Butterfinger Balls

Ingredients

• 1 cup Creamy peanut butter (Your favorite brand)
• 0.25 cup Salted butter (Softened)
• 1 tsp Pure vanilla extract
• 1 cup Powdered sugar (Sift if lumpy)
• 0.75 cup Graham cracker crumbs
• 0.5 cup Crushed Butterfinger candy (About 6 fun-size bars, plus 1–2 extra crushed candies for optional garnish)
• 10 oz Chocolate-flavored almond bark (Divided: 8 oz for dipping and 2 oz for drizzling)

Steps

1. 1

   Add the creamy peanut butter, softened butter, and vanilla to a medium mixing bowl. Beat with a handheld mixer on medium-high speed until smooth, about 1 minute.

2. 2

   Lower the mixer speed to medium-low. Add the powdered sugar, graham cracker crumbs, and ½ cup crushed Butterfinger candy. Mix for 1½–2 minutes, until well combined into a thick, slightly crumbly dough.

3. 3

   Line a baking sheet with parchment paper.

4. 4

   Scoop the mixture with a 1-tablespoon cookie scoop. Roll each portion between your palms into a smooth, round ball and place it on the lined baking sheet. Repeat with the remaining mixture.

5. 5

   Refrigerate the balls for at least 30 minutes, until firm enough to dip cleanly.

6. 6

   Place 8 ounces of the almond bark in a microwave-safe shallow bowl. Microwave at full power for 45 seconds, stir, then continue heating in 30-second intervals, stirring as needed, until melted and smooth.

7. 7

   Remove the chilled baking sheet from the refrigerator. Working one ball at a time, roll each ball in the melted almond bark until completely coated. Lift it out gently with a small spoon or fork and return it to the baking sheet; repeat with the remaining balls.

8. 8

   Place the remaining 2 ounces of almond bark in a small microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth.

9. 9

   Drizzle the melted almond bark over the tops of the balls. Sprinkle a little extra crushed Butterfinger over the drizzle. Keep refrigerated until ready to serve.

Notes

Store in an airtight container in the refrigerator for up to 1 week, with wax or parchment paper between layers. Let stand at room temperature for 10–15 minutes before serving. To freeze, layer with parchment in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Natural peanut butter is not recommended because its excess oil can prevent the balls from setting properly. The recipe lists optional extra candy as 1–2 extra crushed candies; the total amount for that garnish is not specified.

Nutrition per serving

• dessert
• no-bake
• peanut butter
• chocolate
• vegetarian
• make-ahead
• refrigerated