Butterfinger Balls are the ultimate no-bake treat, perfect for the holidays or anytime I want something sweet and satisfying. These bite-sized desserts blend the crispy, peanut-buttery crunch of Butterfinger candy bars with creamy peanut butter and a rich chocolate coating. They’re simple, quick to make, and totally irresistible.
Why You’ll Love This Recipe
I love how easy it is to whip up a batch of Butterfinger Balls—no baking required, and they only take a few ingredients. The combination of crunchy candy and smooth peanut butter is addictive, and dipping them in chocolate takes the flavor to the next level. These are great for parties, cookie swaps, or just keeping in the fridge for a quick treat.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Butterfinger candy bars (crushed)
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Creamy peanut butter
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Unsalted butter
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Powdered sugar
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Vanilla extract
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Chocolate melting wafers or chocolate chips
Directions
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I start by crushing the Butterfinger bars until they’re finely crumbled.
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In a large bowl, I mix together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth.
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Then I fold in the crushed Butterfinger pieces.
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I roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
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I freeze the balls for about 30 minutes so they firm up.
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While they chill, I melt the chocolate wafers until smooth.
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I dip each ball into the melted chocolate using a fork or toothpick, then let any excess drip off.
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I set the dipped balls back on the parchment paper and let them harden.
Servings and timing
This recipe makes about 30 Butterfinger Balls.
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes
Variations
I sometimes switch things up by using dark chocolate instead of milk chocolate for a richer taste. For extra crunch, I mix in crushed graham crackers or chopped nuts. During holidays, I like to drizzle white chocolate over the top or decorate them with festive sprinkles.
Storage/reheating
I store Butterfinger Balls in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 2 months—perfect for making ahead. I let them sit at room temperature for about 10 minutes before serving if they’ve been chilled or frozen. No reheating is necessary.
FAQs
What kind of peanut butter should I use?
I use creamy peanut butter for the smoothest texture, but chunky peanut butter can add an extra crunch if I want a bit more bite.
Can I use other candy bars instead of Butterfingers?
Yes, I’ve tried using other crunchy candy bars like Heath or Crunch bars for a different twist, but Butterfinger is the classic choice for this recipe.
How do I crush the Butterfingers?
I usually place them in a sealed plastic bag and crush them with a rolling pin or use a food processor for a finer texture.
Can I make these in advance?
Absolutely. I often make them a few days ahead and keep them chilled until I’m ready to serve or gift them.
What’s the best chocolate for dipping?
I prefer chocolate melting wafers because they melt smoothly and harden evenly, but high-quality chocolate chips also work well with a bit of coconut oil added for easier dipping.
Conclusion
Butterfinger Balls are one of my favorite no-bake desserts—they’re quick, easy, and packed with flavor. Whether I’m preparing for a holiday gathering or just treating myself, these chocolate-coated bites always hit the spot. Give them a try and keep a stash ready in the fridge for whenever a sweet craving strikes.
Butterfinger Balls
- Prep Time: 15 minutes
- Chill Time:: 30 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 45 minutes
- Yield: About 30 balls
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Description
These no-bake Butterfinger Balls are the ultimate easy dessert! Made with crushed Butterfinger candy bars, creamy peanut butter, and a rich chocolate coating, they’re the perfect sweet treat for holidays, parties, or anytime cravings hit. Quick to prepare and always a hit, Butterfinger Balls are a crowd-pleasing favorite.
Ingredients
- Butterfinger candy bars (crushed)
- Creamy peanut butter
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Chocolate melting wafers or chocolate chips
Instructions
- Crush Butterfinger bars until finely crumbled.
- In a large bowl, mix peanut butter, softened butter, powdered sugar, and vanilla until smooth.
- Fold in the crushed Butterfinger pieces.
- Roll mixture into small balls and place on a parchment-lined baking sheet.
- Freeze for 30 minutes until firm.
- Melt chocolate wafers or chips until smooth.
- Dip each ball into melted chocolate, allowing excess to drip off.
- Place dipped balls back on parchment paper to harden.
Notes
- Use dark chocolate for a richer flavor variation.
- Add crushed graham crackers or nuts for extra crunch.
- Decorate with festive sprinkles or drizzle with white chocolate for holidays.
- Store in the fridge up to 2 weeks or freeze up to 2 months.
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