If you’re a fan of the classic Butterfinger candy bar, you’re going to love these Butterfinger Balls! These bite-sized delights combine the irresistible flavors of graham crackers, peanut butter, and Butterfinger bits, all wrapped in a delicious chocolate coating. They’re perfect for a quick dessert, a treat to share at gatherings, or even as a homemade gift. With simple ingredients and easy steps, you’ll have these delightful treats ready in no time. Let’s get started!
Ingredients:
- 1 (16-oz) box powdered sugar
- 2½ cups graham cracker crumbs
- 5 (1.9-oz) Butterfinger bars, crushed
- 1¼ cups butter, melted
- 1½ cups crunchy peanut butter
- 1 (24-oz) package chocolate almond bark or preferred chocolate candy coating
Instructions:
Step 1:
In a large mixing bowl, combine the powdered sugar, graham cracker crumbs, crushed Butterfinger bits, melted butter, and peanut butter. Mix thoroughly until all ingredients are well incorporated.
Step 2:
Using your hands, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
Step 3:
Refrigerate the balls for about 30 minutes to allow them to firm up.
Step 4:
Melt the chocolate coating according to the package instructions. Using a fork or a dipping tool, dip each ball into the melted chocolate, ensuring it’s completely covered.
Step 5:
Place the coated balls back onto the parchment-lined baking sheet and allow the chocolate to set. Once the chocolate is firm, your Butterfinger Balls are ready to serve!
Serving and Storage Tips:
- Serving: Butterfinger Balls are best served at room temperature to enjoy their full flavor and texture. Arrange them on a platter for a party, or package them in a decorative box for a thoughtful gift.
- Storage: Store the Butterfinger Balls in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze them in a sealed container for up to two months. Thaw at room temperature before serving.
Helpful Notes:
- Ensure the Butterfinger bars are finely crushed to help distribute the flavor evenly throughout the mixture.
- If you prefer a smoother texture, you can use creamy peanut butter instead of crunchy.
- For an extra layer of flavor, consider adding a pinch of sea salt to the mixture before rolling the balls.
Tips from Well-Known Chefs:
- Chef Tip 1: To achieve a perfectly smooth chocolate coating, ensure the chocolate is melted slowly over low heat or in a microwave at 50% power to avoid scorching.
- Chef Tip 2: Use a toothpick to dip the balls into the chocolate for better control and to avoid finger marks on the coating.
Frequently Asked Questions
1. Can I use a different type of chocolate for coating?
Yes, you can use milk, dark, or white chocolate depending on your preference.
2. Can I substitute the Butterfinger bars with another candy?
Absolutely! Try using other crunchy candies like Reese’s Pieces or Kit Kat for a different flavor profile.
3. How can I make these balls less sweet?
Reduce the amount of powdered sugar or use a dark chocolate coating to balance the sweetness.
4. Can I add other ingredients to the mixture?
Yes, you can mix in chopped nuts, coconut flakes, or even mini chocolate chips for added texture and flavor.
5. How can I make the coating thinner?
Add a teaspoon of vegetable oil or coconut oil to the melted chocolate to make it easier to coat the balls thinly.
6. Can these be made gluten-free?
Yes, by using gluten-free graham cracker crumbs and ensuring all other ingredients are gluten-free.
7. What can I use instead of almond bark?
You can use any chocolate candy coating or even melt chocolate chips with a bit of oil.
8. Can I make these without peanut butter?
You can substitute peanut butter with almond butter, cashew butter, or even sunflower seed butter for a nut-free option.
9. How long do I need to chill them before dipping in chocolate?
Chilling for 30 minutes should be sufficient to firm them up for dipping.
10. How can I prevent the balls from cracking when dipping in chocolate?
Ensure the balls are well chilled and the chocolate is not too hot when dipping to prevent cracks.