Butterfinger Balls

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Butterfinger Balls (No-Bake)

Ingredients

  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1½ cups crushed Butterfinger candy bars (about 6 fun-size or 2 full-size bars)
  • 1½ cups chocolate chips (milk or semi-sweet)
  • 1 tablespoon shortening or coconut oil (optional, for smoother melting)

Instructions

1. Make the Filling

  1. In a mixing bowl, beat together the peanut butter, softened butter, and vanilla extract until smooth.
  2. Add the powdered sugar and mix until fully combined.
  3. Stir in the crushed Butterfinger pieces until evenly distributed.

2. Form the Balls

  1. Roll the mixture into 1-inch balls (a cookie scoop helps).
  2. Place them on a parchment-lined baking sheet.
  3. Freeze for 20–30 minutes, or refrigerate until firm.
    • This step keeps them from falling apart when dipped in chocolate.

3. Coat in Chocolate

  1. Melt the chocolate chips (and shortening/coconut oil if using) in the microwave in 20–30 second intervals, stirring each time, until smooth.
  2. Dip each chilled ball into the melted chocolate using a fork or dipping tool.
  3. Place back on the parchment to set.
  4. Optional: Drizzle extra chocolate or sprinkle crushed Butterfinger on top.

4. Let Them Set

  • Refrigerate for about 15 minutes, or until the chocolate hardens.

Storage

  • Refrigerator: Keeps 1–2 weeks in an airtight container.
  • Freezer: Freeze up to 3 months. Thaw in the fridge to prevent condensation.

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