Butterfinger Balls Recipe
These Butterfinger Balls are a blissful combination of crunchy peanut butter, graham cracker crumbs, and crushed Butterfinger bars, all enveloped in a smooth shell of melted chocolate.
Each bite offers the perfect harmony of sweet, salty, and nutty flavors with a melt-in-your-mouth texture that’s impossible to resist.
Perfect for holiday platters, dessert tables, or anytime indulgence, these bite-sized treats require no baking yet deliver a decadent, bakery-worthy taste. Their creamy interior and crisp chocolate coating make them a nostalgic favorite that both kids and adults can’t stop reaching for.
Why People Will Love Butterfinger Balls Recipe:
A nostalgic flavor with modern indulgence — the classic taste of Butterfinger candy bars meets the creamy richness of peanut butter and smooth chocolate, creating a dessert that evokes childhood joy in every bite.
Perfect balance of textures — the crisp chocolate shell gives way to a melt-in-your-mouth, peanut-buttery interior filled with tiny, crunchy bits of Butterfinger for a deeply satisfying contrast.
Simple yet sophisticated — despite requiring no baking, these treats look elegant and taste like something straight from a gourmet confectionery shop.
Crowd-pleasing and versatile — ideal for holidays, parties, or everyday snacking; they fit beautifully on dessert platters or gift boxes and appeal to both kids and adults alike.
Make-ahead friendly — they store well in the refrigerator or freezer, allowing you to prepare them in advance for effortless entertaining or late-night cravings.
An effortless way to impress — minimal ingredients, simple steps, and a luxurious final result make this recipe one of those rare gems that feels both easy and extraordinary.
Key Ingredients:
Butterfinger Bars – The heart of this recipe. Their signature crisp, flaky peanut butter core coated in chocolate adds both crunch and nostalgic sweetness, transforming each bite into a candy-lover’s dream.
Crunchy Peanut Butter – Adds richness, saltiness, and body to the filling, balancing the sweetness of the candy while giving that irresistible nutty depth.
Graham Cracker Crumbs – Provide structure and a subtle honeyed flavor, binding the mixture while keeping it light and slightly crisp.
Powdered Sugar – Brings smooth sweetness and helps create the perfect no-bake dough texture—soft, pliable, and easy to shape into creamy truffle-like centers.
Melted Butter – Infuses the mixture with velvety moisture and richness, enhancing flavor and helping the ingredients meld together seamlessly.
Chocolate Almond Bark (or Candy Coating) – Creates a glossy, snappy shell around each ball. Its smooth finish seals in the creamy filling and gives that satisfying “crack” when you take a bite.
Love and Patience – The quiet, unlisted ingredient that turns a handful of pantry staples into something truly special — a treat that comforts, delights, and lingers on the palate and in memory.
Expert Tips:
Crush with Intention, Not Force
Don’t pulverize your Butterfinger bars into dust — aim for a mix of fine crumbs and tiny shards. Those uneven textures create the signature crunch that contrasts beautifully with the creamy peanut butter filling.
Chill for Structure, Not Just Convenience
The refrigeration step isn’t optional — it allows the butter and peanut butter to firm up, giving each ball the perfect consistency for dipping. Without this step, the centers may soften too quickly and lose their shape in warm chocolate.
Melt Chocolate Gently, Like Tempering
Use low, steady heat (either a double boiler or 50% power in short microwave bursts). Stir constantly. Overheating will dull the chocolate and make it grainy — treat it like silk, and it will reward you with a glossy, crisp shell.
Dip with Precision, Lift with Grace
Use a fork or dipping tool to coat each ball smoothly, tapping lightly against the bowl to remove excess chocolate. This gives an even, professional finish and prevents thick, uneven clumps.
Temperature Is Flavor
These treats taste best slightly chilled — the chocolate firm, the center creamy, and the Butterfinger bits offering that delicate snap. Too cold, and the texture hardens; too warm, and the coating loses its crisp contrast.
Store Smartly
Keep them in an airtight container, layered with parchment paper to prevent sticking. Refrigerate for up to a week, or freeze for longer — they thaw beautifully and keep their flavor intact.
Think Like a Chocolatier
For an elegant twist, drizzle contrasting chocolate (white or dark) over the tops, or sprinkle crushed Butterfinger crumbs before the coating sets. A touch of sea salt also elevates the sweetness into something nuanced and refined.
