Butterfinger Balls – Don’t LOSE this Recipe
Ingredients:
2 cups crushed Butterfinger candy bars
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 cups semi-sweet chocolate chips
1 tbsp vegetable oil or coconut oil (for melting chocolate)
Directions:
In a large bowl, mix crushed Butterfinger candy bars, peanut butter, softened butter, and powdered sugar until a smooth, cohesive dough forms.
Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
In a microwave-safe bowl, melt the chocolate chips and oil in 30-second intervals, stirring between each, until smooth and glossy.
Using a fork or dipping tool, dip each chilled ball into the melted chocolate, coating completely. Allow excess chocolate to drip off, then place the coated ball back on the parchment-lined sheet.
Let the chocolate set at room temperature or refrigerate until firm. Serve chilled or at room temperature.
Prep Time: 20 minutes | Chilling Time: 30 minutes | Total Time: 50 minutes
Kcal: 180 kcal (per ball) | Servings: 24 balls
Tips:
Garnish with crushed Butterfinger pieces or a drizzle of melted peanut butter for extra flair.
Store in an airtight container in the refrigerator for up to 1 week