BUTTERFINGER BALLS

(Makes 24–30 balls)

• 2 (2.1 oz) Butterfinger candy bars, finely crushed (about 2 cups)
• ½ cup (125g) creamy peanut butter (use classic Jif or Skippy—not natural)
• 2 tbsp powdered sugar (helps bind without drying)
• 1 tbsp unsalted butter, softened
• 12 oz (340g) milk chocolate chips or melting wafers, for coating
• Optional: Crushed Butterfinger for topping

💡 Pro Tips:

• Crush Butterfingers in a zip-top bag with a rolling pin—keep some chunks for texture!
• Don’t use natural peanut butter—oil separation ruins the texture.
• Use melting wafers (like Ghirardelli or Wilton) for smoother coating than chocolate chips.

Step-by-Step Instructions (Fast, Fun, Foolproof)

1. Make the Filling

• In a bowl, combine crushed Butterfingers, peanut butter, powdered sugar, and butter.
• Stir until a thick, moldable mixture forms (it will be crumbly but hold when pressed).

2. Roll the Balls

• Scoop 1-tbsp portions and roll into smooth balls.
• Place on a parchment-lined tray.
• Freeze 15 minutes to firm up (critical for clean dipping!).

3. Melt the Chocolate

• In a microwave-safe bowl, melt chocolate chips or wafers in 30-second bursts, stirring between each, until smooth.
• Optional: Add 1 tsp coconut oil for extra shine.

4. Dip & Decorate

• Use a fork or dipping tool to swirl each ball in chocolate.
• Tap off excess and place back on parchment.
• While wet, sprinkle with extra crushed Butterfinger for crunch.

5. Set & Serve

• Let set at room temperature (or chill 10 mins to speed up).
• Store in an airtight container at cool room temp (not the fridge—chocolate can bloom).

Storage & Gifting Tips

• Keeps for 2–3 weeks in a cool, dry place.
• Freeze for up to 2 months—layer between parchment.
• Gift idea: Stack in mini cupcake liners inside a gold-accented box—“Butterfinger Truffles—Homemade Magic!”

Frequently Asked Questions

Q: Can I use other candy bars?
A: Yes! Try Baby Ruth, Crunch, or even Snickers—but Butterfinger gives that iconic brittle crunch.

Q: My balls fell apart—what happened?
A: Likely not enough binder. Stick to the recipe—peanut butter must be “no-stir” style.

Q: Can I make these gluten-free?
A: Butterfingers are GF in the U.S.! Just confirm your chocolate is GF-certified.

Q: Why did my chocolate turn white/gray?
A: That’s “bloom”—harmless fat crystals from temperature shifts. Still safe and tasty!