Step-by-Step Instructions

Step 1: Crush the Butterfinger Bars

• Start by placing 8 Butterfinger candy bars into a food processor and pulse them until they break into small, crumbly pieces. Alternatively, place the bars in a resealable plastic bag and crush them using a rolling pin until they reach a coarse texture with some fine crumbs.

Step 2: Make the Peanut Butter Mixture

• In a large mixing bowl, combine 1 ½ cups creamy peanut butter, 2 cups powdered sugar, and 2 tablespoons softened unsalted butter. Mix these ingredients together until smooth and well-combined. You want the mixture to be thick and hold together easily.
• Once combined, add the crushed Butterfinger candy bars into the peanut butter mixture. Stir or fold the crushed Butterfinger into the peanut butter mixture until evenly distributed.

Step 3: Form the Balls

• Using a small cookie scoop or spoon, portion out the peanut butter mixture into about 1-inch balls. Roll each portion between your palms to create smooth, even-sized balls.
• Place the formed balls onto a parchment-lined baking sheet. Make sure they are spaced slightly apart to prevent sticking.
• Once all the balls are formed, place the baking sheet in the refrigerator and chill the balls for at least 1 hour to firm up. Chilling ensures the balls hold their shape during dipping.

Step 4: Melt the Chocolate

• While the balls are chilling, melt the 2 cups of semisweet or milk chocolate chips using either a double boiler or the microwave.
  • Double Boiler Method: Place the chocolate chips in a heatproof bowl set over a pot of simmering water. Stir the chocolate constantly until melted and smooth.
  • Microwave Method: Microwave the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until the chocolate is fully melted and smooth.
• If the melted chocolate is too thick, stir in 1 tablespoon of vegetable oil or coconut oil to thin it out and give it a glossy finish.

Step 5: Dip the Balls in Chocolate

• After the Butterfinger balls have chilled and firmed up, use a fork or dipping tool to dip each ball into the melted chocolate, ensuring it is fully coated.
• Allow any excess chocolate to drip off before placing the dipped ball back onto the parchment-lined baking sheet. Repeat this process for each ball.
• For added decoration, sprinkle crushed Butterfinger pieces, sprinkles, or crushed nuts on top of the dipped balls before the chocolate sets. You can also drizzle some melted white chocolate over the tops for an extra decorative touch.

Step 6: Chill and Serve

• Once all the balls have been dipped and decorated, return the baking sheet to the refrigerator and chill the Butterfinger balls for 20-30 minutes or until the chocolate is fully set.
• Serve the Butterfinger Balls chilled or at room temperature. They can be stored in the refrigerator for up to 2 weeks, or you can freeze them for longer storage.