Ingredients
Dough
- 4 tablespoons softened butter (½ stick)
- 1 teaspoon vanilla extract
- 1 cup peanut butter (avoid all-natural varieties)
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup crushed Butterfinger bars
Chocolate Coating and Garnishes
- 8 ounces chocolate bark or chocolate chips
- Optional garnishes: additional crushed Butterfinger bars, festive sprinkles, or coarse sea salt
Instructions
- Prepare the Dough: In a mixing bowl, combine the peanut butter and softened butter. Use an electric or stand mixer set to medium speed and blend until the mixture is creamy and uniform.
- Add Aromatic Notes: Incorporate the vanilla extract and blend thoroughly to evenly distribute the flavor.
- Sweeten the Deal: Gradually add the powdered sugar in increments, blending on low speed. Scrape down the sides of the bowl frequently to ensure even mixing and a smooth dough consistency.
- Crunch Time: Gently fold in the graham cracker crumbs and crushed Butterfinger bars with a spatula until fully combined without over-mixing, preserving the candy’s crunch.
- Shape ’em Up: Line a large cookie sheet with parchment paper. Scoop out about 1 to 1½ tablespoons of dough, roll into neat balls with your hands, and place them spaced evenly on the sheet.
- Chilling Phase: Freeze the formed dough balls on the sheet for approximately 30 minutes until they become completely firm and easy to coat.
- Melting the Chocolate: Transfer the chocolate bark or chips into a microwave-safe bowl. Heat in 30-second bursts at 50% power, stirring between each interval. Stop when the chocolate is mostly melted but with some lumps remaining, which will melt with the stirring.
- Coat and Decorate: Submerge each chilled ball into the melted chocolate to fully coat or partially coat, depending on preference. Then, sprinkle with extra crushed Butterfinger bars, festive sprinkles, or a pinch of flaky sea salt to enhance texture and presentation.
- The Grand Finale: Place the coated balls back on the parchment-lined sheet and let the chocolate solidify completely before serving or storing.
Notes
- Store Butterfinger Balls in an airtight container in the refrigerator for up to one week to maintain freshness.
- Use conventional peanut butter brands like Jif or Skippy as all-natural varieties tend to be oilier and alter texture.
- Chocolate bark yields a smoother coating texture, but you can also use chocolate chips or a mix of both. Tempering chocolate can improve gloss and snap.
- For a gentle chocolate melt alternative, use a double boiler on low to medium-low heat to prevent scorching.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Cook
- Cuisine: American
