Can I Make Butterfinger Balls Without Peanut Butter?

Yes! If you or someone you’re serving has a peanut allergy, try substituting peanut butter with almond butter, sunflower seed butter, or a nut-free spread like cookie butter. The taste will be slightly different, but still delightful.

What’s the Best Chocolate for Coating Butterfinger Balls?

You can use semi-sweet, milk, or dark chocolate depending on your preference. For extra ease, go with melting wafers, as they provide a smooth, shiny coating without the need for tempering.

How Do I Crush Butterfinger Candy Bars Easily?

The simplest method is to place the candy bars in a zip-top bag and crush them with a rolling pin. You can also pulse them in a food processor for a finer texture, but be careful not to over-process.

Can I Make These in Advance for a Party?

Absolutely! Prepare the balls up to two weeks in advance and store them in an airtight container in the fridge. They’re a perfect make-ahead dessert for any event.

Butterfinger Balls Recipe: Irresistible No-Bake Treats

Description

These no-bake Butterfinger Balls are a sweet treat combining creamy peanut butter, crunchy Butterfinger candy pieces, and a smooth chocolate coating. Perfect for parties, holidays, or a quick indulgent dessert, these bite-sized delights are simple to make and sure to impress!

Ingredients

Scale

10 Butterfinger candy bars (regular size), crushed
1 cup creamy peanut butter
2 cups powdered sugar
2 cups semi-sweet chocolate chips or melting chocolate
1 tablespoon butter or coconut oil (optional, for melting chocolate)
Sprinkles, crushed nuts, or shredded coconut (optional for decoration)

Instructions

Prepare the Candy Bars: Place Butterfinger candy bars in a zip-top bag and crush them using a rolling pin until finely crumbled. Set aside.
Make the Filling: In a mixing bowl, combine the crushed Butterfinger bars, peanut butter, and powdered sugar. Mix until the ingredients are fully incorporated and form a thick, sticky dough.
Roll into Balls: Using a tablespoon or small cookie scoop, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 15–20 minutes until firm.
Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Add butter or coconut oil to thin the chocolate if desired.
Coat the Balls: Using a fork or toothpick, dip each ball into the melted chocolate, ensuring it’s fully coated. Let the excess drip off before placing it back on the parchment-lined sheet.
Decorate: While the chocolate is still wet, garnish with sprinkles, crushed candy, or coconut if desired.
Set and Serve: Allow the chocolate to set completely at room temperature or in the refrigerator. Serve and enjoy!

Notes

Variations: Substitute peanut butter with almond or sunflower seed butter for a nut-free alternative. Use white or dark chocolate for the coating to customize the flavor.
Tips: Ensure the balls are fully chilled before dipping to prevent them from falling apart in the chocolate.
Allergies: Contains peanuts and dairy. Use allergen-friendly substitutes where necessary.
Storage: Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.

Prep Time: PT20M
Cook Time: CT0M
Category: Dessert, Snacks
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1/24 of recipe (1 ball)
Calories: 180 kcal
Sugar: 18 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: Butterfinger Balls Recipe, no-bake dessert, chocolate peanut butter balls, easy party treats, dessert recipes, holiday sweets