Butterfinger Balls

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INGREDENT

  • 1 (16 oz) jar creamy peanut butter
  • 1 (16 oz) box powdered sugar
  • 1 stick (½ cup) unsalted butter, softened
  • 2 cups crushed Butterfinger candy bars (about 8–10 bars)
  • 2 cups semi-sweet or milk chocolate chips
  • 2 tbsp shortening or coconut oil (optional, for smoother chocolate coating)

Instructions

  1. In a large bowl, mix together peanut butter, softened butter, and powdered sugar until smooth.
  2. Stir in the crushed Butterfinger candy bars until well combined.
  3. Roll mixture into small balls (about 1 inch) and place on a parchment-lined baking sheet.
  4. Freeze balls for 20–30 minutes, or until firm.
  5. Melt chocolate chips (with shortening or coconut oil if using) in a microwave-safe bowl, stirring every 30 seconds until smooth.
  6. Dip each ball into the melted chocolate, coating evenly, and place back on parchment paper.
  7. Allow chocolate to set at room temperature or refrigerate until firm.
  8. Store in an airtight container in the fridge.

Would you like me to also give you a no-bake version with fewer ingredients (just peanut butter + Butterfinger + chocolate), or keep this richer version?

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