Description
These Butterfinger Chocolate Balls offer a rich, creamy interior of peanut butter and crunchy Butterfinger bits, all wrapped in a decadent chocolate coating. Perfect for any gathering or festive holiday table, they combine a smooth, creamy filling with a satisfying crunch, creating an irresistible treat.
Ingredients
Scale
- 2 sleeves graham crackers, crushed (about 2 cups crumbs)
- 2 1/2 sticks unsalted butter, softened (1 cup or 225g)
- 16 oz powdered sugar (2 cups)
- 1 1/2 cups crunchy peanut butter
- 5 regular-sized Butterfinger bars, crushed (about 1 cup)
- 12 oz dark chocolate chips
- Sprinkles for decoration (optional)
Instructions
- Prepare Graham Cracker Crumbs:
Crush the graham crackers until you have about 2 cups of fine crumbs. Use a food processor or place them in a Ziploc bag and crush with a rolling pin. - Make the Dough:
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2 minutes. Add the peanut butter and mix until fully incorporated. Then, add the crushed Butterfingers and graham cracker crumbs, mixing until a dough forms. - Chill the Dough:
Cover the bowl and refrigerate the dough for 30 minutes to firm up, which makes it easier to shape. - Shape the Balls:
Once chilled, use a small cookie scoop or spoon to form the dough into balls, placing each ball on a baking sheet or plate. - Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until fully smooth. - Dip the Balls in Chocolate:
Dip each ball into the melted chocolate to coat it fully. Gently tap off any excess chocolate and place back on the baking sheet. Decorate with sprinkles if desired. - Set the Chocolate:
Allow the chocolate to set completely before serving, about 10 minutes. Refrigerate any leftovers in an airtight container for up to one week.
Notes
- Room Temperature Butter: Make sure the butter is fully softened to help the dough mix smoothly.
- Chilling the Dough: Chilling the dough before rolling makes it firmer and easier to shape.
- Dip Carefully: Using a fork to dip each ball into the chocolate helps you easily coat and tap off excess chocolate without disrupting the shape.
- Prep Time: 20 Minutes
- Chill Time: 30 Minutes