Description
Is there anything more nostalgic than that signature “crispety, crunchety” texture of a Butterfinger bar? These Butterfinger Balls are the ultimate no-bake dessert, combining the savory richness of creamy peanut butter with the sweet crunch of crushed toffee candy, all enrobed in a smooth chocolate shell. They are essentially a deconstructed candy bar turned into a bite-sized luxury. Perfect for the busy holiday season, these treats require zero oven time and come together with just a handful of pantry staples.
Ingredients
Units
Scale
- 2 cups Butterfinger Bars, crushed (approx. 8 fun-size bars)
- 1 1/2 cups Creamy Peanut Butter
- 1 1/2 cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 2 cups Milk Chocolate Chips
- 1 tablespoon Coconut Oil (optional, for gloss)
Instructions
- Prepare the Peanut Butter Mixture: In a large mixing bowl, combine the crushed Butterfinger bars, creamy peanut butter, powdered sugar, and vanilla extract. Mix firmly with a rubber spatula or hand mixer on low until a thick, uniform dough forms that holds together when pressed.
- Form the Truffles: Line a baking sheet with parchment paper. Use a cookie scoop to portion the dough. Roll between your palms to form smooth, round balls. Place them on the prepared baking sheet.
- The First Chill: Place the baking sheet in the refrigerator for 20 minutes. This firms up the peanut butter, making it easier to dip later without falling apart.
- Melt the Chocolate: In a microwave-safe bowl, combine the milk chocolate chips and coconut oil. Microwave in 30-second intervals, stirring thoroughly between each, until completely smooth and glossy. Do not overheat.
- Dip and Coat: Remove the chilled balls from the fridge. Using a fork, dip each ball into the melted chocolate, rolling to coat. Tap the fork gently against the bowl to remove excess chocolate. Return to the baking sheet. (Optional: Sprinkle extra crumbs on top before setting).
- Final Set: Refrigerate the dipped balls for another 15–20 minutes until the chocolate shell is firm. Serve immediately or store in a container.
Notes
- Texture Tip: Pulse the candy bars in a food processor to get a mix of fine dust and small chunks for the best textural contrast.
- Sticky Hands: If the dough sticks to your palms while rolling, lightly grease your hands with a tiny bit of coconut oil or butter.
- Chilling is Key: Do not skip the first chilling step. If the balls are too warm, they will fall apart when dipped in the warm chocolate.
- Chocolate Safety: Be careful not to overheat the chocolate, or it will seize and become grainy. Stir frequently during melting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, No-Bake, Candy
- Method: Chilling, Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
