Description
Crunchy, peanut buttery balls dipped in chocolate—ready in minutes, no baking needed!
Ingredients
Scale
- 3 Butterfinger bars (about 6 oz total)
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 12 oz chocolate (milk, dark, or white)
- Optional: Pinch of salt or extra crushed Butterfinger for topping
Instructions
- Crush the Candy: Put the Butterfinger bars in a zip-top bag and smash them with a rolling pin until they’re fine crumbs. You can also use a food processor if you have one.
- Mix the Base: In a big bowl, stir the crushed Butterfinger crumbs, peanut butter, and powdered sugar together. Keep mixing until it feels like dough and sticks together when you press it.
- Roll the Balls: Scoop out small clumps (about a tablespoon each) and roll them into balls with your hands. Place them on a baking sheet lined with parchment paper.
- Chill Them: Pop the tray in the fridge for 30 minutes so the balls get firm.
- Melt the Chocolate: Break the chocolate into pieces and melt it in a microwave-safe bowl. Heat it for 20 seconds at a time, stirring after each round, until it’s smooth.
- Dip the Balls: Take the chilled balls and dip them into the melted chocolate. Use a fork to lift them out, letting extra chocolate drip off.
- Add Toppings (Optional): Sprinkle a little salt or extra Butterfinger crumbs on top before the chocolate hardens, if you want.
- Set Them: Put the dipped balls back on the tray and chill in the fridge for 20 minutes until the chocolate is solid.
- Enjoy: Take them out and dig in!
Notes
- Storage: Keep them in a sealed container in the fridge for up to 2 weeks, or freeze for 3 months.
- Sticky Fix: If the mix is too gooey to roll, add a spoonful of powdered sugar and stir again.
- Flavor Fun: Try mixing in a tiny bit of cinnamon or using dark chocolate for a twist.
- Safety Tip: If kids are helping, watch them around the hot chocolate part.