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Butterfinger Balls

Butterfinger balls are no-bake peanut butter treats with a finely crushed candy center and a smooth chocolate coating. Chill the centers until firm, dip them in melted wafers, then refrigerate until set.
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Prep Time 20 minutes
Cook Time 2 minutes
chilling 1 hour 5 minutes
Total Time 1 hour 27 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the centers
  • 0.5 cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 cups Butterfinger candy bars finely crushed
For the coating
  • 1 package (12 oz) chocolate melting wafers

Equipment

  • 1 baking sheet
  • 1 microwave

Method
 

Make the centers
  1. Beat the softened butter and peanut butter in a large bowl until smooth.
  2. Mix in the powdered sugar until combined.
  3. Fold in the crushed Butterfinger.
  4. Cover the bowl and refrigerate for 20 minutes so the mixture firms up.
  5. Roll the mixture into 1-inch balls.
  6. Arrange the balls on a parchment-lined baking sheet and refrigerate for 30 minutes.
Coat the balls
  1. Melt the chocolate wafers in a microwave-safe bowl at 50% power in 30-second bursts, stirring after each, until smooth, about 1 to 2 minutes total.
  2. Dip each chilled ball in the melted chocolate.
  3. Let the excess drip back into the bowl.
  4. Return the balls to the baking sheet.
  5. Refrigerate until the coating is set, about 15 minutes.

Notes

For neat, evenly coated balls, keep the centers chilled while dipping and work in small batches. Store in an airtight container in the refrigerator for up to 1 week; freezer: yes, for up to 2 months. For a dairy-free variation, use dairy-free butter and chocolate wafers and verify the candy bars are dairy-free.