Butterfinger Balls

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These Butterfinger Balls are an easy no-bake treat loaded with creamy peanut butter, graham cracker crumbs, crushed Butterfinger candy and a smooth chocolate coating.

They have that perfect crunchy, sweet and salty candy bar flavor in bite-sized form.

This recipe is great for holiday trays, parties, gifting or keeping in the fridge for when a chocolate peanut butter craving hits.

If you love Butterfingers, these little chocolate-dipped peanut butter balls are dangerously easy to make and even easier to eat.

Why This Recipe is a Winner!

• No oven required: These Butterfinger Balls are completely no-bake, making them an easy treat for busy holidays, parties or last-minute dessert trays.
• Crunchy candy bar goodness: Crushed Butterfinger pieces and graham cracker crumbs add that irresistible crunchy texture in every bite.
• Easy to make ahead: These balls need time to freeze and set, so they’re perfect for prepping before a party or holiday gathering.
• Great for gifting: They look adorable on cookie trays, in treat boxes or packaged up for homemade holiday gifts.
• Simple ingredients: You only need a handful of easy-to-find ingredients to make a fun candy-style dessert at home.
• Perfect bite-sized treat: These little chocolate peanut butter balls are easy to grab, easy to serve and dangerously easy to keep eating.
• Kid-friendly and party-friendly: They’re sweet, fun and familiar enough to be a hit with both kids and adults.

Ingredients You'll Need

• Creamy peanut butter: This creates the rich, smooth peanut butter base for the Butterfinger balls. Use regular creamy peanut butter for the best texture, not natural peanut butter, which can be too oily.
• Unsalted butter: Softened butter helps bind the filling together and gives it a richer, candy-like texture.
• Vanilla extract: A little vanilla adds extra sweetness and rounds out the peanut butter flavor.
• Powdered sugar: This sweetens the filling and helps thicken it so the mixture can be rolled into balls.
• Graham cracker crumbs: Crushed graham crackers add structure to the filling while giving the balls a slightly sweet, cookie-like flavor.
• Crushed Butterfinger candy: The crushed Butterfinger pieces add that signature crispy, flaky peanut butter candy crunch throughout the filling.
• Chocolate almond bark: Almond bark melts smoothly and sets up nicely, making it perfect for dipping the peanut butter balls.
• Extra crushed Butterfinger candy, optional: Sprinkle a little extra candy on top before the chocolate sets for a pretty finish and even more crunch.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.S

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I poured the peanut butter, softened butter, vanilla extract, powdered sugar, graham cracker crumbs, and crushed butterfingers into a large mixing bowl.

I mixed all the ingredients together until well combined.

 STEP 2: 

I rolled the butterfinger mixture into 1 inch balls and placed them on a parchment lined baking sheet.

I placed the baking sheet in the freezer for 30 minutes to chill the balls.

 STEP 3: 

I melted the chocolate almond bark by microwaving in 30 second intervals.

 STEP 4: 

I dipped the chilled butterfinger balls into the chocolate and then returned them to the parchment lined baking sheet.

I sprinkled butterfinger crumbs on top and then allowed the butterfinger balls to set for 1 hour.

These Butterfinger Balls are rich, crunchy, creamy and packed with that sweet peanut butter candy bar flavor in every chocolate-covered bite.

They’re the kind of little treat that disappears fast from the dessert tray, so don’t be surprised if you catch people sneaking back for just one more.

If you are looking for the perfect no bake treat for chocolate peanut butter lovers, then you need to try these Butterfinger Balls!

• Use regular creamy peanut butter: Natural peanut butter can separate and make the filling too oily, so stick with regular creamy peanut butter for the best texture.
• Soften the butter first: Softened butter mixes into the peanut butter filling much more easily and helps create a smooth, even mixture.
• Crush the Butterfingers finely: Smaller candy pieces blend into the filling better and make the balls easier to roll.
• Don’t skip the freeze time: Chilling the balls before dipping helps them hold their shape and makes coating them in chocolate much easier.
• Use parchment paper: This keeps the dipped balls from sticking to the baking sheet once the chocolate sets.
• Melt the almond bark slowly: Heat it in short 30 second intervals and stir well between each one so it melts smoothly without scorching.
• Let the excess chocolate drip off: After dipping each ball, give it a little tap against the side of the bowl so the coating isn’t too thick.
• Add toppings right away: Sprinkle extra crushed Butterfinger on top before the chocolate sets so it sticks nicely.
• Work in batches if needed: If the balls start getting too soft while dipping, pop them back in the freezer for a few minutes before continuing.

