Here’s a simple, no-bake recipe for Butterfinger Balls—a crunchy, chocolatey treat you can make in about 30 minutes.
Ingredients
- 2 cups crushed Butterfinger candy bars (about 4–5 bars)
- 1 (8 oz) cream cheese, softened
- 2 cups semi-sweet chocolate chips (for coating)
- 1 tsp vegetable oil (optional, for smoother chocolate)
Instructions
1. Crush the candy
- Place Butterfingers in a zip-top bag and crush with a rolling pin, or pulse in a food processor until fine.
- You want small crunchy pieces, not dust.
2. Mix with cream cheese
- In a bowl, combine crushed Butterfinger + softened cream cheese.
- Stir until a smooth, sticky mixture forms.
3. Form balls
- Roll mixture into 1-inch balls.
- Place on a parchment-lined baking sheet.
- Chill in the fridge for 15–20 minutes to firm up.
4. Melt the chocolate
- In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each, until smooth.
- Add 1 tsp oil if desired for easier dipping.
5. Coat the balls
- Use a fork or toothpick to dip each Butterfinger ball into melted chocolate.
- Place back on parchment to set.
6. Chill and serve
- Refrigerate for another 15–20 minutes until chocolate hardens.
- Serve cold and store in the fridge in an airtight container.
Tips & Variations
- Add a pinch of sea salt on top for a flavor twist.
- Use white chocolate or peanut butter chips instead of dark chocolate.
- Roll in crushed nuts or sprinkles for extra fun.
If you want, I can make a super-easy 5-step version for beginners that’s perfect for school or holiday treats. Do you want me to do that?
