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:

Homemade Herb and Chia Seed Cheese

• 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.

• Roll into smooth balls using your palms.

  

  Nutritious Breakfast Cookies

• 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.

Breakfast-for-Dinner Egg and Vegetable Bake

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

 Nutrition (Approximate per ball)

• Calories: ~140

• Fat: 9–10 g

• Carbohydrates: 12–14 g

• Protein: 3–4 g

 Important Note

Use regular creamy peanut butter.
Natural peanut butter can make the mixture too oily and soft.