Butterfinger Balls
Butterfinger Balls feature a 5 ingredient Butterfinger filling dipped in chocolate, making them a deliciously sweet treat.
Equipment
- Stand Mixer
- cookie sheet
- parchment paper
- fork or dipping tool
- mixing bowl
Ingredients
Filling
- 1 ⅓ cup creamy peanut butter Jif creamy peanut butter recommended
- ½ cup salted butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 ½ cups Butterfinger Bits plus more for topping (optional)
Coating
- 3 cups chocolate melting wafers
Instructions
Preparation
- Add the peanut butter, butter, and vanilla to a large bowl or stand mixer and cream together for 30 seconds.
- Sift the powdered sugar into the bowl and beat until smooth.
- Mix in the butterfinger bits until incorporated.
- Chill the mixture in the refrigerator for 30 minutes.
- Line a cookie sheet with parchment paper and portion the peanut butter mixture out with a medium cookie scoop and roll into balls. Place them on the cookie sheet and chill in the freezer for 20 to 30 minutes.
- Just before removing the balls from the freezer, melt the chocolate melting wafers in a wide glass on 30-second intervals, stirring between each, until fully melted.
- Use a fork or dipping tool to dip them in the melted chocolate then place them back on the parchment paper.
- Sprinkle the tops of the balls with Butterfinger Bits and allow them to set until the chocolate hardens.
Notes
Store in an airtight container in the refrigerator for up to 7 days or freeze in a freezer bag for up to 3 months. Chocolate chips may be used in place of melting wafers; add ½ teaspoon of coconut oil per cup of chocolate chips for smoothness.
Nutrition
Serving: 1ballCalories: 210kcalCarbohydrates: 24gProtein: 3gFat: 13gSaturated Fat: 6gCholesterol: 7mgSodium: 73mgPotassium: 110mgFiber: 1gSugar: 21gVitamin A: 86IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!