Butterfinger Balls turns a classic candy bar into a tasty truffle. Full of chocolate peanut butter flavor in every bite sized treat!
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No bake Butterfinger Balls combine the classic chocolate and peanut butter flavors with the crispy crunch from Butterfinger bits and graham cracker crumbs. Make a big batch in only 15 minutes! Perfect for holiday parties, game day, and homemade gifts.
Homemade Butterfinger Bites
Our homemade Butterfinger Balls recipe takes the delicious taste of my Buckeyes and Peanut Butter Truffles, adds the crispy crunch of my Peanut Butter Balls With Rice Krispies, and turns it into the best bite-sized chocolate-covered treat with crushed Butterfinger candy mixed into the filling.
This easy recipe for Butterfinger balls starts with a simple peanut butter Butterfinger filling before they’re covered in melted chocolate, drizzled, and sprinkled with crushed candy. But if you’d rather prepare this as a Butterfinger Buckeye balls recipe, leave a small part of the peanut butter mixture on the top so that they look like they didn’t get dipped all the way.
These Butterfinger peanut butter balls are everything I love about the iconic candy bar, all in one bite, turned into a Butterfinger bites recipe and rolled round rather than prepared as rectangular peanut butter finger bars.
Why We Love Butterfinger Truffles Recipes
- Quick and easy to make.
- Uses only 7 simple ingredients.
- Deliciously decadent mini-desserts that are perfectly portioned and portable.
- Taste like a peanut butter truffle with a crispy twist.
- Stay fresh for weeks in the fridge and freeze well for simple snacking.
- Perfect for parties, gift-giving, and great addition to any cookie or dessert platter.
Butterfinger Balls Ingredients
- Creamy peanut butter: I used Great Value brand but feel free to use your favorite.
- Salted butter
- Pure vanilla extract
- Powdered sugar
- Graham crackers
- Butterfinger candy bars
- Chocolate almond bark
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Pick Your Peanut/Nut Butter: You can substitute crunchy peanut butter for more texture in your truffles. If you want the filling to be smooth, you should keep to creamy peanut butter. You can also substitute another nut or nut alternative butter, such as almond butter, cashew butter, and SunButter, but please be aware that they all have different consistencies so you may need to add more or less graham cracker crumbs and powdered sugar to get a firm dough.
- Choose Your Chocolate: I use chocolate bark to coat my bites because it melts easily and doesn’t need to be tempered. Feel free to use your favorite flavor of chocolate bark, such as milk, semi sweet, dark, or white chocolate bark. Chocolate melting wafers or chocolate chips can also be used.
- Decorate Your Desserts: You can decorate these bites with fun and festive colors after you dip them in chocolate. Try using colorful sprinkles, sanding sugar, crushed pretzel pieces, contrasting colored chocolate drizzle, or a sprinkle of sea salt.
How to Make Butterfinger Balls
- Make The Middle Mixture: Beat together the peanut butter, butter, and vanilla until smooth. Add the powdered sugar, graham cracker crumbs, and crushed Butterfingers and mix to combine.
- Roll Round Balls: Scoop and roll the mixture into round balls. Chill in the refrigerator for at least 30 minutes.
- Melt The Chocolate: Microwave the chocolate for 45 seconds, stir and continue heating in 30-second intervals until melted and smooth.
- Coat In Chocolate: Roll each Butterfinger ball in the melted almond bark until completely coated.
- Decorate The Desserts: Microwave the remaining almond bark in 30-second intervals, stirring after each interval, until melted and smooth. Drizzle the top of each Butterfinger ball with melted chocolate and sprinkle with crushed candy bars.
- Serve: Keep refrigerated until ready to serve. Enjoy!
Tips For Making The Best Butterfinger Balls
- Do not use natural peanut butter in this recipe–it is too oily, and the balls will not set properly. I think Jif or Skippy works great!
