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No-Bake Butterfinger Peanut Butter Chocolate Balls

No-Bake Butterfinger Peanut Butter Chocolate Balls


  • Author: Susan
  • Total Time: 50 Minutes
  • Yield: 30 Balls 1x

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

 

  1. 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.
  2. 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.
  3. Chill the Dough:
    Cover the bowl and refrigerate the dough for 30 minutes to firm up, which makes it easier to shape.
  4. 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.
  5. Melt the Chocolate:
    In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until fully smooth.
  6. 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.
  7. 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