Description

Craving something sweet, crunchy, chocolatey, and ridiculously easy to make? Butterfinger Balls are about to become your new favorite. These no-bake delights blend peanut butter, graham cracker crumbs, and crushed Butterfingers into the perfect dessert bite. Whether you're prepping for a party, planning a treat box, or just need a sugar fix, these beauties deliver every time. They’re so simple to make, even your non-baking friends will want in.

Ingredients

Scale

4 tablespoons unsalted butter (softened)
1 teaspoon vanilla extract
1 cup peanut butter (preferably Jif or Skippy)
1 cup powdered sugar
¾ cup graham cracker crumbs
½ cup crushed Butterfinger bars
8 oz chocolate bark or chocolate chips (for dipping)
Optional toppings: crushed candy, sprinkles, flaky salt

Instructions

Step 1: Blend the Base

Combine peanut butter and softened butter in a mixing bowl. Beat with your mixer until smooth.

Step 2: Add Flavor and Structure

Mix in vanilla extract, then gradually add powdered sugar. Stir until fully incorporated.

Step 3: Fold in Crunchy Bits

Add graham cracker crumbs and crushed Butterfinger. Stir with a spatula or wooden spoon until evenly mixed.

Step 4: Roll and Chill

Scoop out dough (about 1 to 1½ tablespoons each) and roll into balls. Place on a parchment-lined baking sheet. Freeze for 30 minutes.

Step 5: Melt the Chocolate

In a microwave-safe bowl, melt the chocolate bark or chips at 50% power in 30-second intervals, stirring in between.

Step 6: Dip and Decorate

Dip each ball into the melted chocolate, then let excess drip off. Place on a clean tray and sprinkle with toppings if desired.

Step 7: Let Set

Let the chocolate harden at room temperature or speed up the process in the fridge

Notes

Chocolate Coating Options: Chocolate bark melts smoothly and sets quickly. You can also use semi-sweet or dark chocolate chips mixed with a teaspoon of coconut oil for easy coating.
Storage Tips: Store the finished balls in an airtight container with parchment paper between layers to prevent sticking. They’ll last in the fridge for up to 3 weeks or in the freezer for 3–4 months.

Prep Time: 15min
Cook Time: 0min
Category: Dessert,snake
Method: No bake
Cuisine: American

Nutrition

Serving Size: 1 ball
Calories: 145kcal
Sugar: 11g
Sodium: 80mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg