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Close-up of Butterfinger Balls truffles topped with golden crushed candy bits, neatly arranged in a small white bowl.

Butterfinger Balls

No-bake Butterfinger balls made with crushed Butterfinger bars, peanut butter, powdered sugar, and coated in chocolate. Sweet, salty, crunchy, and creamy perfect holiday or anytime treats.
5 from 1 vote
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Course: Candy, Dessert
Cuisine: American, Holiday
Keyword: Butterfinger balls recipe, Butterfinger Balls with cream cheese, Butterfinger Balls with Rice Krispies, Grandma's old fashioned Butterfinger Balls, Old fashioned butterfinger balls, Old fashioned Butterfinger Balls recipe
Prep Time: 20 minutes
50 minutes
Total Time: 1 hour 10 minutes
Servings: 30 balls
Calories: 120kcal
Cost: Moderate

Equipment

  • 1 Large mixing bowl (For combining ingredients)
  • 1 Zip-top bag (For crushing candy)
  • 1 Rolling Pin (For crushing candy)
  • 1 Baking sheet (To place balls on)
  • As needed Parchment paper (To prevent sticking)
  • 1 Fork (For dipping in chocolate)
  • 1 Microwave-safe bowl (For melting chocolate)

Ingredients

Butterfinger Mixture

  • 8–10 fun-size Butterfinger candy bars - Crushed into small pieces
  • 1 cup Creamy peanut butter - Can substitute almond butter
  • 2 cups Powdered sugar - Adjust sweetness if desired
  • 1 teaspoon Vanilla extract - Optional but recommended
  • pinch Salt - Balances sweetness
  • ¼ cup Marshmallow fluff - Optional adds creaminess (secret ingredient)

Chocolate Coating

  • 2 cups Milk chocolate chips - Or melting wafers/almond bark
  • 1 tablespoon Shortening or coconut oil - Helps thin chocolate for dipping

Optional Add-ins/Toppings

  • As desired Graham cracker crumbs Rice Krispies, Mini chocolate chips - Add for texture
  • As desired Sprinkles Crushed Butterfinger pieces, Sea salt flakes - For topping

Instructions

  • Unwrap Butterfinger bars, place in a zip-top bag, and crush with a rolling pin until small pieces remain (not powder).
  • In a large bowl, combine crushed candy, peanut butter, powdered sugar, vanilla, salt, and optional marshmallow fluff. Mix with hands until it holds together.
    Crushed Butterfinger candy pieces and crumbs piled on a wooden board, showing a mix of chocolate and peanut butter textures.
  • Scoop about 1 tablespoon of mixture and roll into smooth balls. Place on a parchment-lined baking sheet.
  • Refrigerate balls for 30 minutes to firm up.
    Chocolate-coated truffles being drizzled with melted chocolate and topped with crushed candy crumbs on parchment paper.
  • Melt chocolate with shortening, dip balls to coat, sprinkle toppings, and refrigerate 20 minutes until chocolate hardens.
    Plate of Butterfinger truffles, one bitten open to reveal a creamy peanut butter filling, coated in dark chocolate and sprinkled with crumbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 25g | Calories: 120kcal (6%) | Carbohydrates: 15g (5%) | Protein: 2g (4%) | Fat: 6g (9%) | Saturated Fat: 3.5g (22%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 5mg (2%) | Sodium: 60mg (3%) | Potassium: 90mg (3%) | Fiber: 0.5g (2%) | Sugar: 12g (13%) | Vitamin A: 30IU (1%) | Calcium: 15mg (2%) | Iron: 0.3mg (2%)
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