Why You’ll Love Butterfinger Balls Recipe

I enjoy this recipe because it’s quick, easy, and doesn’t require turning on the oven. I like how the texture balances creamy, crunchy, and smooth all in one bite. These are great for holidays, parties, or anytime I want a sweet treat that feels playful and indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ⅛ cups creamy peanut butter smooth, shelf-stable type works best
4 ½ tablespoons unsalted butter softened for easy mixing
1 teaspoon vanilla extract adds warm aroma
1 ⅛ cups powdered sugar for structure and sweetness
⅞ cup graham cracker crumbs provides texture
½ cup plus 2 tablespoons crushed Butterfinger candy extra crunch and flavor boost
9 ounces chocolate bark or chocolate chips melting coating
2 tablespoons extra crushed Butterfinger or sprinkles for garnish

Directions

I start by beating the peanut butter and softened butter together in a mixing bowl until smooth and fully blended. I mix in the vanilla extract until evenly incorporated.

I gradually add the powdered sugar on low speed, scraping down the sides of the bowl as needed, until the mixture is smooth and thick. I fold in the graham cracker crumbs and crushed candy pieces until a firm dough forms.

I line a baking sheet with parchment paper and scoop portions of the dough, about 1 to 1½ tablespoons each. I roll each portion into a smooth ball and place it on the prepared baking sheet.

I transfer the baking sheet to the freezer and chill the balls for about 30 minutes so they firm up completely. While they chill, I melt the chocolate in a microwave-safe bowl using short intervals, stirring between each one until smooth.

I dip each chilled ball into the melted chocolate, coating it fully or partially depending on my preference. Before the chocolate sets, I sprinkle extra crushed candy or sprinkles on top. I let the chocolate harden completely before serving.

Servings and Timing

I usually get about 22 balls from this recipe. It takes around 15 minutes to prepare and about 30 minutes to chill, making the total time roughly 45 minutes.

Variations

I sometimes use dark chocolate for a less sweet finish. When I want extra crunch, I add chopped peanuts to the dough. I also enjoy drizzling white chocolate over the top for a decorative touch.

Storage/Reheating

I store these Butterfinger Balls in an airtight container in the refrigerator for up to 1 week. I don’t reheat them and enjoy them chilled or at room temperature.

FAQs

Can I make these ahead of time?

I often make them a few days in advance since they store well.

Do these need to be refrigerated?

I keep them refrigerated so the chocolate stays firm.

Can I freeze Butterfinger Balls?

I freeze them in a sealed container and thaw briefly before serving.

What kind of peanut butter works best?

I prefer smooth, shelf-stable peanut butter for the best texture.

Can I skip the graham cracker crumbs?

I can, but they help give structure to the dough.

Is dipping required?

I like dipping them, but I can also drizzle chocolate over the top.

How do I keep the chocolate smooth?

I melt it slowly and stir often to avoid overheating.

Can kids help make these?

I think they’re perfect for kids since there’s no baking involved.

Are these very sweet?

I find them rich and sweet, so smaller bites work best.

What occasions are these good for?

I love serving them at holidays, parties, or as homemade gifts.

Conclusion

I keep these Butterfinger Balls in my no-bake dessert rotation because they’re easy, nostalgic, and always a hit. I love how the creamy peanut butter center and crunchy candy pieces come together under a smooth chocolate coating, making every bite feel joyful and indulgent.