Rich, peanut buttery, and coated in silky chocolate, these Butterfinger Balls are the ultimate no-bake dessert for holidays, parties, or anytime you crave a bite of sweet nostalgia. With just a handful of ingredients, you’ll have a batch of irresistible candy bites that taste like they came straight from a chocolate shop. Perfect for gifting or serving on a dessert tray, they combine the crunch of Butterfinger with the creaminess of peanut butter and the decadence of melted chocolate.

Whether you’re making these for a Christmas cookie exchange, game day snack table, or a fun weekend project with the kids, these little chocolate-covered bites will disappear fast!

Why You’ll Love This Recipe

Quick & easy: No oven required—just mix, roll, and dip.
Perfect for gifting: A great homemade holiday treat.
Kid-approved: Sweet, crunchy, and fun to make together.
Customizable: Works with milk, dark, or white chocolate.
Make ahead: Stays fresh for days in the fridge or freezer.

Ingredient Breakdown

Butterfinger chocolate bars – Provide the signature peanut butter crunch.
Creamy peanut butter – Adds smooth texture and enhances the nutty flavor.
Butter – Helps bind the mixture and adds richness.
Powdered sugar – Sweetens and firms the dough for shaping.
Chocolate (milk or dark) – The smooth, glossy coating for the perfect candy shell.

Step-by-Step Instructions

Prepare the filling: In a large mixing bowl, combine crushed Butterfinger bars, peanut butter, and softened butter. Mix until smooth and well blended.
Add the sugar: Gradually stir in powdered sugar until a firm, non-sticky dough forms.
Shape the balls: Roll the mixture into walnut-sized balls and place them on a parchment-lined baking sheet.
Chill before coating: For best results, freeze the rolled balls for about 10 minutes to help them hold their shape.
Melt the chocolate: Use a double boiler or microwave in 30-second intervals, stirring until smooth.
Coat in chocolate: Dip each ball into the melted chocolate, covering completely, and return to the parchment.
Set and serve: Refrigerate until the chocolate hardens. Store in an airtight container.

Pro Tips

Crush Butterfinger bars in a food processor or inside a zip-top bag with a rolling pin.
Chill the filling before dipping to prevent crumbs in your melted chocolate.
Use a fork for dipping so excess chocolate drips off easily.

Ingredient Variations

Swap Butterfinger for Reese’s Peanut Butter Cups or Kit Kats for a twist.
Try white chocolate coating for a different flavor profile.
Add a pinch of sea salt on top before the chocolate sets for a sweet-salty combo.

Serving Suggestions

Serve these Butterfinger Balls as part of a holiday candy platter, package them in gift bags for friends, or enjoy them as a mid-afternoon treat with coffee.

Make Ahead & Storage Tips

Fridge: Store in an airtight container for up to 7 days.
Freezer: Freeze for up to 2 months—thaw in the fridge before serving.

Frequently Asked Questions

Q: Can I make these without peanut butter?
A: Yes—substitute almond or sunflower seed butter for a nut-free version.

Q: Can I use crunchy peanut butter?
A: Absolutely! It will add extra texture.

Q: How do I keep the chocolate coating smooth?
A: Use high-quality chocolate and ensure no water comes in contact during melting.

Q: Can I make them ahead for an event?
A: Yes—they hold up perfectly when stored in the fridge or freezer.

Emily