Description
These Easy Butterfinger Balls are a no-bake, deliciously sweet treat perfect for parties or satisfying your chocolate cravings. Made with crushed Butterfinger candy bars, cream cheese, and coated in rich semi-sweet chocolate, these bite-sized balls are simple to prepare and guaranteed to delight.
Ingredients
Scale
Filling
- 2 cups crushed Butterfinger candy bars
- 1 (8-ounce) package cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Coating
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable oil (optional)
Instructions
- Prepare the Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps for a silky texture.
- Fold in Butterfinger: Gently fold the crushed Butterfinger candy bars into the cream cheese mixture, distributing evenly without overmixing.
- Form the Balls: Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet to prevent sticking.
- Freeze the Balls: Freeze the rolled balls for 30 minutes to firm them up and make them easier to coat.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring well between each, until smooth. Stir in the coconut oil or vegetable oil if using, to achieve a silky consistency perfect for coating.
- Coat the Balls: Dip each chilled Butterfinger ball into the melted chocolate ensuring full coverage. Return the coated balls to the parchment-lined baking sheet.
- Chill and Set: Place the chocolate-covered balls in the refrigerator for 10-15 minutes to allow the chocolate to harden completely.
- Serve or Store: Serve immediately or store the Butterfinger Balls in an airtight container in the fridge for up to one week to maintain freshness.
Notes
- Use parchment paper or a silicone mat to prevent balls from sticking to the tray.
- For a smoother chocolate coating, adding oil is optional but recommended.
- These treats are best stored refrigerated and consumed within one week.
- Let the cream cheese soften completely to ensure smooth mixing.
- Freezing the balls before coating helps the chocolate adhere better and creates a firmer bite.
