- Set Chocolate: Let the chocolate coating set completely at room temperature or in the refrigerator before serving or storing.
Notes
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
- You can substitute crunchy peanut butter with smooth peanut butter for a different texture.
- Refrigerate coated balls to speed up the chocolate setting process.
- The mixture can be rolled larger or smaller according to your preference, but adjust chilling time accordingly.
- Store in an airtight container in the refrigerator for up to one week.
