This easy no-bake Butterfinger chocolate ball recipe combines peanut butter, graham crackers, and Butterfingers for the ultimate chocolatey, crunchy treat. Only 10 ingredients and 30 minutes are required!
Today I’ll be showing you how to make delicious Butterfinger chocolate balls. This recipe takes classic peanut butter balls and adds an extra crunchy, chocolatey twist with crushed up Butterfingers. The end result is a decadent, no-bake treat perfect for any occasion. Let’s get started!
Can I use smooth peanut butter instead of crunchy?
Yes, you can use smooth peanut butter. The balls will have a more uniform texture without the crunchy peanut pieces.
What if I don’t have graham crackers?
You can substitute the graham crackers for vanilla wafers, Oreo cookie crumbs, or digestive biscuits.
How long do the balls keep for?
The balls can be stored in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving.
Can I make them gluten-free?
Yes! Use gluten-free graham crackers or substitute the crumbs for finely chopped nuts. Check the peanut butter label as well.
What types of chocolate work best for coating?
I recommend using semi-sweet chocolate or dark chocolate chips. Milk chocolate and white chocolate are also delicious options.
Ingredients (Makes about 30 balls):
2 sleeves graham crackers, crushed (about 2 cups crumbs)
2 1/2 sticks butter, softened (1 cup or 225g)
16 oz (2 cups) powdered sugar
1 1/2 cups crunchy peanut butter
5 regular size Butterfinger bars, crushed (about 1 cup)
12 oz dark chocolate chips
Sprinkles for decorating (optional)
Instructions:
Crush up the graham crackers until you have about 2 cups of fine crumbs. You can use a food processor or put them in a Ziploc bag and crush with a rolling pin.
In a large bowl, cream together the butter and powdered sugar until light and fluffy, about 2 minutes.
Add the peanut butter and mix until fully incorporated.
Add the crushed Butterfingers and graham cracker crumbs. Mix until a dough forms.
Cover the bowl and refrigerate the dough for 30 minutes. This allows it to firm up for easier shaping.
Once chilled, use a small cookie scoop or spoon to form the dough into balls. Place on a baking sheet or plate. Make them any size you prefer.
In a microwave-safe bowl, melt the chocolate chips in 30 second intervals, stirring between each one, until fully smooth.
Dip each ball into the melted chocolate, coating fully. Tap off any excess.
Place back on the baking sheet. Decorate with sprinkles now if desired.
Allow chocolate to set completely before serving, about 10 minutes.
Store leftovers in an airtight container in the refrigerator up to 1 week. Enjoy!
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