Harper 5★ Ratings
Times
- Prep time: 20 minutes
- Chill time: 30 minutes
- Set time: 10 minutes
- Total time: 1 hour
Yield
Butterfinger Balls
Ingredients
- 2 sleeves graham crackers, crushed (about 2 cups crumbs)
- 2½ sticks butter, softened
- 2 cups powdered sugar
- 1½ cups peanut butter
- 5 regular-size Butterfinger bars, crushed
- 12 oz dark chocolate chips
- *Sprinkles for decorating
Instructions
- 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.
- 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.
Notes
- Work quickly when coating the balls so the chocolate doesn’t harden before you finish.
- Drizzle or pipe extra chocolate over the finished balls for a pretty presentation.
- Play around with different coatings like crushed candy canes, sprinkles, coconut, nuts, or drizzled caramel.
- Store the chocolate balls layered between pieces of parchment or wax paper so they don’t stick together.
- Store leftovers in an airtight container in the refrigerator up to 1 week.
Nutrition Info:
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