If there’s one sweet treat that totally vanishes whenever I bring it to a potluck, it’s Butterfinger Balls. Honest to goodness, my youngest once tried sneaking the last four out to the backyard, like a tiny chocolate bandit—caught him by the blue lips. Funny thing is, when I was a kid, my aunt Jean used to make these on rainy days when we were half-bored and nosy in the kitchen. The mixture of peanut butter and those crispy Butterfinger bits smells like nostalgia to me (if nostalgia ever had a scent). And here’s the kicker: I always eat a piece before they’re even dipped in chocolate, but don’t tell anyone I said that!
Why I Keep Making These (Yes, Even When It’s Hot Out)
I make this Butterfinger Balls recipe anytime I want a crowd-pleaser but can’t be bothered to actually bake. Or maybe it’s just because, frankly, my kids go bonkers for them (my spouse too, though they pretend otherwise). I love that you don’t have to turn on the oven (because honestly, in Texas, the heat is bad enough already). Sometimes I debate rolling them big or small, but there’s no wrong answer here. Plus—confession—I’ve tried other candy bar mashups and nothing vanishes as fast as these.
What You’ll Need (and What You Can Wing)
- 2 cups finely crushed Butterfinger bars (I’ve used store-brand, and honestly? No one noticed. Pulverize ’em in a zip bag with a rolling pin if you’re feeling feisty.)
- 1 and 1/2 cups creamy peanut butter (I’ve used crunchy in a pinch, but it’s a little harder to roll. My grandmother always insisted on Jif, but any ol’ brand works, cross my heart.)
- 2 cups powdered sugar (sometimes I eyeball and add more if the mix is too sticky, so you do you!)
- 1/4 cup unsalted butter, melted (I’ve swapped in coconut oil when I’m out, works okay but the texture is softer.)
- 12 ounces semi-sweet chocolate chips (I once used milk chocolate, but you can’t really go wrong here. White chocolate? Also good, but sweeter.)
- Pinch of salt (entirely optional, I forget half the time)
How I Actually Make These (With a Little Chaos)
- First, crush up those Butterfinger bars. I usually throw them in a zip-top bag and go to town with a rolling pin. If the bits are a little chunky, that’s totally fine—the texture’s nice! (Though I did once whack so hard I split the bag, so go easy.)
- In a big mixing bowl, stir together the peanut butter, melted butter, and powdered sugar. (This is when I realize my arm workout for the day is sorted. Don’t worry if everything looks dry; a little patience, and maybe a rubber spatula, goes a long way.)
- Toss in the Butterfinger bits and mix until you have a thick, slightly sticky dough. (I always taste a bit here; it’s basically mandatory.)
- Roll the mixture into balls, about a heaping tablespoon each, and place them on a parchment-lined tray. (Sometimes I make ’em bigger, sometimes I pretend the small ones are healthier—I’m not fooling anyone.)
- Pop the tray into the fridge for 30 minutes or so. Or until you remember they’re in there; I once left them overnight—no harm done.
- Melt your chocolate chips in the microwave in 30-second bursts, stirring each time. If you don’t have a microwave, a heatproof bowl set over a pot of simmering water does the trick. (It’s called a double boiler, but who actually has one?)
- Dip each ball into the chocolate using a fork or, honestly, just your fingers (messy, but fun). Let the extra drip off and put back onto the tray. If you want, sprinkle another pinch of crushed Butterfinger on top before the chocolate hardens.
- Chill until the chocolate is set, which usually takes about 20 minutes, unless you’re impatient like me and start sampling early.
Stuff I’ve Learned (Sometimes the Hard Way)
- One time I added too much butter and they wouldn’t hold together, so now I add a little, mix, see how it feels, add a bit more… you know the drill.
- If your kitchen is super warm, pop the tray in the freezer for a few minutes before dipping. Less melty, less frustration.
- Also, don’t panic if things look weird when they first get mixed; they always come together eventually. Or just mash everything and pretend it’s intentional.
