Description
Sweet Butterfinger balls combine creamy peanut butter with crispy candy bar crunch for an irresistible no-bake dessert. Chocolate-coated and sprinkled with Butterfinger crumbs, these bite-sized treats promise delightful indulgence you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup chocolate wafer cookies, crushed
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 4 Butterfinger candy bars, crushed
Binding Ingredients:
- 1/4 cup unsalted butter, softened
- 2 tablespoons cream cheese
Coating Ingredients:
- 12 oz semi-sweet chocolate chips
- 2 Butterfinger candy bars, finely crushed (for topping)
Instructions
- Transform chocolate wafer cookies into fine crumbs using a food processor or rolling pin, ensuring a uniform texture for a smooth base mixture.
- In a spacious mixing bowl, amalgamate crushed cookies, creamy peanut butter, and powdered sugar, blending until a cohesive, moldable consistency develops.
- Incorporate softened butter and cream cheese into the mixture, stirring thoroughly to create a rich, well-integrated filling.
- Fold in the crushed Butterfinger candy bars, distributing them evenly throughout the mixture for bursts of caramelized crunch.
- Refrigerate the mixture for 15-20 minutes, allowing it to firm up and become easier to handle.
- Using clean hands, roll the chilled mixture into compact, uniform bite-sized spheres, placing them on a parchment-lined tray.
- Return the formed balls to the refrigerator for an additional 10 minutes to maintain their shape during coating.
- Melt semi-sweet chocolate chips using a double boiler or microwave, stirring occasionally until smooth and glossy.
- Carefully dip each chilled ball into the melted chocolate, ensuring complete coverage, and gently tap off excess chocolate.
- Immediately sprinkle finely crushed Butterfinger pieces over the chocolate-coated balls for a decorative and crunchy topping.
- Place the coated balls on the parchment-lined tray and refrigerate for 15-20 minutes until the chocolate sets completely.
- Transfer to an airtight container and store in the refrigerator for up to one week, allowing flavors to meld and texture to stabilize.
Notes
- Opt for gluten-free chocolate wafer cookies or graham crackers to make the recipe celiac-friendly.
- Swap traditional peanut butter with sunflower seed butter for nut-free alternatives that maintain similar creamy consistency.
- Experiment with dark chocolate coating for reduced sugar content and more intense flavor profile.
- Use dairy-free cream cheese and vegan chocolate chips to transform the recipe into a plant-based dessert option.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Snacks, Desserts
- Method: Rolling
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 170
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg