Butterfinger Balls (No-Bake Candy)

Butterfinger Balls (No-Bake Candy)vGet ready to fall in love with the ultimate no-bake candy! These irresistible bites feature a rich, creamy peanut butter center packed with crunchy Butterfinger bits, all enrobed in a smooth, crisp chocolate shell. They’re incredibly easy to make, require zero oven time, and deliver that iconic chocolate-peanut butter flavor in a perfectly poppable treat.

Prep Time: 30 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes

Yields: About 30-36 balls

Ingredients

For the Peanut Butter Filling:

1 ⅓ cups creamy peanut butter

½ cup (1 stick) saltedbutter, softened to room temperature

1 teaspoon pure vanilla extract

2 cups powdered sugar

1 ½ cups Butterfinger Baking Bits, plus more for garnish

For the Chocolate Coating:

3 cups (about 16 oz) semi-sweet or milk chocolate melting wafers

Instructions:

Instructions

1. Create the Filling: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, beat the peanut butter, softened butter, and vanilla extract together on medium speed until smooth and completely combined, about 1-2 minutes.

2. Incorporate the Sugarand Crunch: Sift the powdered sugar into the peanut butter mixture. Mix on low speed until the sugar is incorporated and the mixture is smooth. Use a spatula to gently fold in the 1 ½ cups of Butterfinger Bits until they are evenly distributed.

3. Chill and Shape: Cover the bowl and refrigerate the mixture for 30 minutes, or until it is firm enough to handle. Using a medium cookie scoop (about 1 tablespoon), portion the mixture and roll it into smooth balls. Place them on a parchment-lined baking sheetand freeze for 20-30 minutes until solid.
   4. Melt the Chocolate: While the balls are chilling, melt the chocolate wafers in a deep, microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each, until the chocolate is completely smooth and fluid.

   Discover more Cookie Salad candies

5. Coat the Balls: Remove the peanut butter balls from the freezer. Using a fork or a dipping tool, dip each ball into the melted chocolate, tap off the excess, and return it to the parchment paper. Immediately sprinkle the top witha few extra Butterfinger Bits before the chocolate sets.
   6. Set and Serve: Allow the chocolate to harden completely at room temperature, or transfer the tray to the refrigerator for about 15 minutes to speed up the process. Once set, store in an airtight container in the fridge.

   Chef’s Notes & Tips For Perfect Dipping: Ensure the balls are very cold and firm before dipping. This prevents them from falling apart and helps the chocolate set quickly for a smooth shell.

   Butter Substitution: You can use unsalted butter if preferred.Just add a small pinch of salt to the peanut butter mixture to enhance the flavors.

4. Melting Chocolate Success: Be careful not to overheat the chocolate. If it becomes too thick, you can thin it with a teaspoon of coconut oil to improve the dipping consistency.
3. Storage: Keep these candies stored in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months.