Butterfinger Peanut Butter Balls
These Butterfinger Peanut Butter Balls are made with creamy peanut butter, crushed graham crackers, Butterfinger candy pieces, and a smooth chocolate almond bark coating. It’s an easy no-bake chocolate peanut butter candies that make a great make-ahead dessert for parties.
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It is perfect for Christmas cookie trays, holiday parties, and family gatherings. They also make a fun homemade gift for friends, neighbors, and family during the holiday season.
And for more no-bake dessert recipes, the recipes below are worth trying:
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- ¾ cup crushed graham crackers
- ½ cup crushed Butterfinger candy, plus extra for topping (optional)
- 12 ounces chocolate almond bark
How to Make Butterfinger Peanut Butter Balls
Step 1: In a large mixing bowl, combine the creamy peanut butter, softened butter, vanilla extract, powdered sugar, crushed graham crackers, and crushed Butterfinger candy. Mix everything until well combined.
Step 2: Line a baking sheet with parchment paper. Scoop the mixture and roll it into approximately 1-inch balls. Place each ball onto the prepared baking sheet.
Step 3: Transfer the baking sheet to the freezer and chill the peanut butter balls for 30 minutes. This helps them firm up and makes dipping them in chocolate much easier.
Step 4: Add the chocolate almond bark to a microwave-safe bowl. Heat in 30-second increments, stirring well between each interval, until completely melted and smooth.
Step 5: Use a fork or dipping tool to dip each chilled peanut butter ball into the melted chocolate. Let the excess chocolate drip off before placing the ball back onto the parchment-lined baking sheet.
While the chocolate is still wet, sprinkle the tops with extra crushed Butterfinger candy, if desired.
Step 6: Allow the chocolate coating to set for about 1 hour before serving. Enjoy your homemade Butterfinger Peanut Butter Balls!
Important Recipe Notes
- Make sure your butter is softened to room temperature so it mixes easily with the peanut butter and other filling ingredients.
- Crush the graham crackers finely: Smaller crumbs help hold the peanut butter mixture together and make the balls easier to roll.
- If the mixture feels too sticky to roll, add a little more powdered sugar or graham cracker crumbs until it holds its shape.
- Freeze before dipping: Do not skip the 30-minute freezing time. Chilling helps the peanut butter balls stay firm and prevents them from falling apart in the melted chocolate.
- Heat in 30-second intervals, stirring between each one. Avoid overheating, as this can make the chocolate coating thick and difficult to work with.
- Keep the remaining peanut butter balls in the freezer while dipping a few at a time to help them stay firm.
- Sprinkle extra crushed Butterfinger candy over the chocolate while it is still wet so the crumbs stick properly.
- Let the chocolate coating fully set for about 1 hour before serving or storing.
- Store the finished Butterfinger Peanut Butter Balls in an airtight container in the refrigerator for up to 1 week. You can also freeze them for longer storage.
Butterfinger Peanut Butter Balls
Ingredients
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter softened
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- ¾ cup crushed graham crackers
- ½ cup crushed Butterfinger candy plus extra for topping (optional)
- 12 ounces chocolate almond bark
Instructions
- In a large mixing bowl, combine the creamy peanut butter, softened butter, vanilla extract, powdered sugar, crushed graham crackers, and crushed Butterfinger candy. Mix everything until well combined.
- Line a baking sheet with parchment paper. Scoop the mixture and roll it into approximately 1-inch balls. Place each ball onto the prepared baking sheet.
- Transfer the baking sheet to the freezer and chill the peanut butter balls for 30 minutes. This helps them firm up and makes dipping them in chocolate much easier.
- Add the chocolate almond bark to a microwave-safe bowl. Heat in 30-second increments, stirring well between each interval, until completely melted and smooth.
- Use a fork or dipping tool to dip each chilled peanut butter ball into the melted chocolate. Let the excess chocolate drip off before placing the ball back onto the parchment-lined baking sheet.While the chocolate is still wet, sprinkle the tops with extra crushed Butterfinger candy, if desired.
- Allow the chocolate coating to set for about 1 hour before serving. Enjoy your homemade Butterfinger Peanut Butter Balls!
