Butterfinger Balls are irresistible no-bake treats made with creamy peanut butter, crunchy Butterfinger candy pieces, graham cracker crumbs, and a smooth chocolate coating. Every bite combines a sweet, crunchy filling with rich chocolate for a dessert that’s perfect for holidays, parties, cookie trays, or everyday snacking.
These easy homemade candies require no oven and use simple ingredients to create a delicious treat that peanut butter and chocolate lovers will adore. Prepare a batch ahead of time, chill until firm, and enjoy whenever you’re craving something sweet.
Why You’ll Love These Butterfinger Balls
- No baking required: Make these delicious treats without turning on the oven.
- Sweet and crunchy: Crushed Butterfinger candy adds its signature crispy texture.
- Chocolate-coated goodness: A smooth chocolate shell complements the peanut butter filling.
- Perfect for sharing: These bite-sized candies are ideal for parties, holiday gatherings, and homemade gifts.
- Make-ahead friendly: Prepare them in advance and store them in the refrigerator or freezer.
Ingredients for Butterfinger Balls
For the Filling
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 3/4 cup graham cracker crumbs
- 1/2 cup crushed Butterfinger candy bars, plus extra for garnish if desired
For the Chocolate Coating
- 12 ounces chocolate almond bark or chocolate melting wafers
- 1 tablespoon coconut oil or vegetable shortening, optional
How to Make Butterfinger Balls
Step 1: Prepare the Ingredients
Line a baking sheet with parchment paper and set it aside.
Crush the Butterfinger candy bars into small pieces using a food processor or place them in a sealed plastic bag and crush them with a rolling pin. Prepare the graham cracker crumbs if you aren’t using store-bought crumbs.
Step 2: Mix the Peanut Butter Filling
In a large mixing bowl, combine the creamy peanut butter, softened butter, and vanilla extract. Beat until smooth and well blended.
Add the powdered sugar and graham cracker crumbs gradually, mixing until the ingredients form a thick, manageable mixture.
Fold in the crushed Butterfinger candy pieces, distributing them evenly throughout the filling.
Step 3: Shape the Balls
Scoop approximately one tablespoon of the mixture at a time and roll it between your palms to form smooth, bite-sized balls.
Place each ball on the prepared baking sheet, leaving a little space between them.
Step 4: Chill Until Firm
Refrigerate the peanut butter balls for approximately 30 minutes, or until firm enough to dip into the melted chocolate without losing their shape.
For quicker chilling, place them in the freezer for about 15–20 minutes.
Step 5: Melt the Chocolate
Place the chocolate almond bark or melting wafers in a microwave-safe bowl.
Microwave in 20–30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
If the chocolate is too thick for dipping, stir in a small amount of coconut oil or vegetable shortening to create a smoother coating.
Step 6: Dip the Butterfinger Balls
Remove the chilled balls from the refrigerator. Using a fork or dipping tool, lower each ball into the melted chocolate until completely coated.
Lift it out and allow the excess chocolate to drip back into the bowl. Return the coated ball to the parchment-lined baking sheet.
If desired, sprinkle a little extra crushed Butterfinger candy over the chocolate before it sets.
Step 7: Let the Chocolate Set
Refrigerate the chocolate-coated balls for approximately 20–30 minutes, or until the coating is firm.
Once set, transfer the Butterfinger Balls to an airtight container and keep them chilled until ready to serve.
Tips for the Best Butterfinger Balls
- Use regular creamy peanut butter: Conventional peanut butter usually provides a more consistent texture than natural peanut butter that separates.
- Soften the butter: Softened butter mixes more evenly into the filling.
- Adjust the consistency: If the mixture feels too soft, add a little more graham cracker crumbs or powdered sugar. If it is too dry, add a small amount of peanut butter.
- Chill before dipping: Firm centers are easier to handle and help the chocolate coating set neatly.
- Melt chocolate slowly: Short microwave intervals prevent the chocolate from overheating or becoming grainy.
- Decorate immediately: Add crushed candy or sprinkles before the coating hardens so the toppings stick.
- Use a dipping fork: This helps excess chocolate drain away for a smoother finish.
Variations to Try
Use Different Chocolate
Milk chocolate creates a sweet candy-style coating, while semi-sweet or dark chocolate provides a richer flavor.
Add a Chocolate Drizzle
After the chocolate coating has set, drizzle a little contrasting melted chocolate over the balls for an attractive finish.
Make Them Extra Crunchy
Fold a little additional crushed Butterfinger candy into the filling or sprinkle more candy pieces on top before the coating sets.
Add a Pinch of Salt
A small pinch of salt in the filling can balance the sweetness of the powdered sugar and candy bars.
Make Mini Butterfinger Balls
Use a smaller scoop to create bite-sized treats for dessert trays and parties. Smaller balls will require less chocolate for coating.
How to Store Butterfinger Balls
Refrigerator: Store the finished Butterfinger Balls in an airtight container in the refrigerator for up to 1–2 weeks for best quality.
Freezer: Arrange the balls in a single layer until frozen, then transfer them to a freezer-safe container with parchment paper between layers. Freeze for up to 2–3 months for best quality.
Thawing: Let frozen Butterfinger Balls thaw in the refrigerator before serving. This helps preserve their texture and prevents condensation from forming too quickly on the chocolate coating.
Frequently Asked Questions
Do Butterfinger Balls need to be baked?
No. Butterfinger Balls are a no-bake dessert. The filling is mixed, shaped, chilled, and coated in melted chocolate without using an oven.
Can I use chocolate chips instead of chocolate almond bark?
Yes. Milk chocolate or semi-sweet chocolate chips can be used. Add a little coconut oil or vegetable shortening if needed to make the melted chocolate easier to dip.
Why is my filling too sticky to roll?
The filling may be too warm or contain too much moisture. Refrigerate it for 20–30 minutes before shaping. If it remains sticky, gradually mix in more graham cracker crumbs or powdered sugar.
Can I make Butterfinger Balls ahead of time?
Absolutely. These candies are ideal for preparing ahead of parties and holidays. Make them several days in advance and store them in an airtight container in the refrigerator.
Can I freeze Butterfinger Balls?
Yes. Freeze them in an airtight, freezer-safe container for up to 2–3 months for best quality. Thaw in the refrigerator before serving.
What can I use instead of Butterfinger candy bars?
Butterfinger candy provides the distinctive flavor and crunchy texture of this recipe. If unavailable, another crunchy peanut butter candy bar can be substituted, although the flavor will be different.
Butterfinger Balls Recipe Card
Prep Time: 30 minutes
Chill Time: 50–60 minutes
Total Time: Approximately 1 hour 20 minutes to 1 hour 30 minutes
Yield: Approximately 20 balls
Category: Dessert, Candy
Method: No-Bake
Ingredients
For the filling:
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 3/4 cup graham cracker crumbs
- 1/2 cup crushed Butterfinger candy bars
For the coating:
- 12 ounces chocolate almond bark or chocolate melting wafers
- 1 tablespoon coconut oil or vegetable shortening, optional
Instructions
- Line a baking sheet with parchment paper.
- Mix the peanut butter, softened butter, and vanilla until smooth.
- Gradually add the powdered sugar and graham cracker crumbs.
- Fold in the crushed Butterfinger candy.
- Roll the mixture into approximately 20 bite-sized balls and place them on the prepared baking sheet.
- Refrigerate for 30 minutes until firm.
- Melt the chocolate in a microwave-safe bowl in 20–30-second intervals, stirring between each interval.
- Dip each chilled ball into the melted chocolate and allow the excess to drip off.
- Place the coated balls back on the parchment paper and garnish with extra crushed candy if desired.
- Refrigerate for 20–30 minutes until the chocolate sets. Store in an airtight container in the refrigerator.
Final Thoughts
Butterfinger Balls are an easy, crowd-pleasing dessert that combines the delicious flavors of peanut butter, crunchy candy, and smooth chocolate. With no baking required and plenty of options for decorating, they’re perfect for holiday candy trays, parties, homemade gifts, or a sweet treat to keep in the refrigerator.
Make them ahead, let the chocolate coating set completely, and enjoy these irresistible little bites whenever you want a simple homemade dessert.