Butterfinger Balls Recipe
Ingredients:
5 (1.9 ounces) Butterfinger bars, crushed
1 (16 ounces) box of powdered sugar
2½ c. graham cracker crumbs
1 (24-ounce) package of chocolate almond bark or chocolate candy coating
1¼ c. butter, melted
1½ c. crunchy peanut butter
Instructions:
Combine powdered sugar, graham cracker crumbs, Butterfinger pieces, melted butter, and peanut butter in a large mixing dish.
Refrigerate for 30 minutes after shaping into 1-inch balls.
Melt chocolate almond bark as directed on the package.
Remove the balls from the refrigerator and coat them in the chocolate almond bark.
Lay the dipped balls on a sheet of parchment or wax paper and let them set.
Important Notes When Making Butterfinger Balls
The Texture Balance Is Everything
The magic of this recipe lies in the contrast — a smooth, creamy peanut butter base meeting the crisp, toffee-like crunch of Butterfinger bits. Don’t overmix after adding the crushed candy bars; a few visible pieces make every bite more dynamic.
Butter Temperature Matters
Melted butter should be warm, not hot. If it’s too hot when added to the sugar mixture, it will melt the peanut butter unevenly and affect the final structure, making the centers greasy or too soft.
Choose the Right Peanut Butter
Crunchy peanut butter enhances texture and helps the mixture hold its shape. Avoid natural or oily peanut butters — they separate easily and can make the dough unstable when chilled.
Quality Chocolate Defines the Finish
The chocolate coating is more than a shell — it’s a flavor statement. Almond bark offers convenience and a smooth finish, but if you want deeper chocolate flavor, use real couverture or semi-sweet baking chocolate tempered properly.
Don’t Skip the Chill Time
The refrigeration step allows fats (butter and peanut butter) to solidify and the sugar to hydrate. This prevents crumbling and ensures the centers stay intact during dipping. Rushing this step often results in misshapen or cracked balls.
Work in Small Batches for Dipping
Keep half the batch refrigerated while you’re dipping the other half. The mixture softens quickly at room temperature, making it harder to coat evenly in chocolate.
Cooling on Parchment Is Non-Negotiable
Always place freshly coated balls on parchment or wax paper — not directly on a plate or rack. This keeps the chocolate surface smooth and prevents sticking or tearing when cooled.
Timing the Set
Allow the chocolate to firm up naturally at room temperature before refrigerating. Rapid cooling in the fridge can sometimes cause condensation, dulling the finish or causing slight bloom (white streaks on chocolate).
Storage and Serving Insight
These confections taste best served slightly chilled — firm yet creamy, with that perfect Butterfinger crunch. Store in airtight containers for freshness, and avoid stacking without parchment layers.
Nutrition Information:
Serving Size: 1 Serving
Calories: 183 | Sugar: 8.8 g | Sodium: 37.3 mg | Fat: 13.6 g | Carbohydrates: 13.6 g | Protein: 3.2 g | Cholesterol: 16.9 mg
Frequently Asked Questions:
Can I use different types of candy bars instead of Butterfinger?
Yes, you can experiment with other candy bars if you prefer. The recipe’s texture and flavor will change, but it could lead to some delicious variations.
Can I use natural peanut butter instead of crunchy peanut butter?
Using natural peanut butter might affect the texture of the balls since it has a different consistency than regular crunchy peanut butter.
The result might be softer, but you can give it a try.
How long can I store Butterfinger Balls?
You can store these balls in an airtight container in the refrigerator for up to two weeks.
For longer storage, you can freeze them for up to two to three months.
Can I use chocolate chips instead of chocolate almond bark?
Yes, you can use chocolate chips for coating, but chocolate almond bark or candy coating is preferred because it sets better and has a smoother texture when melted.
Can I make these without using graham cracker crumbs?
Graham cracker crumbs provide structure and flavor to the balls.
You can experiment with other types of cookie crumbs, but it might alter the final texture and taste.
Can I substitute the graham cracker crumbs with something else?
If you’d like to experiment, you can try using crushed cookies or other similar crumbs as a replacement for graham cracker crumbs.
Keep in mind that it might alter the taste and texture of the balls.
How do I crush the Butterfinger bars effectively?
You can crush the Butterfinger bars by placing them in a plastic bag and gently pounding them with a rolling pin or the back of a spoon.
Alternatively, you can chop them with a knife.
Can I use a different type of chocolate for coating?
Yes, you can use chocolate chips or other types of chocolate for coating.
Just make sure to follow the melting instructions on the package and consider tempering the chocolate for a smoother finish.
How do I prevent the chocolate from cracking as it sets?
To prevent the chocolate coating from cracking, make sure the balls are thoroughly chilled before dipping them in the melted chocolate.
Additionally, let the coated balls set at room temperature or in the refrigerator, avoiding sudden temperature changes.