Pin it
Every time I whip up these Butterfinger bites, the kitchen smells like peanut butter and melted chocolate in the best way. You get smooth centers packed with crushed candy, all covered in a rich chocolate shell. I started making them for holiday fun, but now friends ask for them any time of year.
Irresistible Treat Tale
My crew can't get enough of these goodies. They mash up everything awesome about peanut butter balls and that classic Butterfinger crunch. Best thing? They're super easy—no oven needed. I always love seeing the grin when folks hit that sweet center.
Must-Have Ingredients
- 1 teaspoon vanilla extract: A little splash boosts the flavor big time.
- 2 packages chocolate bark: Melts super creamy and sets fast.
- 6 Butterfinger bars, full size: Crush a few for topping—they look extra cute.
- 2 cups graham cracker crumbs: These hold everything together.
- 1 stick unsalted butter: Let it sit out for easy mixing.
- 2 cups peanut butter: I’re into creamy, but crunchy is cool too—or go natural, just toss in a bit more cracker crumbs for the right mix.
Quick Steps to Awesome
- Add Some Sparkle
- Before the chocolate hardens, toss on the extra Butterfinger crumbles. Sometimes I hit it with a pinch of sea salt, too.
- Dip in Chocolate
- Melt your chocolate until it's nice and glossy, then dunk each ball and let the drips fall back in the bowl.
- Shape Your Treats
- Roll big scoops into balls, then chill them in the freezer for about half an hour so they set up.
- Mix Your Centers
- Whip together your peanut butter with soft butter, then add vanilla. Mix in the powdered sugar, graham bits, and loads of crushed Butterfingers until you’ve got a dough.
Easy Custom Twists
Shake things up with your favorite candy bars—Heath or Snickers are super fun here. Toss on colored sprinkles for a holiday vibe, or finish them off with an extra chocolate drizzle if you want them to look fancy.
Tips to Keep Them Tasty
Pop these sweets in a covered container in the fridge and they're good for weeks. If you want them to last longer, stick parchment between layers in the freezer—they'll keep for months. Just let them rest a bit before you hand them out.
Winning Tricks
I blitz those candy bars in the food processor for crumbs in seconds. Don't let water touch your chocolate as it melts—that'll mess it up quick. After dipping, gently tap each ball so the chocolate coats smooth and looks awesome.
Pin it
Frequently Asked Questions
- → Why skip natural peanut butter?
Regular peanut butter, like Jif or Skippy, keeps the mixture stable and smooth, while natural types might separate because of the extra oil.
- → Why is freezing important?
Freezing first helps keep the balls firm, making it easier to dip them in chocolate without losing their shape.
- → What chocolate works best?
Use chocolate bark for an easy, glossy finish that doesn't require tempering. You can also try chips, but be sure to temper them properly.
- → Can I prepare ahead of time?
Absolutely, store them in an airtight container in the fridge for up to a week. They're great for planning ahead!
- → Why add graham crackers?
Graham crackers give the treats structure and a slight honey flavor that pairs nicely with chocolate and peanut butter.