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–+ servings
close up of butterfinger balls in a white serving dish.

Butterfinger Balls Recipe

Course: candy, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 21 balls
Calories: 202kcal
Author: Becky Hardin
These no bake Butterfinger balls are the ultimate bite-size treat for peanut butter lovers. Creamy peanut butter, crisp Butterfinger bits, and graham cracker crumbs get rolled into soft buckeyes and dipped in smooth chocolate for the perfect sweet crunch.
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • Hand Mixer or Stand Mixer
  • Baking Sheet

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 almond bark ***

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
    peanut butter and butter mixed in a glass mixing bowl.
  • 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
    butterfinger ball dough in a glass mixing bowl.
  • Add the crushed butterfinger and fold it gently into the dough.
    ½ cup crushed Butterfinger candy bars
    butterfinger ball dough in a glass mixing bowl.
  • Line a large baking sheet with parchment paper and scoop out 1-tablespoon-sized portions.
  • Roll the truffles into smooth balls and then place them in the freezer to chill completely, about 30 minutes.
    21 undipped butterfinger balls on a baking sheet.
  • When the truffles have chilled, melt the chocolate bark in a microwave-safe bowl.
    8 ounces chocolate almond bark
  • Dip the truffles into the chocolate, covering them either partly or all the way– however you like them!
  • While the chocolate is still wet, sprinkle over additional crushed butterfingers or some flakey sea salt. Allow the chocolate to set completely and enjoy.
    21 chocolate dipped butterfinger balls on a baking sheet.

Notes

*I recommend a classic (not all-natural) creamy peanut butter, but crunchy also works if you love texture.
**Ritz cracker crumbs or crushed pretzels also work for a bit of salty-sweet!
***You could also use chocolate candy melts, or chocolate chips with a teaspoon of coconut oil added to help them set.
Tips:
  • Crush the Butterfingers finely for smoother balls, or leave bigger chunks if you love a crispy bite. Either texture works; just stay consistent so the balls roll evenly.
  • Grease your hands before rolling the peanut butter mixture into balls to prevent them from sticking.
  • If the mixture feels too soft to roll, add an extra tablespoon of powdered sugar or graham crumbs until it firms up.
  • If the mixture is too dry or crumbly, mix in 1-2 teaspoons of peanut butter at a time until it holds together.
  • 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.
  • Work in small batches when dipping in chocolate. Keep some balls in the freezer while you dip the others.
  • Be sure to use a fork or toothpick when dipping your peanut butter balls in the chocolate so that you can leave room for the top to remain open!
  • Allow the excess melted chocolate to drip off so you don't get a puddle of chocolate on the paper.
  • If your chocolate gets too thick while dipping, microwave it for 10 seconds or stir in 1-2 teaspoons of coconut oil or shortening to thin it.
  • Garnish immediately. Chocolate sets fast on cold dough, so sprinkle on crushed Butterfinger the second you dip.
  • If you notice the chocolate cracking off as the balls cool, your centers were too cold. Let them sit out for 2-3 minutes at room temperature before dipping.
  • I like to serve them slightly chilled for the best texture.
Stovetop Instructions: Add the almond bark to a heatproof bowl set over a pot of gently simmering water (double-boiler style). Stir until smooth, making sure the bowl doesn’t touch the water to prevent scorching.
Make-Ahead: Roll the peanut butter balls and freeze them (uncoated) for up to 2 months. When you’re ready to finish them, let them sit at room temperature for 5-10 minutes, then dip in melted chocolate and decorate as usual.
Storage: Store 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.

Nutrition

Serving: 1ball | Calories: 202kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 84mg | Potassium: 116mg | Fiber: 1g | Sugar: 15g | Vitamin A: 67IU | Calcium: 13mg | Iron: 1mg