Butterfinger Peanut Butter Balls (Print Version)
Sweet peanut butter balls coated in chocolate, packed with Butterfinger crunch, made fast for sharing or storing.
# Ingredients:
01 -
4 tablespoons softened butter
02 -
1 teaspoon vanilla extract
03 -
1 cup peanut butter (avoid all-natural varieties that separate)
04 -
1 cup powdered sugar
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¾ cup graham cracker crumbs
06 -
½ cup crushed Butterfinger bars
07 -
8 ounces chocolate bark or chocolate chips (for coating)
08 -
Optional: extra crushed Butterfinger bars, festive sprinkles, or coarse sea salt (for topping)
# Steps:
01 -
In a large bowl, use a hand or stand mixer to cream together the peanut butter and softened butter until smooth. Add vanilla extract and mix until combined.
02 -
Gradually mix in the powdered sugar at low speed, scraping the sides of the bowl as needed. Fold in graham cracker crumbs and crushed Butterfingers until the mixture is evenly combined.
03 -
Line a baking sheet with parchment paper. Scoop about 1 to 1½ tablespoons of the dough and roll into balls. Place them spaced apart on the sheet.
04 -
Freeze the formed balls for 30 minutes or until completely firm.
05 -
In a microwave-safe bowl, melt the chocolate bark or chips in 30-second intervals at 50% power, stirring between bursts until smooth. Be careful not to overheat.
06 -
Dip each chilled ball in the melted chocolate—either fully or halfway. Immediately top with additional crushed Butterfingers, sea salt, or sprinkles before the chocolate sets.
07 -
Allow the chocolate coating to harden completely before serving or storing.
# Notes and Tips:
01 -
Use regular peanut butter (like Jif or Skippy) for best consistency.
02 -
For a deeper chocolate flavor, use dark chocolate chips or bark.
03 -
These freeze beautifully—great for make-ahead treats during holidays or special occasions.
04 -
Try dipping only halfway for a two-tone look or drizzle extra chocolate over the tops once set.