Description
Butterfinger Balls are a delightful no-bake dessert featuring a creamy blend of crushed Nutter Butter cookies, peanut butter, powdered sugar, and Butterfinger candy, all coated in rich melted chocolate. Perfect for holiday treats or any sweet craving, these easy-to-make peanut butter truffles combine crunchy candy and smooth chocolate for a satisfying indulgence.
Ingredients
Scale
Base Mixture
- 1 (16-ounce) package of Nutter Butter cookies, crushed into fine crumbs
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Butterfinger candy bars (about 4 fun-size bars)
Coating
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions
- Prepare the Dough: In a large mixing bowl, combine the crushed Nutter Butter cookies, creamy peanut butter, powdered sugar, vanilla extract, and crushed Butterfinger candy bars. Mix thoroughly until the ingredients form a thick, cohesive dough.
- Shape the Balls: Scoop out tablespoon-sized portions of the dough and roll each portion into a smooth ball using your hands. Place the balls evenly spaced on a baking sheet lined with parchment paper.
- Chill the Balls: Freeze the dough balls on the baking sheet for 20 to 30 minutes, or until they become firm and hold their shape.
- Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips with the coconut oil or shortening. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Dip the Balls: Remove the chilled dough balls from the freezer. Using a fork or dipping tool, dip each ball into the melted chocolate to coat it completely. Allow excess chocolate to drip off, then place the coated balls back onto the parchment-lined baking sheet.
- Optional Topping: While the chocolate coating is still wet, sprinkle additional crushed Butterfinger candy on top of each ball for extra texture and flavor.
- Set the Chocolate: Place the coated balls in the refrigerator and chill for about 15 minutes, or until the chocolate coating is fully set.
- Store: Keep the Butterfinger Balls in an airtight container in the refrigerator until ready to serve to maintain freshness.
Notes
- You can substitute graham crackers or Oreos for the Nutter Butter cookies if desired.
- Almond butter can be used instead of peanut butter for a different flavor profile.
- Ensure the chocolate is fully melted but not overheated to avoid seizing.
- Store the balls in the refrigerator to prevent the chocolate from melting, especially in warm weather.