Butterfinger Balls

Butterfinger Balls are that irresistible no-bake treat I find myself craving far too often. Creamy peanut butter mixed with crushed Butterfinger bars and coated in smooth, melted chocolate—what’s not to love? Every bite delivers a perfect mix of crunch, sweetness, and chocolatey richness. They’re dangerously good, and I always end up making a second batch sooner than I planned.

Why You’ll Love This Recipe

• No oven needed—I can whip these up quickly without heating up the kitchen
• That classic peanut butter and chocolate combo never fails
• The texture is a dream—smooth center with a crispy crunch from Butterfinger
• They’re perfect for parties, gifting, or just a stash in the fridge for me
• Super kid-friendly, both for making and eating

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup creamy peanut butter
• 1 1/2 cups crushed Butterfinger candy bars (about 4 regular-sized bars)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil or vegetable shortening

Directions

Step 1: Make the Peanut Butter Mixture

In a large bowl, I mix the peanut butter, crushed Butterfinger pieces, powdered sugar, vanilla extract, and salt. The result should be thick and slightly sticky—perfect for shaping.

Step 2: Shape the Balls

I use a small cookie scoop to portion the dough into 1-inch balls and roll them between my palms for a smooth finish. Then I place them on a parchment-lined baking sheet.

Step 3: Chill the Dough

I pop the tray into the refrigerator for at least 30 minutes. This helps them firm up and hold their shape when dipped.

Step 4: Melt the Chocolate

In a microwave-safe bowl, I combine the chocolate chips with coconut oil. I microwave in 30-second bursts, stirring in between, until smooth and melted.

Step 5: Coat the Balls

Using a fork, I dip each peanut butter ball into the chocolate, coating it completely. After letting the excess drip off, I return them to the parchment-lined tray.

Step 6: Let Them Set

I refrigerate the finished balls for about 15–20 minutes until the chocolate is firm and glossy.

Servings and Timing

• Servings: About 24 balls
• Prep time: 10 minutes
• Chill time: 30 minutes + 20 minutes to set
• Total time: 1 hour

Variations

• White Chocolate Butterfinger Balls: Swap semi-sweet chips for white chocolate
• Dark Chocolate Version: Use dark chocolate for a richer bite
• Nut-Free Option: Use sunflower seed butter and crushed pretzels instead of Butterfinger
• Protein Boost: Add 1 scoop of vanilla protein powder to the filling

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 2 weeks
• Freezer: Freeze for up to 3 months, wrapped or in sealed containers
• To serve: Let frozen balls thaw at room temp for a few minutes before enjoying

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, but the texture will be a bit different. I prefer creamy for a smoother center.

What if I can’t find Butterfinger bars?

Crushed toffee bits or any peanut butter-flavored candy make a great substitute.

Can I make these in advance?

Absolutely. These keep well in the fridge or freezer and taste great days later.

My chocolate got too thick—what should I do?

I just stir in a little more coconut oil and warm it gently until it thins out.

Can I use a different kind of chocolate?

Yes! White, milk, or dark chocolate all work beautifully depending on your taste.

Conclusion

Butterfinger Balls are the kind of treat I keep in my back pocket for every occasion. They come together so easily, but feel like a fancy dessert you’d buy from a boutique candy shop. Whether I’m making them for a holiday platter, a sweet gift, or just because I’m craving that perfect peanut butter-chocolate combo, these little bites always deliver.

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