If you’re craving a snack that’s rich, crunchy, and impossible to resist, butterfinger balls are about to become your new obsession. These bite-sized treats combine the iconic flavor of Butterfinger candy with a creamy, no-bake center — perfect for parties, holidays, or whenever your sweet tooth strikes. Trust us, you’ll want to keep reading (and snacking)!
| Servings: | 24 balls |
| Prep Time: | 30 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 30 minutes |
| Serving Size: | 1 ball |
Description
Imagine biting into a soft and creamy chocolate-coated treat that melts in your mouth and surprises you with a satisfying peanut butter crunch at the center. Butterfinger balls are everything you love about your favorite candy bar wrapped into a no-bake dessert that’s both indulgent and nostalgic. The rich peanut butter base is mixed with crushed Butterfinger candy bars, then dipped in silky smooth chocolate, creating a bite-sized delight that tastes like childhood in a candy shell.
These sweet confections are irresistible. The combination of peanut butter and chocolate feels like a cozy winter evening curled up on the couch with a warm blanket. But they are also pure sunshine and celebration, perfect for holiday cookie trays, party platters, or late-night cravings. One bite will make you feel like you are unwrapping a hidden treasure — each ball a tiny, rich bite of joy.
Why You’ll Love This Recipe
Butterfinger balls are a dream come true for candy lovers and no-bake enthusiasts. They require minimal effort and no oven time, making them the perfect treat to whip up in any season. The recipe comes together quickly with just a few pantry staples plus your favorite Butterfinger bars for that irresistible crunch.
They’re flexible enough for holidays, birthday parties, or a simple weeknight dessert. Plus, you can easily double the batch and freeze some for later. These treats also make a delightful edible gift — just place them in a decorative tin or jar for a sweet surprise. Whether you are making them with kids or prepping them for a bake sale, this recipe is a crowd-pleaser every time.
Serving and Storage Tips
Butterfinger balls should be stored in an airtight container. Keep them in the refrigerator for up to 2 weeks. If you’re planning to bring them to a party, allow them to sit at room temperature for about 15 minutes before serving to soften slightly.
You can also freeze Butterfinger balls for longer storage. Place them in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. Thaw in the fridge overnight or enjoy them straight from the freezer for a firmer texture.
If you want to get ahead on prep, the peanut butter mixture can be rolled into balls and refrigerated a day in advance before dipping in chocolate.
Ingredients
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tablespoon unsalted butter softened
- 1 teaspoon vanilla extract
- 10 fun-size Butterfinger bars crushed
- 10 ounces semisweet chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or candy dipping tool
Instructions
- Prepare the tray: Line a baking sheet with parchment paper and set it aside. This keeps the balls from sticking and makes cleanup effortless.
- Make the filling: In a large mixing bowl, beat together the peanut butter, powdered sugar, softened butter, and vanilla extract. Mix until the texture is smooth and fully combined. The mixture should be thick enough to hold its shape.
- Incorporate the candy: Gently fold in the crushed Butterfinger bars using a spatula. Stir until the candy bits are evenly distributed throughout the peanut butter mixture for a perfect bite every time.
- Shape the balls: Scoop out about 1 tablespoon of the mixture and roll it between your palms to form a smooth ball. Place each one on the prepared baking sheet.
- Chill to set: Once all the balls are rolled, refrigerate the tray for at least 20 minutes. This firms them up and makes dipping much easier.
- Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil or shortening. Microwave in 30-second intervals, stirring between each round, until melted and smooth.
- Dip and coat: Using a fork or candy tool, dip each chilled ball into the melted chocolate, turning to completely coat. Let the excess drip off before placing it back on the parchment paper.
- Set the chocolate: Once all the balls are dipped, return the tray to the fridge for another 20 to 30 minutes, or until the chocolate hardens.
- Store and enjoy: Transfer the Butterfinger balls to an airtight container and keep refrigerated until ready to serve.
Nutrition per serving
| Calories | 150 |
| Protein | 3g |
| Carbohydrates | 16g |
| Fat | 9g |
| Sugar | 12g |
| Fiber | 1g |
| Sodium | 65mg |
Recipe Notes
To crush Butterfinger bars easily, place them in a zip-top bag and gently smash with a rolling pin. You want chunks, not dust. For a twist, use white chocolate or drizzle with contrasting chocolate once set.
FAQ
Can I use crunchy peanut butter instead of creamy?
Yes, but be mindful that it may affect the texture of the filling slightly. Creamy peanut butter gives the best smooth consistency, but a little crunch can be a fun twist if you like texture.
What is the best way to crush the Butterfinger bars?
Use a zip-top bag and a rolling pin or the bottom of a heavy mug to break them up. You want small, jagged pieces with a little dust to bind everything together.
Can I use white chocolate or other coatings?
Absolutely. White chocolate, milk chocolate, or even dark chocolate work beautifully. You can also add sprinkles or extra crushed candy on top before the coating sets.
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Butterfinger Balls
Ingredients
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tablespoon unsalted butter softened
- 1 teaspoon vanilla extract
- 10 fun-size Butterfinger bars crushed
- 10 ounces semisweet chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the peanut butter, powdered sugar, softened butter, and vanilla extract. Mix until smooth and creamy.
- Fold in the crushed Butterfinger pieces until evenly distributed throughout the mixture.
- Scoop out tablespoon-sized amounts and roll them into balls using your hands. Place each ball on the prepared baking sheet.
- Once all the balls are formed, place the tray in the refrigerator for at least 20 minutes to firm up.
- While the balls are chilling, melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each round until fully smooth.
- Using a fork or candy dipping tool, dip each chilled ball into the melted chocolate, coating completely. Let the excess chocolate drip off before placing the ball back on the parchment-lined baking sheet.
- Once all the balls are coated in chocolate, return the tray to the fridge for another 20 to 30 minutes or until the chocolate is fully set.
- Store the finished Butterfinger balls in an airtight container in the refrigerator.
