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Homemade Butterfinger Balls recipe coated in chocolate and topped with crushed Butterfinger pieces, arranged on a white plate.

Quick and Delicious Butterfinger Balls Recipe: Perfect for Any Occasion

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These no-bake Butterfinger Balls are the ultimate bite-sized treat! Made with creamy peanut butter, crushed Butterfinger candy bars, and a rich chocolate coating, they are easy to make and perfect for parties, holidays, or a simple sweet craving.
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Prep Time 10 minutes
Cook Time 0 minutes
30 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert, easy snacks, No-Bake Recipes
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups Crushed Butterfinger Candy Bars Finely crushed
  • ¾ cup Peanut Butter Creamy preferred
  • 1 cup Powdered Sugar
  • 1 ½ cups Chocolate Chips Semi-sweet or milk chocolate
  • 1 tbsp Coconut Oil Optional, for smooth chocolate

Equipment

  • 1 Mixing Bowl Large enough for dough mixing
  • Fork or Toothpick For dipping in chocolate
  • Parchment Paper To prevent sticking
  • Baking Sheet To place rolled balls

Method
 

  1. Crush the Butterfingers into fine crumbs using a food processor or rolling pin.
  2. Mix the ingredients – In a large bowl, combine crushed Butterfingers, peanut butter, and powdered sugar until smooth.
  3. Roll into balls – Form 1-inch balls and place them on a parchment-lined baking sheet.
  4. Chill – Refrigerate for 20 minutes to firm up.
  5. Melt the chocolate – Microwave chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
  6. Dip each ball in melted chocolate using a fork, then place back on parchment paper.
  7. Decorate & Set – Sprinkle crushed Butterfinger pieces on top and refrigerate for 30 minutes.
  8. Serve & Enjoy – Store in an airtight container in the fridge or freeze for later.

Nutrition

Calories: 210kcal

Notes

  • For a nut-free version, swap peanut butter for sunflower seed butter.
  • Want extra crunch? Use crunchy peanut butter instead of creamy.
  • Storage Tip: Keep in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

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