Ah, you’re talking about Butterfinger Balls — a delicious, no-bake candy treat that’s crunchy, chocolatey, and peanut-buttery all at once! 🍫🥜 Here’s a simple breakdown and recipe:
Ingredients
- 2 cups crushed Butterfinger candy bars (about 4–5 bars)
- 1 (8 oz) cream cheese, softened
- 2 cups semi-sweet chocolate chips or chopped chocolate
- 1 tsp vegetable oil (optional, for smoother chocolate coating)
Instructions
- Crush the Butterfingers
- Place candy bars in a zip-top bag and crush with a rolling pin, or pulse in a food processor until fine crumbs.
- Mix with cream cheese
- In a bowl, combine the crushed Butterfingers and softened cream cheese until well blended.
- Form balls
- Roll mixture into 1-inch balls and place on a baking sheet lined with parchment paper.
- Chill in the fridge for 30–60 minutes so they firm up.
- Coat in chocolate
- Melt chocolate chips in a microwave-safe bowl (30-second intervals, stirring each time) or over a double boiler.
- Add 1 tsp vegetable oil for a shinier, smoother coating.
- Dip each chilled ball in melted chocolate using a fork or toothpick, letting excess drip off.
- Chill again
- Place chocolate-coated balls back on parchment and refrigerate until chocolate is set (about 1 hour).
- Enjoy!
- Keep them stored in the fridge in an airtight container — they last about 1–2 weeks, if they last that long!
💡 Tips
- You can add a drizzle of white chocolate for decoration.
- If you like peanut butter flavor, mix 2–3 tbsp peanut butter into the cream cheese mixture.
- For extra crunch, fold in some crushed nuts.
These are perfect for holidays, parties, or just a chocolate craving!
If you want, I can also give a super quick 5-minute microwave version that’s even easier. Do you want me to do that?
