Butterfinger Balls

Butterfinger Balls are a rich, no-bake treat made with creamy peanut butter, crushed Butterfinger candy bars, and a smooth chocolate coating. These bite-sized sweets are perfect for holidays, parties, or anytime I crave something indulgent and easy to make with just a few ingredients.

Why You’ll Love This Recipe

I love how simple and satisfying these Butterfinger Balls are. They take all the best parts of a Butterfinger—crunchy, peanut-buttery sweetness—and wrap them in smooth chocolate. I don’t need to turn on the oven, and they come together quickly, which makes them ideal for last-minute desserts or edible gifts. Plus, they freeze beautifully, so I always have a batch on hand for sweet cravings.

ingredients

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

• Creamy peanut butter

• Powdered sugar

• Butter, softened

• Crushed Butterfinger candy bars

• Chocolate chips or melting chocolate

• Coconut oil or shortening (optional, for smoother melting)

directions

1. I start by beating together the softened butter and peanut butter until smooth.

2. I gradually add powdered sugar until a thick, workable dough forms.

3. I stir in the crushed Butterfinger pieces until evenly mixed.

4. I roll the mixture into small balls, about 1 inch in size, and place them on a parchment-lined baking sheet.

5. I chill the balls in the refrigerator or freezer for about 30 minutes to firm them up.

6. While they chill, I melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. If I want a thinner coating, I mix in a bit of coconut oil.

7. I dip each chilled ball into the melted chocolate using a fork or toothpick, letting the excess drip off, and place them back on the baking sheet.

8. Once all are coated, I chill them again until the chocolate is set.

Servings and timing

This recipe makes about 24–30 Butterfinger Balls. It takes around 15 minutes to prepare and an additional 30 minutes to chill and set, so they’re ready in under an hour.

Variations

I sometimes roll the finished balls in crushed Butterfinger or drizzle them with white chocolate for extra flair. For a salty-sweet combo, I sprinkle a little flaky sea salt on top before the chocolate hardens. When I want a richer flavor, I use dark chocolate instead of milk chocolate for coating.

storage/reheating

I store these in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. They’re best enjoyed cold or at room temperature. There’s no reheating required, just a few minutes of thawing if frozen.

FAQs

Can I use natural peanut butter?

I usually stick to regular creamy peanut butter because it gives a firmer texture, but if I use natural, I make sure it’s well-stirred and not too oily.

What’s the best way to crush Butterfingers?

I place the candy bars in a zip-top bag and crush them with a rolling pin or use a food processor for finer crumbs.

Can I make these in advance?

Yes, I often make them a day or two ahead and store them in the fridge or freezer until I’m ready to serve.

Can I use almond butter instead of peanut butter?

Yes, almond butter works too, but it gives a slightly different flavor. I just make sure it’s thick and not too runny.

How do I keep the chocolate coating smooth?

I sometimes add a small spoonful of coconut oil or shortening while melting the chocolate to help it coat more evenly and set with a shine.

Conclusion

Butterfinger Balls are one of those desserts I keep in my recipe box for good reason. They’re easy to make, incredibly tasty, and always a hit whether I bring them to a party or keep them tucked away in the freezer for myself. They deliver that perfect combo of peanut butter and chocolate with a nostalgic candy crunch in every bite.