Butterfinger Balls
If you love that unmistakable crispy, peanut-buttery crunch of a Butterfinger candy bar, you are going to fall head over heels for these Butterfinger Balls. They’re sweet, creamy, crunchy, and coated in rich chocolate — basically everything you could want in one bite-sized treat.
Ingredients
- 2 cups powdered sugar
- 3½ cups graham cracker crumbs
- 5 1.9 oz Butterfinger bars, crushed
- 1¼ cups melted butter
- 1½ cups crunchy peanut butter
- 2 10 oz bags Ghirardelli milk chocolate melting wafers
- Garnish:
- 1 Butterfinger bar crushed
Instructions
- In a large bowl, mix together powdered sugar, graham cracker crumbs, crushed Butterfinger bars, melted butter, and peanut butter until fully combined.
- Using a tablespoon or small cookie scoop, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes, or until firm. If needed, chill an additional 10 minutes.
- Melt the chocolate wafers according to package directions until smooth.
- Dip each ball completely into the melted chocolate, allowing excess to drip off.
- Place coated balls back onto the parchment-lined sheet.
- Before the chocolate sets, sprinkle crushed Butterfinger pieces on top.
- Let the chocolate harden completely before serving.
- Enjoy!
