Butterfinger Balls

5 from 4 votes

Butterfinger Balls turns a classic candy bar into a tasty truffle. Full of chocolate peanut butter flavor in every bite sized treat!

Prep Time15

Chill Time and Rest Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: 1 heaping tablespoon scoop

Calories: 163kcal

Author: Jennifer Fishkind

Ingredients

1 cup creamy peanut butter your favorite brand, I used Great Value
¼ cup salted butter softened
1 teaspoon pure vanilla extract
1 cup powdered sugar
¾ cup graham cracker crumbs
½ cup crushed Butterfinger candy (6 fun-size bars) plus 1-2 extra crushed candies for optional garnish
10 ounces chocolate flavored almond bark divide 8 ounces and 2 ounces

Instructions

Add the creamy peanut butter, butter, and vanilla to a medium-sized mixing bowl (2-3 quarts) and use a handheld mixer on medium-high speed to beat together until smooth, about 1 minute.
1 cup creamy peanut butter, ¼ cup salted butter, 1 teaspoon pure vanilla extract
Lower the mixer speed to medium-low, add the powdered sugar, graham cracker crumbs, and ½ cup crushed Butterfingers. Mix for 1½-2 minutes or until the mixture is well combined.
1 cup powdered sugar, ¾ cup graham cracker crumbs, ½ cup crushed Butterfinger candy
Line a baking sheet with parchment paper.
Use a 1-tablespoon cookie scoop to scoop the Butterfinger mixture. (I did a heaping tablespoon.) Roll the scooped mixture into a nice round ball and place it on the lined baking sheet. Repeat the process (You may be able to get a few more if you do smaller scoops). Chill in the refrigerator for at least 30 minutes.
Add the 8 ounces of almond bark to a microwave-safe shallow bowl. Heat in the microwave at full power for 45 seconds, stir and continue heating in 30-second intervals until the almond bark is melted and smooth.
10 ounces chocolate flavored almond bark
Remove the baking sheet from the refrigerator, and roll the Butterfinger balls, one at a time, in the melted almond bark until completely coated. Use a small spoon or fork to gently remove the coated balls from the chocolate. Repeat for the remaining balls. (You can also use a candy dipping scoop.)
Add the remaining 2 ounces of almond bark to a small microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the almond bark is melted and smooth. You can either use a candy-drizzling spoon, a fork, or a piping bag with a tiny slit to drizzle the tops of each Butterfinger ball. Sprinkle a bit of the extra crushed Butterfinger bars over the top of the drizzle. Keep refrigerated until ready to serve.
10 ounces chocolate flavored almond bark, ½ cup crushed Butterfinger candy

Notes

Storage:

To Store: Butterfinger balls can stored in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: You can freeze these Butterfinger balls in a freezer safe container for up to 3 months.

Tips:

Do not use natural peanut butter in this recipe--it is too oily and the balls will not set properly. I think Jif or Skippy works great!
It is important to let the inside peanut butter mixture set and harden for at least 30 minutes before dipping it in the chocolate. Otherwise, the peanut butter filling will fall apart while coating it in the warm, melted chocolate.
If the balls start to soften too much as you dip them in chocolate, you can place them in the freezer for 5-10 minutes to firm up before continuing.

Nutrition