Here’s How I Mix It Up (Sometimes Genius, Sometimes Not)
- One magical Christmas, I swapped Butterfinger for Heath bars. Honestly, not bad! A little stickier, though.
- I once tried tossing shredded coconut in the mix. Let’s just say my kids mutinied. Maybe your crowd will like it?
- On second thought, adding mini marshmallows didn’t wow me. Gets a bit too sweet for my taste, but hey, try it once—it’s your recipe now.
Handy Gear (And Some Makeshift Solutions)
I use a cookie scoop to keep things tidy, but I’ve also just used a regular spoon and gotten my hands a bit goopy (don’t fret, it’s half the fun). If you don’t have parchment paper, honestly, a greased plate will do in a pinch. Or lay down some wax paper. I did once try foil, but the balls stuck like nobody’s business.
Storing These (If They Even Last That Long)
So, technically, you can keep these Butterfinger Balls in an airtight container in the fridge up to a week. You can even freeze ’em, separated by wax paper. But honestly, in my house, they barely last till the next day. I once made a double batch and felt absurdly optimistic—gone by noon. If you do freeze them, let them sit out few minutes before biting in, or your teeth might regret it.
How I Like to Serve Them
I usually just plop these down on a plate and stand back, but for birthday parties, I’ll stick ’em on toothpicks and arrange them like a chocolate forest. My neighbor douses hers in extra white chocolate drizzle—fancy, right? But most often, I just grab a couple with coffee as a midnight snack.
What I Wish Someone Had Told Me (Pro Tips Form My Kitchen Chaos)
- Don’t rush the chilling step, no matter how tempting. I once tried to skip straight to dipping, and they fell apart in the chocolate. Learn form my mistakes!
- Actually, I find it works better if you do the chocolate in batches so the balls don’t warm up too much, making everything easier to handle.
- And if you try to melt the chocolate with just a splash of milk—thinking, “How bad could it be?”—it seizes. Trust me. Stick to oil or just plain chips.
What Folks Keep Asking Me
Can I use almond or cashew butter instead?
You absolutely can, though the flavor changes a bit. I personally like almond butter in a pinch, but it’s less classic.
Do these work for gifting?
Oh, for sure! I gave boxes at Christmas last year and people raved. Put wax paper between the layers so they don’t stick, though.
What’s the best way to crush the candy without making a mess?
Honestly? Zip bag and a rolling pin, but I’ve also used the bottom of a mug, or, if you’re blessed with a food processor, go wild. Bonus points if you let the kids do the smashing.
Can you double the recipe?
Yep, and I usually do. The more, the merrier. Just use a bigger bowl or expect some spillage (which is a great excuse to taste more, really).
Got a resource for making homemade Butterfingers?
I haven’t mastered that art yet, but Sally’s Baking Addiction has a solid-looking recipe if you’re feeling ambitious!
Can I skip the chocolate coating?
You can, in theory—I’ve done it once when I was short on time. Still good, but they miss a certain magic.
If you want more no-bake magic, I love checking this list of treats. Or just poke around Instagram—half the ideas I steal come form there, honestly.
Anyway, if you make these, let me know how you dress them up (or down). And if someone actually makes them last a week, I want to hear your secret!
Ingredients
- 1 1/2 cups creamy peanut butter
- 1 cup powdered sugar
- 2 cups crushed Butterfinger bars (about 6 fun-size bars)
- 3 tablespoons unsalted butter, softened
- 2 cups semisweet chocolate chips
- 2 teaspoons coconut oil or shortening
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
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1In a large bowl, mix together the peanut butter, powdered sugar, softened butter, vanilla extract, and salt until smooth and well combined.
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2Stir in the crushed Butterfinger bars until evenly distributed throughout the mixture.
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3Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 20 minutes.
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4Melt the chocolate chips with coconut oil or shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
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5Dip each chilled ball into the melted chocolate, coating completely. Place back onto the parchment-lined baking sheet.
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6Refrigerate the chocolate-coated Butterfinger Balls for at least 10 minutes or until set. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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