Substitutions and Variations

• Use milk chocolate or semi-sweet chocolate: If you don’t have chocolate almond bark, you can use melted chocolate chips or melting wafers instead.
• Try white chocolate: Dip the Butterfinger balls in white almond bark or white chocolate for a fun twist.
• Swap the candy: Try this recipe with crushed Reese’s, Heath bars, Snickers or Kit Kats for a different candy bar flavor.
• Use crunchy peanut butter: If you want even more texture, crunchy peanut butter can be used in place of creamy.
• Add extra graham crumbs: If your mixture feels too soft or sticky to roll, add a little more crushed graham cracker until it firms up.
• Make them extra festive: Add holiday sprinkles on top before the chocolate sets for Christmas trays, Halloween parties or birthday treats.
• Drizzle with extra chocolate: Once the coating has set, drizzle the tops with melted white chocolate, peanut butter chips or more chocolate almond bark.
• Make them smaller: Roll the mixture into mini balls for smaller bite-sized treats that are perfect for dessert platters.
• Add a pinch of salt: If you love sweet and salty desserts, a tiny pinch of salt in the filling helps balance the sweetness.

Frequently Asked Questions

Can I make Butterfinger Balls ahead of time?

• Yes! These are a great make-ahead treat. You can prepare them a day or two in advance and store them in the fridge until you’re ready to serve.

How should I store Butterfinger Balls?

• Store them in an airtight container in the refrigerator. Place parchment paper between layers if you are stacking them.

Can I freeze Butterfinger Balls?

• Yes, you can freeze them in an airtight container for longer storage. Let them thaw in the refrigerator before serving.

Do I have to use chocolate almond bark?

• No. Chocolate almond bark melts and sets easily, but you can also use chocolate melting wafers or melted chocolate chips.

Why are my Butterfinger Balls too sticky to roll?

• If the mixture is too sticky, add a little more graham cracker crumbs or powdered sugar until it firms up enough to roll.

Why do the balls need to be frozen before dipping?

• Freezing helps the balls hold their shape and makes them much easier to coat in the melted chocolate.

Butterfinger Balls

Yield: 20 balls

Prep Time: 20 minutes

Freezer Time: 30 minutes

Setting Time: 1 hour

Total Time: 1 hour 50 minutes

Butterfinger Balls are easy no-bake chocolate peanut butter treats made with crushed Butterfinger candy, graham cracker crumbs and creamy peanut butter, then dipped in chocolate almond bark.

These bite-sized candies are perfect for holiday trays, parties, gifting or anytime you need a sweet and crunchy dessert.

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Ingredients

• 1 cup creamy peanut butter
• 4 tbsp. unsalted butter, softened
• ½ tsp. vanilla extract
• 1 cup powdered sugar
• ¾ cup crushed graham crackers
• ½ cup crushed butterfinger candy, plus extra, optional, to top
• 12 ounces chocolate almond bark

Instructions

1. In a large mixing bowl, mix together the peanut butter, softened butter, vanilla extract, powdered sugar, graham cracker crumbs, and crushed butterfingers. Mix until well combined.
2. Line a baking sheet with parchment.
3. Roll the butterfinger ball mixture into about 1 inch balls. Place onto the parchment.
4. Freeze the balls for 30 minutes.
5. Then, add the almond bark to a microwave safe bowl. Heat for 30 second increments, stirring well in between, until melted.
6. Dip the butterfinger balls into the almond bark to coat, letting the excess drip away.
7. Place onto the parchment, and sprinkle with extra butterfinger crumbs.
8. Allow the candy to set for about an hour, then enjoy.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 17gSaturated Fat: 5gUnsaturated Fat: 12gCholesterol: 2mgSodium: 119mgCarbohydrates: 32gFiber: 4gSugar: 19gProtein: 7g

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