I love how this no-bake dessert comes together with almost no effort and delivers huge flavor. These Butterfinger Balls combine creamy peanut butter, crunchy candy bar bits, and a smooth chocolate coating into a bite-sized treat that always feels a little indulgent. Whenever I need a fast dessert for gatherings or a sweet snack to keep in the fridge, I put this recipe on repeat.
Why You’ll Love This Recipe
I enjoy this recipe because it requires no oven time and very little cleanup. I like how the texture balances creamy, crunchy, and smooth in every bite. I also appreciate how easy it is to make ahead, which makes it perfect for parties, holidays, or stress-free dessert planning.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 tablespoons softened butter
1 teaspoon vanilla extract
8 ounces chocolate bark or chocolate chips
½ cup Butterfinger bars, crushed
1 cup powdered sugar
1 cup peanut butter (not all-natural)
¾ cup graham cracker crumbs
Optional garnishes: extra crushed Butterfinger bars, sprinkles, or coarse sea salt
Directions
I start by creaming the softened butter and peanut butter together in a mixing bowl until the mixture looks smooth and fluffy. I make sure to scrape down the sides so everything blends evenly.
Next, I add the powdered sugar and vanilla extract. I mix slowly at first, then increase speed until the mixture becomes thick and uniform.
I gently fold in the graham cracker crumbs and crushed Butterfinger bars using a spatula. I like folding instead of stirring hard so the texture stays slightly chunky and crunchy.
Once the mixture is ready, I scoop out small portions and roll them into evenly sized balls. I place them on a parchment-lined baking sheet and chill them in the refrigerator until firm.
While they chill, I melt the chocolate in short microwave intervals, stirring until smooth. I dip each chilled ball into the melted chocolate, letting the excess drip off before placing it back on the parchment.
If I want extra flair, I sprinkle garnishes on top while the chocolate is still wet. I then refrigerate the balls again until the chocolate sets completely.
Servings And Timing
I usually get about 24 balls from this recipe.
Prep time: about 30 minutes
Chill time: about 30 minutes
Total time: about 1 hour
Variations
I sometimes swap milk chocolate for dark or white chocolate for a different flavor profile. When I want extra crunch, I mix in chopped pretzels. For a holiday twist, I add colored sprinkles or drizzle a contrasting chocolate over the top once the coating sets.
Storage/Reheating
I store Butterfinger Balls in an airtight container in the refrigerator for up to two weeks. When I want to serve them, I let them sit at room temperature for a few minutes so the texture softens slightly. I never reheat them, since they are best enjoyed chilled or lightly softened.
FAQs
Can I Make Butterfinger Balls Ahead Of Time?
I often make them several days in advance. They hold their shape and flavor very well when stored properly.
Do I Have To Chill Them Before Dipping In Chocolate?
I always chill them first because it makes dipping much easier and helps the balls keep their shape.
Can I Use Crunchy Peanut Butter?
I usually stick with creamy peanut butter, but crunchy works if I want extra texture.
What Can I Use If I Don’t Have Chocolate Bark?
I use regular chocolate chips with great results. I just make sure to melt them slowly and stir often.
Are These Freezer-Friendly?
I freeze them occasionally in a sealed container. When I’m ready to eat, I thaw them in the refrigerator.
Conclusion
I keep coming back to this Butterfinger Balls recipe because it’s simple, reliable, and always a hit. I love how quickly it comes together and how customizable it is for different occasions. Whether I serve them at a party or keep them on hand for a sweet treat, these no-bake bites never disappoint.
These no-bake Butterfinger Balls are bite-sized treats made with creamy peanut butter, crushed Butterfinger candy bars, and graham cracker crumbs, all coated in smooth melted chocolate. Perfect for parties or a sweet snack anytime.
Ingredients
4 tablespoons softened butter
1 teaspoon vanilla extract
8 ounces chocolate bark or chocolate chips
½ cup Butterfinger bars, crushed
1 cup powdered sugar
1 cup peanut butter (not all-natural)
¾ cup graham cracker crumbs
Optional garnishes: extra crushed Butterfinger bars, sprinkles, or coarse sea salt
Instructions
In a mixing bowl, cream together the softened butter and peanut butter until smooth and fluffy.
Add powdered sugar and vanilla extract. Mix slowly at first, then increase speed until well combined.
Gently fold in graham cracker crumbs and crushed Butterfinger bars using a spatula.
Scoop and roll mixture into small balls and place on a parchment-lined baking sheet.
Chill the balls in the refrigerator for about 30 minutes until firm.
While chilling, melt chocolate bark or chips in the microwave in 30-second intervals, stirring until smooth.
Dip each chilled ball into melted chocolate, allowing excess to drip off. Place back on parchment paper.
Garnish with crushed Butterfinger, sprinkles, or sea salt if desired, while chocolate is still wet.
Chill again until the chocolate sets completely.
Notes
Use creamy peanut butter for best texture and structure.
Chilling before dipping helps the balls maintain shape during coating.
Customize with white or dark chocolate, chopped pretzels, or festive toppings.
Do not reheat; best served chilled or at room temperature.
