I’m thrilled to share this no‑bake Butterfinger Balls recipe—little bites of indulgence made with creamy peanut butter, crushed Butterfinger candy, and a smooth chocolate coating. They’re quick, fun to make, and downright irresistible.

Why You’ll Love This Recipe

I love how simple this recipe is and how it hits all the right notes—sweet, salty, creamy, and crunchy. The blend of peanut butter and graham cracker crumbs gives the filling body, while the crushed Butterfinger candies add that iconic crunch. Finally, dunking each ball in melted chocolate makes them feel extra special and completely worth the effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 tablespoons softened butter (½ stick)
1 cup creamy peanut butter (not natural)
1 teaspoon vanilla extract
1 cup powdered sugar
¾ cup graham cracker crumbs
½ cup crushed Butterfinger bars
8 ounces chocolate bark or chocolate chips
Optional garnishes: extra crushed Butterfinger, festive sprinkles, coarse sea salt

Directions

In a mixing bowl, cream together the butter and peanut butter until smooth.
Add vanilla extract and beat until combined.
Gradually add powdered sugar, mixing on low, scraping the bowl sides to incorporate everything evenly.
Gently fold in graham cracker crumbs and crushed Butterfinger candy.
Line a baking sheet with parchment paper. Scoop 1–1½ tablespoons of the mixture, roll into balls, and place on the sheet.
Freeze the balls for about 30 minutes, until firm.
Melt chocolate in a microwave-safe bowl: heat at 50% power in 30‑second bursts, stirring in between, until smooth.
Dip each chilled ball into the melted chocolate—fully coat or leave a part exposed for a two‑tone look.
Place back on the sheet and garnish with crushed Butterfinger, sprinkles, or sea salt.
Let the chocolate set before serving.

Servings and timing

Makes approximately 20 balls
Prep time: 15 minutes
Chill time: 30 minutes
Total time: about 45 minutes

Variations

Use melting wafers instead of chocolate chips for easier melting.
Swap Butterfinger for other crunchy candy like Snickers or Reese’s.
Replace graham cracker crumbs with gluten‑free crumbs for a GF version.
Drizzle with white chocolate, or add espresso powder for a mocha twist.

storage/reheating

I store them in an airtight container in the fridge for up to a week—layered with wax or parchment to stop sticking. They also freeze beautifully: place in a freezer-safe bag for 5–6 months. Thaw overnight in the fridge or at room temperature before enjoying.

FAQs

### How long do these keep, and can I freeze them?

I refrigerate them up to a week. Freezing works great—freeze in a single layer, then transfer to a bag. They’ll keep 5–6 months and thaw easily overnight in the fridge.

### Can I use natural peanut butter?

I don’t recommend it; natural peanut butter is too oily and won’t bind properly. Standard creamy peanut butters like Jif or Skippy give the best texture.

### What if my chocolate coating cracks?

That usually happens if it’s overly chilled. Let the balls rest at room temperature briefly before dipping, and consider adding a small amount of vegetable oil or shortening to the chocolate for smoothness.

### Do I need to temper the chocolate?

No, tempering isn’t required. Using chocolate bark or melting wafers gives a nice glossy finish without the tempering step.

### Can I make the balls ahead?

Yes! I sometimes shape and freeze the centers first. When I’m ready, I just thaw them briefly and dip in chocolate.

Conclusion

I hope you enjoy making these Butterfinger Balls as much as I do. They’re delightfully simple, yet fancy enough for parties or holiday gifts. Whether you’re gifting them or keeping them all to yourself, they’re sure to vanish fast. I’d love to hear how they turn out!