Butterfinger Balls (Butterfinger Buckeye Balls)
These Butterfinger Balls are a creamy, crunchy, and chocolatey treat that's perfect for any occasion. Easy to make with just a few simple ingredients!
Equipment
- Mixing Bowl
- Spatula or wooden spoon
- Baking Sheet
- Parchment Paper
- Microwave-safe Bowl
- Fork or dipping tool
Ingredients
- 1 box powdered sugar 16-oz
- 2 cups graham cracker crumbs
- 5 Butterfinger bars, crushed 1.9-oz each
- 1 cup butter melted
- 1 cup crunchy peanut butter
- 1 package chocolate almond bark or chocolate candy coating 24-oz
Instructions
- Start by gathering all your ingredients. Crush the Butterfinger bars into small pieces.
- In a large mixing bowl, combine powdered sugar, graham cracker crumbs, crushed Butterfinger bars, melted butter, and crunchy peanut butter. Mix until well combined to form a dough-like consistency.
- Using your hands, scoop out a tablespoon of the mixture and roll it into a ball. Place the balls on a baking sheet lined with parchment paper. Repeat until all mixture is used.
- Cover the baking sheet with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up the balls.
- Melt the chocolate almond bark or candy coating in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled ball into the melted chocolate using a fork or dipping tool. Let excess chocolate drip off, then place back on the parchment-lined baking sheet.
- Allow the chocolate coating to set by leaving the balls at room temperature or refrigerating them until hardened.
Notes
- Store coated balls in an airtight container with parchment paper between layers to prevent sticking.
- Keep at room temperature up to one week or refrigerate up to two weeks; freeze for up to three months.
- Use creamy peanut butter instead of crunchy for a smoother texture.
- Substitute Butterfinger bars with other crunchy chocolate candy bars if unavailable.
- Make gluten-free by using gluten-free graham crackers or almond flour.