- Let the inside peanut butter mixture set and harden for at least 30 minutes before dipping it in the chocolate. Otherwise, the peanut butter filling will fall apart while coating it in the warm, melted chocolate.
- If the balls soften too much as you dip them in chocolate, you can place them in the freezer for 5-10 minutes to firm up before continuing.
How to Store Butterfinger Balls
- To Store: Butterfinger balls can stored in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze these Butterfinger balls in a freezer-safe container for up to 3 months.
More Easy Dessert Ball Recipes
More Peanut Butter Desserts
- Peanut Butter Pretzel Magic Bars
- Reese’s Peanut Butter Cup Pie
- Peanut Butter Fudge
- Peanut Butter Rice Krispie Balls
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Butterfinger Balls
Serves — 29
Butterfinger Balls turns a classic candy bar into a tasty truffle. Full of chocolate peanut butter flavor in every bite sized treat!
Prep Time 15 minutes
Chill Time and Rest Time 45 minutes
Total Time 1 hour
Ingredients
- 1 cup creamy peanut butter your favorite brand, I used Great Value
- ¼ cup salted butter softened
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup crushed Butterfinger candy (6 fun-size bars) plus 1-2 extra crushed candies for optional garnish
- 10 ounces chocolate flavored almond bark divide 8 ounces and 2 ounces
Instructions
- Add the creamy peanut butter, butter, and vanilla to a medium-sized mixing bowl (2-3 quarts) and use a handheld mixer on medium-high speed to beat together until smooth, about 1 minute.1 cup creamy peanut butter, ¼ cup salted butter, 1 teaspoon pure vanilla extract
- Lower the mixer speed to medium-low, add the powdered sugar, graham cracker crumbs, and ½ cup crushed Butterfingers. Mix for 1½-2 minutes or until the mixture is well combined.1 cup powdered sugar, ¾ cup graham cracker crumbs, ½ cup crushed Butterfinger candy
- Line a baking sheet with parchment paper.
- Use a 1-tablespoon cookie scoop to scoop the Butterfinger mixture. (I did a heaping tablespoon.) Roll the scooped mixture into a nice round ball and place it on the lined baking sheet. Repeat the process (You may be able to get a few more if you do smaller scoops). Chill in the refrigerator for at least 30 minutes.
- Add the 8 ounces of almond bark to a microwave-safe shallow bowl. Heat in the microwave at full power for 45 seconds, stir and continue heating in 30-second intervals until the almond bark is melted and smooth.10 ounces chocolate flavored almond bark
- Remove the baking sheet from the refrigerator, and roll the Butterfinger balls, one at a time, in the melted almond bark until completely coated. Use a small spoon or fork to gently remove the coated balls from the chocolate. Repeat for the remaining balls. (You can also use a candy dipping scoop.)
- Add the remaining 2 ounces of almond bark to a small microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the almond bark is melted and smooth. You can either use a candy-drizzling spoon, a fork, or a piping bag with a tiny slit to drizzle the tops of each Butterfinger ball. Sprinkle a bit of the extra crushed Butterfinger bars over the top of the drizzle. Keep refrigerated until ready to serve.10 ounces chocolate flavored almond bark, ½ cup crushed Butterfinger candy
Jenn’s Notes
Storage:
- To Store: Butterfinger balls can stored in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze these Butterfinger balls in a freezer safe container for up to 3 months.
- Do not use natural peanut butter in this recipe–it is too oily and the balls will not set properly. I think Jif or Skippy works great!
- It is important to let the inside peanut butter mixture set and harden for at least 30 minutes before dipping it in the chocolate. Otherwise, the peanut butter filling will fall apart while coating it in the warm, melted chocolate.
- If the balls start to soften too much as you dip them in chocolate, you can place them in the freezer for 5-10 minutes to firm up before continuing.
Nutrition Info
Calories: 163kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 76mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 49IU | Calcium: 8mg | Iron: 0.3mg
I haven’t tryed them yet but will he making them
delicious