Okay, Let’s Talk Butterfinger Balls!
Right, settle in. These Butterfinger Balls… oh man. I first made these ages ago for a neighborhood block party, kind of threw them together last minute? And they vanished. Like, poof! Gone before Brenda’s famous seven layer dip even got touched (sorry Brenda!). Ever since then, they’re my go-to for pretty much any occasion that needs a sweet treat – holidays, birthdays, Tuesday nights when I need a sugar fix, you name it. They’re just ridiculously simple and everyone seems to go absolutely bonkers for them. Plus, smashing up candy bars? Therapeutic, trust me.
Why You’ll Be Obsessed Too
Honestly? I make these when I need a guaranteed crowd pleaser without spending hours in the kitchen. My kids go crazy for them because, well, it’s crushed candy bars mixed with peanut butter and dipped in chocolate – what’s not to love?! (Okay, sometimes getting the chocolate smooth is a bit fiddly, especially if I’m rushing, but it always tastes good even if it looks a bit… rustic.) They’re no bake, which is a lifesaver in the summer or when my oven is already full. Plus, they just *taste* like happy childhood memories, you know?
What You’ll Need (Give or Take)
- Creamy Peanut Butter: About 1 cup. My grandmother swore by Jif, but honestly, any creamy kind works. I’ve used natural peanut butter too, just make sure it’s well stirred or the balls can get oily. I *don’t* recommend chunky here, messes with the texture I think.
- Butter: Half a stick (1/4 cup), softened. Salted or unsalted, doesn’t make a huge difference in my opinion.
- Powdered Sugar: Around 2 cups, maybe a bit more or less depending on your peanut butter. Also called confectioners’ sugar.
- Butterfinger Candy Bars: You need about 1.5 cups crushed. This usually means about 8-10 fun size bars or 4-5 regular sized ones? Buy extra, because you *will* snack on them. It’s inevitable.
- Chocolate for Dipping: A bag (around 12 oz or 340g) of semi sweet chocolate chips works great. Milk chocolate is fine too if you prefer it sweeter. Sometimes I use those chocolate almond bark squares if I’m feeling lazy, they melt super easy.
- Optional Shortening/Coconut Oil: Just a teaspoon or two. Helps make the chocolate smooth for dipping. Totally optional though.
Alright, Let’s Make These Bad Boys!
- Prep your candy: Unwrap those Butterfingers (the most tedious part, ha!). Chuck ’em in a food processor and pulse until they’re coarse crumbs. Not dust! You want some texture. No food processor? No worries. Put them in a sturdy zip top bag, seal it tight, and whack it with a rolling pin or meat mallet. It’s surprisingly effective, just make sure the bag doesn’t split!
- Mix the Gooey Stuff: In a decent sized bowl, cream together the softened butter and peanut butter until smooth. An electric mixer makes this easy, but a wooden spoon and some elbow grease work too.
- Add the Sweetness & Crunch: Gradually beat in the powdered sugar. It’ll get thick. Then, stir in those glorious crushed Butterfinger bits. Get your hands in there if you need to; it brings it all together nicely. This is usually where I sneak a taste… or three. For quality control, obviously.
- Roll ’em Up: Scoop out portions (about a tablespoon each?) and roll them into balls. Don’t worry if they aren’t perfect spheres – mine rarely are! Place them on a baking sheet lined with wax paper or parchment paper. Makes cleanup way easier.
- Chill Out: Pop the baking sheet into the fridge for at least 30 minutes, or the freezer for about 15-20 minutes. This step is KEY! Seriously, don’t skip it. It makes dipping them in chocolate about a million times easier. Otherwise, they kinda fall apart in the warm chocolate. Trust me on this one.
- Melt the Chocolate: While the balls are chilling, melt your chocolate chips. You can do this in a double boiler (or a heatproof bowl set over a pan of simmering water – don’t let the water touch the bowl!). Or, carefully melt it in the microwave in 30 second bursts, stirring well after each one, until smooth. Be careful not to scorch it! If using, stir in that little bit of shortening or coconut oil once melted; it really helps the consistency for dipping.
- Dip ’em: Okay, grab your chilled balls. Using a fork or one of those fancy dipping tools (like these Wilton ones, though a fork works just fine), dip each ball into the melted chocolate. Tap off the excess chocolate against the side of the bowl. Place the dipped ball back onto the lined baking sheet.
