Butterfinger Balls
Prep Time: 30 minutes | Chill Time: 50–60 minutes | Total: 1 hour 30 minutes
Category: Dessert, Candy | Servings: 24–30 balls
Made with peanut butter, butter, powdered sugar, and crushed Butterfinger Bits, these sweet bites melt in your mouth.
They’re perfect for holidays, parties, gifts, or anytime you’re craving an easy homemade treat.
With only 5 ingredients in the filling and a smooth chocolate coating, this recipe is deliciously simple!
Ingredients
For the Filling:
- 1⅓ cup creamy peanut butter
- ½ cup salted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (sifted)
- 1½ cups Butterfinger Bits (plus more for topping, optional)
For the Chocolate Coating:
- 3 cups chocolate melting wafers (Ghirardelli, Merckens, or similar)
How To Make Butterfinger Balls
- Make the filling:
Add peanut butter, softened butter, and vanilla extract to a stand mixer (or large mixing bowl).
Beat for about 30 seconds until creamy and well combined. - Add powdered sugar:
Sift powdered sugar into the bowl to avoid lumps.
Mix until a smooth, thick dough forms. - Stir in Butterfinger Bits:
Add the crushed Butterfinger Bits and mix until evenly incorporated. - Chill the mixture:
Cover the bowl and place in the refrigerator for 30 minutes.
This firms the mixture for easy rolling. - Form the balls:
Line a baking sheet with parchment paper.
Use a medium cookie scoop to portion the dough, then roll into smooth balls.
Place each ball onto the baking sheet. - Freeze:
Put the baking sheet in the freezer for 20–30 minutes.
Do not freeze longer than 30 minutes or condensation may form. - Melt the chocolate:
Just before removing the balls from the freezer, melt the chocolate wafers.
Microwave in a wide glass or small bowl in 30-second intervals, stirring between each, until fully melted and smooth. - Dip the balls:
Using a fork or candy dipping tool, dip each ball into the warm chocolate and lift gently to drip off excess.
Place back on parchment paper. - Add toppings (optional):
While chocolate is still wet, sprinkle the tops with extra Butterfinger Bits for crunch and decoration. - Let them set:
Allow the chocolate to harden completely at room temperature or refrigerate for 10–15 minutes.
Notes & Helpful Tips
- Store in an airtight container in the refrigerator for up to 7 days.
- Freeze in a freezer bag for up to 3 months.
- Jif creamy peanut butter (or similar processed PB) works best.
Natural peanut butter is not recommended. - If using chocolate chips instead of wafers, add
½ teaspoon of coconut oil per cup of chocolate for smooth dipping. - You need extra chocolate for dipping depth — leftovers are normal.
- Do not let rolled balls sit out too long before dipping or chocolate may not stick well.