Butterfinger Balls Recipe

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 :

  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  3. Set the Balls:
    • Place the chocolate-coated balls back onto the parchment-lined baking sheet or plate.
  4. 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.
  5. Chill Again:
    • Place the chocolate-coated balls back in the refrigerator to allow the chocolate to set. This should take around 20-30 minutes.


Leave a Reply

Your email address will not be published. Required fields are marked *