Butterfinger Balls (No-Bake Candy Bites)

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Butterfinger Balls (No-Bake Candy Bites)

Yield: 20 balls
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: About 45 minutes
Course: Dessert
Cuisine: American

These no-bake Butterfinger Balls combine creamy peanut butter, crunchy graham cracker crumbs, and crushed Butterfinger candy, all coated in smooth chocolate. They’re easy to make, freezer-friendly, and perfect for parties or gifting.

🧾 Ingredients

For the filling:

  • 4 tablespoons (56 g) unsalted butter, softened

  • 1 cup (240 g) creamy peanut butter (use regular creamy peanut butter, not natural)

  • 1 teaspoon vanilla extract

  • 1 cup (120 g) powdered (confectioners’) sugar, sifted

  • ¾ cup (75 g) graham cracker crumbs (about 6 full crackers, crushed)

  • ½ cup (about 50 g) Butterfinger bars, crushed (2–3 regular bars)

For coating:

  • 8 ounces (225 g) chocolate chips, melting wafers, or chocolate bark

Optional toppings:

  • Extra crushed Butterfinger

  • Sprinkles

  • Pinch of coarse sea salt

👩‍🍳 Instructions

1️⃣ Mix the base

In a medium bowl, beat together:

  • Softened butter

  • Peanut butter

Mix until smooth and fully blended.

2️⃣ Add sugar and vanilla

  • Stir in vanilla extract.

  • Gradually add powdered sugar (in 2–3 parts), mixing well after each addition.
    You should get a soft, moldable dough that holds together.

3️⃣ Add crumbs and candy

  • Fold in graham cracker crumbs.

  • Gently mix in crushed Butterfinger pieces.
    (Reserve 1 tablespoon of candy for topping, if desired.)

4️⃣ Shape the balls

  • Scoop about 1 to 1½ tablespoons of mixture.

  • Roll into smooth balls using your palms.

  • Place on a parchment-lined tray.

5️⃣ Chill

Refrigerate or freeze for 30 minutes until firm.
(Cold balls are much easier to dip in chocolate.)

6️⃣ Melt the chocolate

Melt chocolate:

  • In the microwave: 20–30 second bursts, stirring each time
    OR

  • Over a double boiler until smooth

7️⃣ Dip the balls

  • Dip each chilled ball into melted chocolate using a fork.

  • Tap gently to remove excess chocolate.

  • Place back on parchment paper.

Optional: sprinkle crushed Butterfinger, sprinkles, or sea salt on top before chocolate sets.

8️⃣ Set the coating

Chill for 10–20 minutes until chocolate hardens.

🧠 Troubleshooting

Too sticky?
➜ Add 1–2 tablespoons powdered sugar or graham crumbs.

Too dry?
➜ Add 1 teaspoon peanut butter or softened butter.

Chocolate too thick?
➜ Stir in 1 teaspoon vegetable oil or coconut oil.

Candy lost crunch?
➜ Do not over-crush Butterfinger; leave some small chunks.

❄️ Storage

Refrigerator:
Store in airtight container for up to 7 days

Freezer:
Freeze up to 5–6 months
Thaw overnight in fridge before serving.

💡 Expert Tips

✔ Use cookie scoop for equal sizes
✔ Let balls sit 5 minutes before dipping to prevent cracking
✔ For extra crunch, press candy on top after dipping
✔ Add espresso powder to chocolate for mocha flavor
✔ For nut-free: use sunflower seed butter and nut-free candy

🧮 Nutrition (Approximate per ball)

  • Calories: ~140

  • Fat: 9–10 g

  • Carbohydrates: 12–14 g

  • Protein: 3–4 g

📌 Important Note

Use regular creamy peanut butter.
Natural peanut butter can make the mixture too oily and soft.

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