- Set Up: Let the chocolate set. You can leave them at room temperature if your house isn’t too warm, or pop them back in the fridge to speed things up. Done!
A Few Little Notes From My Kitchen
- If your peanut butter mixture seems too dry, add a tiny bit more softened butter. If it seems too sticky, add a smidge more powdered sugar. It’s pretty forgiving.
- Crushing the Butterfingers… yeah, sometimes little bits go flying. Just embrace the chaos. Or maybe put the bag inside *another* bag before whacking?
- Don’t overheat the chocolate! It gets clumpy and sad. Low and slow is the way to go for melting.
- If you have leftover melted chocolate, spread it on wax paper, sprinkle with nuts or leftover candy bits, let it harden, and break it into bark. Waste not, want not!
Playing Around (Variations!)
I love messing with recipes! Sometimes I’ll add a splash of vanilla extract to the peanut butter mixture. Or, I might roll the finished balls in *more* crushed Butterfinger bits before the chocolate fully sets for extra crunch. One time, I tried mixing in crispy rice cereal… it wasn’t bad, but it kinda diluted the Butterfinger flavor too much for my liking. So, I stick to the classic now mostly. Oh, and using white chocolate for dipping is pretty darn good too, especially drizzled over the dark chocolate.
Equipment You Might Need (Or Not)
You really don’t need much fancy stuff. A mixing bowl, something to mix with (spoon or mixer), a baking sheet, and wax/parchment paper. A food processor makes crushing candy easy, but like I said, a bag and rolling pin gets the job done. For melting chocolate, a double boiler is nice, but a microwave-safe bowl or a heatproof bowl over a saucepan works just as well. Honestly, don’t let lack of gadgets stop you.
How to Store ‘Em (If They Last!)
Store these Butterfinger Balls in an airtight container in the refrigerator. They’ll technically last for about a week or maybe even two… though honestly, in my house, they never, ever last more than a day or two! They just get inhaled. I find they taste best after chilling for a bit, letting the flavors meld. You *can* freeze them too, just let them thaw slightly before eating unless you want a rock hard candy ball.
Serving Ideas (My Way)
We usually just pile them onto a plate and let everyone grab them. They look kinda cute in mini cupcake liners too, makes them feel a bit fancier for parties. Sometimes for the holidays I’ll add festive sprinkles on top before the chocolate sets. Simple is best here I reckon.
Pro Tips (Learned the Hard Way)
- Seriously, CHILL the balls before dipping. I once tried rushing this step because people were arriving, and it was a disaster. Soft peanut butter balls just melt and fall off the fork into the chocolate. Such a sticky mess! Patience is key here.
- Make sure your butter is properly softened, not melted. Melted butter can make the mixture greasy. Just leave it on the counter for an hour or so before you start.
- Tap off excess chocolate well. Otherwise you get those little ‘feet’ at the bottom where the chocolate pools. Still tasty, just not as neat looking.
Oh, speaking of candy, have you seen how many different kinds there are now? It’s wild. Used to be just a few main ones when I was a kid. Anyway, just a thought!
Questions You Might Have (Maybe?)
Help! My mixture is too crumbly!
No worries! It probably just needs a little more binder. Try adding peanut butter, just a teaspoon at a time, until it comes together. Sometimes different peanut butter brands have slightly different consistencies.
Can I use a different candy bar?
You probably could! Something with a similar crunchy texture might work, like Heath bars or maybe even Crunch bars? Let me know if you try it! Butterfinger is classic for a reason though.
How fine should I crush the Butterfingers?
I like a mix – some smaller crumbs, some slightly bigger pieces for texture. Definitely don’t turn it into powder! You want that crunch.
Can I make these ahead of time?
Absolutely! They’re perfect for making a day or two ahead. Just keep them chilled in an airtight container. They might even taste better after a day, I think.
My chocolate seized up! What do I do?
Argh, that’s the worst! It usually happens if water gets into it or it gets too hot. Unfortunately, once it seizes, it’s hard to save for dipping. You *might* be able to salvage it by stirring in more fat (like shortening or oil) a tiny bit at a time, but often it’s best to start over for dipping. Maybe use the seized chocolate in baking instead? Check out tips on sites like Allrecipes for melting chocolate perfectly.
simo
Med