Description
These Butterfinger Balls combine creamy peanut butter, crushed Butterfinger bars, and graham cracker crumbs, all coated in melted chocolate for a crunchy, sweet treat perfect for any occasion. With a smooth, rich texture and a delightful crunch, they are easy to make and ideal for festive gatherings or everyday indulgence.
Ingredients
Scale
Base Mixture
- 4 tablespoons softened butter (½ stick)
- 1 teaspoon vanilla extract
- 1 cup peanut butter (avoid all-natural varieties)
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup crushed Butterfinger bars
Chocolate Coating
- 8 ounces chocolate bark or chocolate chips
Optional Garnishes
- Additional crushed Butterfinger bars
- Festive sprinkles
- Coarse sea salt
Instructions
- Prepare the Dough: In a mixing bowl, combine the peanut butter and softened butter. Use an electric or stand mixer set to medium speed and blend until the mixture is creamy and uniform.
- Add Aromatic Notes: Incorporate the vanilla extract and blend thoroughly to infuse flavor evenly.
- Sweeten the Deal: Gradually add the powdered sugar in increments, blending at low speed. Be sure to scrape down the sides of the bowl to ensure even mixing and a smooth dough.
- Crunch Time: Gently fold in the graham cracker crumbs and crushed Butterfinger bars until just combined to maintain the texture.
- Shape ’em Up: Line a large cookie sheet with parchment paper. Scoop out approximately 1 to 1½ tablespoons of the dough, roll into neat balls, and place them evenly spaced on the cookie sheet.
- Chilling Phase: Freeze the dough balls on the sheet for about 30 minutes until they are completely firm and ready for coating.
- Melting the Chocolate: Once the dough balls are chilled, melt the chocolate in a microwave-safe bowl using 30-second intervals at 50% power, stirring between each interval. Avoid overheating; some lumps are okay as they will melt while stirring.
- Coat and Decorate: Submerge each chilled dough ball into the melted chocolate, coating fully or partially, as preferred. Then add your choice of garnishes such as crushed Butterfinger bars, sprinkles, or flaky sea salt for a festive touch.
- The Grand Finale: Allow the chocolate to solidify completely at room temperature or in the refrigerator before serving or storing.
Notes
- Store these delights in an airtight container and refrigerate for up to a week.
- Stick to conventional peanut butter brands like Jif or Skippy, as all-natural varieties can be too oily and affect texture.
- For smoother texture, chocolate bark is recommended. You can also use a combination of bark and chocolate chips or tempered chocolate chips.
- If preferred, melt chocolate using a double boiler over low or medium-low heat for better control and to avoid scorching.
Nutrition
- Serving Size: 1 ball
- Calories: 160
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
