Here’s a simple recipe for Butterfinger Balls, a fun and delicious treat that tastes just like the classic Butterfinger candy bar!
Ingredients:
- 1 cup of crushed Butterfinger candy bars (about 4-5 bars)
- 1 cup of creamy peanut butter
- 1 ½ cups of powdered sugar
- 1 ½ cups of graham cracker crumbs
- 1 ½ cups of milk chocolate chips (or semi-sweet)
Instructions:
- Prepare the Crust:
- Crush the Butterfinger bars into small pieces. You can place them in a Ziploc bag and crush them with a rolling pin or use a food processor. Set aside.
- Mix the Filling:
- In a large mixing bowl, combine the crushed Butterfinger candy, peanut butter, powdered sugar, and graham cracker crumbs. Mix everything together until it forms a dough-like consistency. It should be sticky but easy to roll into balls.
- Form the Balls:
- Using your hands, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. You should get about 20-25 balls, depending on size.
- Chill the Balls:
- Place the tray in the refrigerator and let the balls chill for about 30 minutes. This helps them firm up and makes them easier to dip in chocolate.
- Dip in Chocolate:
- While the balls are chilling, melt the chocolate. You can do this in a microwave-safe bowl, heating it in 30-second intervals, stirring in between until smooth. Alternatively, melt the chocolate over a double boiler.
- Coat the Balls:
- Once the balls are chilled, dip each one into the melted chocolate, making sure it’s fully coated. Use a fork or spoon to help dip and remove the balls, letting the excess chocolate drip off.
- Set the Balls:
- Place the chocolate-coated balls back onto the parchment paper. Let the chocolate harden by refrigerating them for an additional 20 minutes or so.
- Enjoy:
- Once the chocolate is set, your Butterfinger balls are ready to enjoy! Store them in an airtight container at room temperature or in the fridge for longer freshness.
These are perfect for parties, gift-giving, or just a sweet treat to enjoy!
4o mini
