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No-Bake Butterfinger Balls: Easy and Irresistible Treats

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A sweet, crunchy treat combining Butterfinger candy and chocolate.

Ingredients

Scale
  • 2 cupscrushed Butterfinger candy bars
  • 1 cupcrushed graham crackers
  • 1 cupcreamy peanut butter
  • 1 cuppowdered sugar
  • 1 cupsemi-sweet chocolate chips
  • 1 teaspooncoconut oil
  • Optional Substitutions:
  • Replace graham crackers with crushed digestive biscuits for a different texture.
  • Use almond or sunflower butter for a nut-free alternative.
  • Swap semi-sweet chocolate chips with milk or dark chocolate according to your preference.

Instructions

  1. In a large bowl, begin by mixing together the crushed Butterfinger candy bars, crushed graham crackers, creamy peanut butter, and powdered sugar. Use a sturdy spatula or wooden spoon to combine the ingredients until you achieve a smooth, cohesive mixture. This will be the foundation for the delightful balls.
  2. Once your mixture is well combined, it’s time to shape your treats. Using a teaspoon or a small scoop, take a portion of the mixture and roll it firmly in your hands to form bite-sized balls. As you shape, be mindful that the consistency should hold well without crumbling. Place each ball onto a parchment-lined baking sheet for easy transfer to the freezer.
  3. To make coating easier and achieve the desired firmness, place the rolled balls in the freezer for about 30 minutes. This step is crucial as it helps the mixture set nicely, ensuring your treats maintain their shape when fully coated.
  4. While the balls are chilling, prepare the chocolate coating. In a microwave-safe bowl, combine the semi-sweet chocolate chips with the coconut oil. Microwave them in increments of 20 seconds, stirring in between, until the chocolate is fully melted and smooth. This method ensures that the chocolate doesn’t burn while heating.
  5. Once your balls have set in the freezer, remove them and dip each one into the melted chocolate. Use a fork or skewer to immerse them fully, allowing any excess chocolate to drip off back into the bowl. Make sure they are evenly coated for a beautiful finish!
  6. Place the chocolate-coated balls back on the parchment-lined baking sheet. Now, let them sit at room temperature or pop them back into the refrigerator for about 15 minutes until the chocolate has set and hardened up nicely. This brief cooling period ensures a perfect bite when you’re ready to indulge!

Notes

Make sure the balls are shaped firmly to prevent them from falling apart during coating.

Nutrition

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