My Butterfinger balls are the perfect combination of chocolate and peanut butter – all in one bite! I mix rich peanut butter, crisp Butterfinger bits, and graham cracker crumbs and coat them in smooth chocolate with a bit of flakey sea salt in this sweet and salty treat. They’re so addictive; I can never eat just one!
These Butterfinger balls are a total upgrade on classic buckeye candies. I added crisp Butterfinger candies and graham cracker crumbs to create a crunchy texture that’s to die for. They take just 15 minutes to prep and are ready to enjoy in under an hour– so easy!
What’s in This Butterfinger Balls Recipe?
- Peanut Butter: Creamy peanut butter is the base of our buckeyes– it helps hold everything together and gives them delicious peanut flavor. I recommend a classic (not all-natural) creamy peanut butter, but crunchy also works if you love texture.
- Butter: Unsalted butter makes these butterfinger balls rich and moist.
- Vanilla Extract: Enhances the sweetness of these candies.
- Powdered Sugar: Sweetens the candies and gives them structure.
- Graham Cracker Crumbs: Add a bit of texture– they have that classic crisp buttery crunch that we all love in a Butterfinger. Ritz cracker crumbs or crushed pretzels also work for a bit of salty-sweet!
- Butterfinger Candies: Adding crushed Butterfinger candy bars to the buckeyes really enhances the “Butterfinger” feeling! It also adds a bit more crunch which I love!
- Chocolate: I’m using chocolate bark to dip the buckeyes because it melts smoothly and doesn’t have to be tempered. You could also use 4 ounces of chocolate bark and 4 ounces of chocolate chips, or 8 ounces of tempered chocolate.
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How to Store
Store leftover Butterfinger balls in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Let come to room temperature before enjoying.
Tips for Success
- You can use a handheld or stand mixer to combine the ingredients. You want to make sure the mixture is smooth.
- Grease your hands before rolling the peanut butter mixture into balls.
- Don’t let the candies sit out for too long before coating them. If they begin to sweat, the chocolate will not stick as well.
- You can keep them in the freezer for about 30 minutes to allow them to get cold, making it easier for the chocolate to stick to them.
- Be sure to use a fork when dipping your peanut butter balls in the chocolate so that you can leave room for the top to remain open!
- Use a toothpick when dipping if you don’t want to fully coat them in chocolate.
- Allow the excess melted chocolate to drip off so you don’t get a puddle of chocolate on the paper.
Top Reader Review
- “Couldn’t stop eating these! Perfect!!” -Barbara L Surrett
Butterfinger Balls
Ingredients
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter room temperature (½ stick)
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs (from about 7 cracker sheets)
- ½ cup crushed Butterfinger candy bars plus more for garnish
- 8 ounces chocolate bark
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and softened butter on medium speed until well combined.1 cup creamy peanut butter, 4 tablespoons unsalted butter
- Add the vanilla and mix to combine. Scrape down the sides of the bowl as needed.1 teaspoon pure vanilla extract
- With the mixer on low speed, slowly add the powdered sugar and graham cracker crumbs.1 cup powdered sugar, ¾ cup graham cracker crumbs
- Add the crushed butterfinger and fold it gently into the dough.½ cup crushed Butterfinger candy bars
- Line a large baking sheet with parchment paper and scoop out 1-tablespoon-sized portions.
- Roll the buckeyes into smooth balls and then place them in the freezer to chill completely– about 30 minutes.
- When the buckeyes have chilled, melt the chocolate bark in a microwave-safe bowl.8 ounces chocolate bark
- Dip the buckeyes into the chocolate, covering them either partly or all the way– however you like your buckeyes!
- While the chocolate is still wet, sprinkle over additional crushed butterfingers or some flakey sea salt. Allow the chocolate to set completely and enjoy.
Notes
How to Make Butterfinger Balls Step-by-Step
Beat the Peanut Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of creamy peanut butter and 4 tablespoons of softened unsalted butter on medium speed until well combined.
Add the Graham Cracker Crumbs: Add 1 teaspoon of vanilla extract and mix to combine. Scrape down the sides of the bowl as needed. With the mixer on low speed, slowly add 1 cup of powdered sugar and ¾ cup of graham cracker crumbs.
Add the Butterfinger: Add ½ cup of crushed Butterfinger candies and fold them gently into the dough.
Portion the Candies: Line a large baking sheet with parchment paper and scoop out 1-tablespoon-sized portions. Roll the buckeyes into smooth balls and then place them in the freezer to chill completely– about 30 minutes.
Coat the Candies: When the buckeyes have chilled, melt 8 ounces of chocolate bark in a microwave-safe bowl. Dip the buckeyes into the chocolate, covering them either partly or all the way– however you like your buckeyes! While the chocolate is still wet, sprinkle over additional crushed butterfingers or flakey sea salt. Allow the chocolate to set completely and enjoy.
Couldn’t stop eating these! Perfect!!