Here’s a delicious Butterfinger Balls recipe—sweet, crunchy, and chocolatey 🍫🥜
Butterfinger Balls (No-Bake)
Ingredients
- 1½ cups crushed Butterfinger candy bars (about 6 standard bars)
- 8 oz cream cheese, softened
- 12 oz chocolate chips or chocolate melts (milk, semi-sweet, or white)
Instructions
- Crush candy bars: Place Butterfingers in a food processor or put in a zip-top bag and crush with a rolling pin until fine crumbs form.
- Mix with cream cheese: In a bowl, combine crushed Butterfingers and softened cream cheese until smooth and well blended.
- Form balls: Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill for 30–60 minutes until firm.
- Melt chocolate: In a microwave (30-second intervals, stirring) or double boiler, melt chocolate chips.
- Dip balls in chocolate: Using a fork or toothpick, dip each ball into melted chocolate, letting excess drip off.
- Set chocolate: Place back on parchment and refrigerate until chocolate is firm, about 1 hour.
Tips
- Use good-quality chocolate for a smooth coating.
- For cleaner cuts, warm the knife under hot water when slicing chilled balls.
- Store in an airtight container in the fridge for 2–3 weeks.
Variations
- Mini version: Make smaller bite-sized balls for parties.
- Nutty: Roll in finely chopped peanuts or sprinkles before chocolate sets.
- Peanut Butter twist: Substitute ¼–½ cup of cream cheese with peanut butter for extra flavor.
These are rich, crunchy, and chocolatey treats—perfect for holidays, parties, or gifting.
I can also give a quick “pan fudge” version that skips rolling into balls if you want an even faster version.
