Ingredients :
- 2 cups crushed Butterfinger candy bars (about 8-10 bars)
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups chocolate chips (milk or semi-sweet)
- 1 tablespoon vegetable shortening (optional, for thinning the chocolate coating)
Préparations :
- Prepare the Butterfinger Mixture:
- In a large bowl, combine the crushed Butterfinger candy bars, creamy peanut butter, powdered sugar, softened unsalted butter, and vanilla extract.
- Mix the ingredients until well combined. The mixture should hold together when squeezed.
- Shape into Balls:
- Take a small amount of the Butterfinger mixture and roll it between your hands to form small bite-sized balls.
- Place the formed balls on a parchment-lined baking sheet or a plate. Continue until all the mixture is used up.
- Chill the Balls:
- Place the balls in the refrigerator for about 20-30 minutes to firm up. This will make them easier to dip in chocolate.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips in the microwave in 20-30 second intervals, stirring after each interval. Be careful not to overheat the chocolate.
- Dip the Balls:
- Using a fork or a candy-dipping tool, carefully dip each chilled Butterfinger ball into the melted chocolate, coating it completely.
- Allow any excess chocolate to drip off.
- Set the Balls:
- Place the chocolate-coated balls back onto the parchment-lined baking sheet or plate.
- Optional Chocolate Thinning:
- If you find the chocolate is too thick for dipping, you can add a tablespoon of vegetable shortening to the melted chocolate and stir until it’s smooth. This will help create a smoother coating.
- Chill Again:
- Place the chocolate-coated balls back in the refrigerator to allow the chocolate to set. This should take around 20-30 minutes.
ENJOY