Butterfinger Balls
Here’s a delicious, no-bake recipe for Butterfinger Balls—sweet, crunchy, and perfect for candy lovers 🍬🥜
Butterfinger Balls
Ingredients (makes ~24 balls)
- 2 cups crushed Butterfinger candy bars (~5–6 bars)
- 1 (8 oz) package cream cheese, softened
- 1 tsp vanilla extract
- 12 oz chocolate chips (semi-sweet or milk chocolate)
- 1 tsp shortening or coconut oil (optional, for smoother melting)
Instructions
- Prep the Candy Base
- Crush Butterfinger bars into fine crumbs (use a food processor or place in a zip-top bag and crush with a rolling pin).
- Mix with Cream Cheese
- In a bowl, combine crushed Butterfingers, softened cream cheese, and vanilla.
- Mix until a smooth, uniform dough forms.
- Form Balls
- Scoop small amounts (1–1½ tbsp) and roll into balls.
- Place on a parchment-lined baking sheet.
- Chill in the fridge for 30 minutes to firm up.
- Coat in Chocolate
- Melt chocolate chips with shortening or coconut oil in a microwave or double boiler.
- Dip each ball into the melted chocolate, coating completely.
- Return to parchment paper.
- Set & Serve
- Chill in the fridge until chocolate is firm (about 30 minutes).
- Store in an airtight container in the fridge for up to 1 week.
Tips & Variations
- Peanut Butter Twist: Add 2–3 tbsp peanut butter to the mixture for extra richness.
- Crunch Factor: Roll balls in crushed Butterfinger or nuts before chocolate coating.
- Mini Version: Use mini muffin liners to make bite-sized treats.
If you want, I can give a quick 3-ingredient version that’s even easier and just as tasty.
Do you want me to do that?
