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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.

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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