Butterfinger Balls Recipe

Butterfinger Balls Recipe

Yields: Approximately 24-30 balls

Ingredients:

• 2 cups crushed Butterfinger candy bars (approximately 16 fun-sized bars)

• 8 oz cream cheese, softened (ensure it’s at room temperature for easier mixing)

• 2 cups semi-sweet chocolate chips (you can use milk chocolate or dark chocolate based on your preference)

• 1 tbsp vegetable shortening (optional, this helps in achieving a smooth chocolate coating)
• 1 cup powdered sugar (for sweetness and texture)

• 1 cup graham cracker crumbs (adds a nice crunch and flavor)
• 1/2 cup melted butter (for binding the mixture)
• 1/2 cup peanut butter (optional, for an added nutty flavor)

Preparation Steps:

1. Prepare the Ingredients:

• Start by crushing the Butterfinger candy bars. You can do this by placing them in a zip-top bag and using a rolling pin or mallet to crush them into small pieces. Aim for a mix of fine crumbs and larger chunks for texture.

• In a separate bowl, soften the cream cheese by letting it sit at room temperature for about 30 minutes, or you can microwave it for 10-15 seconds. It should be soft but not hot.

1. Mix the Base:

• In a large mixing bowl, combine the softened cream cheese, crushed Butterfinger pieces, powdered sugar, graham cracker crumbs, melted butter, and peanut butter (if using). Mix everything together until well combined. You can use a hand mixer or a spatula to ensure the mixture is smooth and all ingredients are evenly distributed.

1. Shape the Balls:

• Once your mixture is ready, use your hands to scoop out about a tablespoon of the mixture and roll it into a ball. Aim for 1-inch diameter balls for uniformity. Place the formed balls on a baking sheet lined with parchment paper.

1. Chill the Balls:

• Refrigerate the shaped balls for at least 30 minutes. This step is crucial as it firms up the mixture, making it easier to dip in chocolate later.

1. Melt the Chocolate:

• While the balls are chilling, melt the chocolate chips in a microwave-safe bowl. Heat them in 30-second intervals, stirring after each interval until the chocolate is smooth and fully melted. If you’re using vegetable shortening, add it to the chocolate to achieve a smoother consistency.

1. Dip the Balls:

• Remove the chilled balls from the refrigerator. Using a fork or a dipping tool, dip each ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.

1. Set the Coated Balls:

• Place the dipped balls back onto the parchment paper. If desired, you can sprinkle them with crushed nuts, sprinkles, or additional crushed Butterfinger pieces before the chocolate sets.

1. Final Chill:

• Allow the chocolate to set at room temperature or refrigerate the balls for another 15-30 minutes until the chocolate has hardened.

Serving and Storage:

• Once the chocolate is set, your Butterfinger Balls are ready to enjoy! They make great treats for parties, holidays, or just a sweet snack.
• Store any leftovers in an airtight container in the refrigerator for up to one week.

Tips and Variations:

• Flavor Variations: For a twist, try adding a teaspoon of vanilla extract or a pinch of sea salt to the mixture for enhanced flavor.
• Dipping Options: Instead of semi-sweet chocolate, you can use white chocolate or milk chocolate for a different taste and appearance.
• Coating Ideas: Roll the balls in crushed nuts, sprinkles, coconut flakes, or cocoa powder after dipping for added texture and flavor.
• Presentation: For a festive touch, place the finished Butterfinger Balls in decorative cupcake liners.

Enjoy creating and sharing these delicious Butterfinger Balls! They are sure to be a hit with everyone!