These bite size Butterfinger Balls are out of this world delicious. Peanut butter, graham crackers, Butterfinger candy bars, and more formed into balls and dipped in melted chocolate. This kind of no-bake dessert is one that will disappear fast at parties and holiday gatherings.
Be sure to check out my classic peanut butter balls recipe or these easy buckeye bars. Or whip up these simple Oreo balls to go with these Butterfinger bites. Trust me, it will become an instant favorite.
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Table of contents
Butterfinger Truffles
You may know classic peanut butter balls or buckeyes, this recipe is similar but offers a fun little twist. It’s an easy recipe is for the ultimate Butterfinger fan!
These no bake truffles are also wonderful as homemade gifts for friends and family, or to serve at parties or add to your Holiday treat list. So, you may want to make a double batch. Butterfinger buckeye balls are really perfect any time of year!
Ingredients/shopping list
Peanut Butter – I used creamy peanut butter, but feel free to use crunchy peanut butter if you’d like an extra crunch. If you use natural peanut butter you will have to add more graham crackers to thicken the mixture up.
Butter – Reach for unsalted butter that is softened. Don’t use margarine as that will create an oily texture.
Vanilla Extract – Flavors the candy bar dip balls perfectly.
Graham Crackers – You can buy pre-crumbled crackers or crush up your own. It takes just a couple of minutes to do.
Butterfinger Candy Bars – Crush up the candy bars and then use it for mixing and leave some out for garnishing. You can also buy Butterfinger bits in the baking aisle in many stores.
Chocolate Bark – Using chocolate melting wafers or bark creates a smooth finish. You can also chocolate chips or chocolate bars and temper the chocolate (see notes) to ensure the outside sets up.
Variations/ Substitutions
1. Instead of using chocolate bark you can melt chocolate chips to temper it for dipping the truffles in.
2. Instead of Butterfingers you could use another favorite type of candy bar to add into the balls.
3. Top with your favorite seasonal sprinkles. They are great for Christmas, Halloween, Easter or patriotic themed too!
How to Make these Butterfinger Buckeyes
Make these fun little treats in just a few minutes! Kids love to help too!
Step 1: In a large bowl, add the peanut butter and butter and mix on medium speed with a hand mixer. Make sure it creates a creamy texture.
Step 2: Next add in the vanilla and mix to combine.
Step 3: Slowly add powdered sugar a little at a time, mixing on low speed. Make sure to scrape down the sides of the bowl to fully incorporate the batter.
Step 4: Then add in the graham cracker crumbs and crushed Butterfinger candy and combine well.
Step 5: Line a baking sheet with wax paper or parchment paper. Then use a cookie scoop to scoop approximately 1 ½ tablespoons of dough and roll it into balls. place the pan in the freezer for 30 minutes to allow to set.
Step 6: Melt the chocolate and, using a toothpick, dip each ball into the chocolate. You can cover them all the way, or leave a little of the top un-dipped.
Step 7: Add extra crushed candy bars on top, sea salt, drizzles of chocolate, or even holiday sprinkles.
Tips
- After you dip the balls in the chocolate make sure to let some of the excess drip off so it doesn’t create a puddle on the paper.
- Use a food processor to crumble the candy bars. Just pulsing a few times does the trick.
- If you temper the chocolate in a double boiler, make sure no water gets into the chocolate or it will seize up and be usable.
- Using a toothpick for dipping helps hold the ball and allows you to not fully put the ball in the chocolate. You can use a fork to dip the entire truffle if desired.
- Melt the chocolate in the microwave or in a double boiler.
- Use a plastic zip closure bag that you cut a small tip off to drizzle extra chocolate over the balls if you do not have a piping bag.
What does tempered chocolate mean?
Tempering means to heat carefully for a glossy, smooth finish when dipping desserts and fruits. Since chocolate is very sensitive to heat and can seize easily and become hard, you want to be use extra care when melting. Make sure that NO water gets into the chocolate at all. Be sure everything you use is completely dry before melting.
FAQ’s
Store these in an airtight container in the refrigerator for up to 3-4 weeks. Add a layer of wax paper or parchment paper between each layer to prevent sticking.
You can freeze butterfinger buckeye balls for up to 5-6 months. Place them in a freezer bag or container. Thaw at room temperature for 30 minutes to an hour or slow thaw in the refrigerator overnight.
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Butterfinger Balls
Ingredients
- 1 cup creamy peanut butter not all natural types
- 4 tablespoons butter softened (½ stick)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup crushed butterfinger bars
- 8 ounces chocolate bark or chocolate chips
- Garnish with additional crushed butterfingers holiday sprinkles or coarse salt.
Instructions
- In a medium bowl, add the peanut butter and softened butter and beat with an electric mixer on medium speed until mixed together well. (You can also use a stand mixer with the paddle attachment).
- Add the vanilla extract and blend until combines.
- Slowly add the powdered sugar in batches blending on low speed. Be sure to scrape down the sides occasionally.
- Then gently stir in the graham cracker crumbs and crushed butterfingers
- Line a large cookie sheet with parchment paper and scoop out 1- 1 ½ tablespoons of dough.
- Roll into smooth balls and place them on the baking sheet.
- Place the sheet in the freezer for about 30 minutes to chill completely.
Melting the chocolate
- After they have chilled, melt the chocolate in a microwave safe bowl at 30 second intervals on 50% power level, stirring in between. Careful not to over heat! I remove it when there are still a few chunks and stir until it’s melted completely.
- Dip the balls into the melted chocolate. You can cover them all the way or leave a little of the peanut butter mixture showing.
- Sprinkle over additional crushed butterfingers, holiday sprinkles or flakey sea salt.
- Allow the chocolate to set completely and enjoy.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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connie
can’t have the actual butterfinger due to allergies (I use sunflower butter), what can I use as a substitute that’s comparable? Crushed Rice Chex, Rice Krispies ????
Joann
I made these on November 3rd and took them to a fall festival and everyone loved them. The one’s left my family loved them. I will be making them for my family for Christmas. Thank you for a great recipe.
Pam Simpkins
Looks delicious, can’t wait to try them
Judie Ann Reynolds
These look awesome…Butterfinger my fave.Thank you so much for sharing.
Londa
They look delicious! Going to try them for Thanksgiving. Thanks for sharing!
Sherri
Enjoy!
Susan Trager
I just made these and they are really delicious.,I used a natural peanut butter , and drained off the liquid. I also melted the butter and everything came out perfectly. The graham cracker crumbs and butter fingers mixed easily with the peanut butter. Also I just used foil and used a rolling pin to crush the graham crackers and the butterfingers. I thought this was a real treat.