Butterfinger Balls

1 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 1/2 cups crushed Butterfinger candy bars
1 package (12 oz) semi-sweet chocolate chips
2 tablespoons shortening (optional, for smoother chocolate)
Prepare mixture: In a large bowl, mix together peanut butter, softened butter, powdered sugar, and vanilla extract until well combined.
Add Butterfinger pieces: Fold in 2 cups of the crushed Butterfinger candy bars.
Form balls: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes.
Melt chocolate: In a microwave-safe bowl, melt the chocolate chips and shortening (if using) in 30-second intervals, stirring between each, until smooth.
Coat balls: Dip each peanut butter ball into the melted chocolate, allowing any excess to drip off. Place back on the parchment-lined baking sheet.
Garnish: Sprinkle the remaining crushed Butterfinger pieces on top of the chocolate-coated balls before the chocolate sets.
Chill: Refrigerate the balls until the chocolate is set, about 15 minutes.
Store Butterfinger balls in an airtight container in the refrigerator for up to a week.
These make great treats for parties or holiday gifts.
Prep Time: 20 mins | Cooking Time: 0 mins | Total Time: 50 mins (including chilling) | Kcal: 120 per ball | Servings: 24 balls

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