Butterfinger Balls

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These bite size Butterfinger balls are out of this world delicious. Peanut butter, graham crackers, Butterfinger candy bars, and more formed into balls and dipped in melted chocolate. This kind of dessert is one that will disappear fast at parties and holiday gatherings.

Ingredients

1 cup creamy peanut butter not all natural types
4 tablespoons butter softened (½ stick)
1 teaspoon vanilla extract
1 cup powdered sugar
¾ cup graham cracker crumbs
½ cup crushed butterfinger bars
8 ounces chocolate bark or chocolate chips
Garnish with additional crushed butterfingers holiday sprinkles or coarse salt.

Instructions

In a medium bowl, add the peanut butter and softened butter and beat with an electric mixer on medium speed until mixed together well. (You can also use a stand mixer with the paddle attachment).
Add the vanilla extract and blend until combines.
Slowly add the powdered sugar in batches blending on low speed. Be sure to scrape down the sides occasionally.
Then gently stir in the graham cracker crumbs and crushed butterfingers
Line a large cookie sheet with parchment paper and scoop out 1- 1 ½ tablespoons of dough.
Roll into smooth balls and place them on the baking sheet.
Place the sheet in the freezer for about 30 minutes to chill completely.

Melting the chocolate

After they have chilled, melt the chocolate in a microwave safe bowl at 30 second intervals on 50% power level, stirring in between. Careful not to over heat! I remove it when there are still a few chunks and stir until it’s melted completely.
Dip the balls into the melted chocolate. You can cover them all the way or leave a little of the peanut butter mixture showing.
Sprinkle over additional crushed butterfingers, holiday sprinkles or flakey sea salt.
Allow the chocolate to set completely and enjoy.

Tips

After you dip the balls in the chocolate make sure to let some of the excess drip off so it doesn’t create a puddle on the paper.
Use a food processor to crumble the candy bars. Just pulsing a few times does the trick.
If you temper the chocolate in a double boiler, make sure no water gets into the chocolate or it will seize up and be usable.
Using a toothpick for dipping helps hold the ball and allows you to not fully put the ball in the chocolate. You can use a fork to dip the entire truffle if desired.
Melt the chocolate in the microwave or in a double boiler.
Use a plastic zip closure bag that you cut a small tip off to drizzle extra chocolate over the balls if you do not have a piping bag.

Notes

Store in an airtight container in the refrigerator for up to a week.Use regular peanut butter like Jif or Skippy and not an all-natural peanut butter. It tends to be more oily.Using chocolate bark makes a more smooth finish and doesn’t have to be tempered. You could also use ½ chocolate bark and ½ chocolate chips, or all tempered chocolate chips.Use a double boiler to melt the chocolate over low or medium-low heat if desired.

Nutrition

Fast food recipes