Butterfinger Balls (No-Bake Candy Bites)

Yield: 20 balls
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: About 45 minutes
Course: Dessert
Cuisine: American

These no-bake Butterfinger Balls combine creamy peanut butter, crunchy graham cracker crumbs, and crushed Butterfinger candy, all coated in smooth chocolate. They’re easy to make, freezer-friendly, and perfect for parties or gifting.

Ingredients

For the filling:

4 tablespoons (56 g) unsalted butter, softened
1 cup (240 g) creamy peanut butter (use regular creamy peanut butter, not natural)
1 teaspoon vanilla extract
1 cup (120 g) powdered (confectioners’) sugar, sifted
¾ cup (75 g) graham cracker crumbs (about 6 full crackers, crushed)
½ cup (about 50 g) Butterfinger bars, crushed (2–3 regular bars)

For coating:

8 ounces (225 g) chocolate chips, melting wafers, or chocolate bark

Optional toppings:

Extra crushed Butterfinger
Sprinkles
Pinch of coarse sea salt

Instructions

Mix the base

In a medium bowl, beat together:

Softened butter
Peanut butter

Mix until smooth and fully blended.

Add sugar and vanilla

Stir in vanilla extract.
Gradually add powdered sugar (in 2–3 parts), mixing well after each addition.
You should get a soft, moldable dough that holds together.

Add crumbs and candy

Fold in graham cracker crumbs.
Gently mix in crushed Butterfinger pieces.
(Reserve 1 tablespoon of candy for topping, if desired.)

Shape the balls

Scoop about 1 to 1½ tablespoons of mixture.

Homemade Cheese Recipe: Easy 3-Ingredient Fresh Cheese
Roll into smooth balls using your palms.
Place on a parchment-lined tray.

Chill

Refrigerate or freeze for 30 minutes until firm.
(Cold balls are much easier to dip in chocolate.)

Melt the chocolate

Melt chocolate:

In the microwave: 20–30 second bursts, stirring each time
OR
Over a double boiler until smooth

Dip the balls

Dip each chilled ball into melted chocolate using a fork.
Tap gently to remove excess chocolate.
Place back on parchment paper.

Optional: sprinkle crushed Butterfinger, sprinkles, or sea salt on top before chocolate sets.

Set the coating

Chill for 10–20 minutes until chocolate hardens.

Troubleshooting

Too sticky?
➜ Add 1–2 tablespoons powdered sugar or graham crumbs.

Too dry?
➜ Add 1 teaspoon peanut butter or softened butter.

Chocolate too thick?
➜ Stir in 1 teaspoon vegetable oil or coconut oil.

Candy lost crunch?
➜ Do not over-crush Butterfinger; leave some small chunks.

Storage

Refrigerator:
Store in airtight container for up to 7 days

Freezer:
Freeze up to 5–6 months
Thaw overnight in fridge before serving.

Expert Tips

Use cookie scoop for equal sizes
Let balls sit 5 minutes before dipping to prevent cracking
For extra crunch, press candy on top after dipping
Add espresso powder to chocolate for mocha flavor
For nut-free: use sunflower seed butter and nut-free candy