Here’s a detailed recipe for Homemade Butterfinger Balls—a no-bake treat that tastes like a mix of Butterfinger candy bars and peanut butter truffles.
Ingredients
For the filling
- 1 cup creamy peanut butter
- 1 cup crushed candy corn (about 8 oz / 225 g)
- 1 cup powdered sugar
- 1 cup crushed graham crackers (about 8 full crackers)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the coating
- 12 oz (340 g) milk chocolate or semi-sweet chocolate, chopped
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
Optional toppings
- Crushed peanuts
- Crushed Butterfinger candy
- Sea salt flakes
Equipment
- Mixing bowl
- Microwave-safe bowl or double boiler
- Baking sheet or tray
- Parchment paper
- Cookie scoop or tablespoon
Instructions
Step 1: Crush the candy corn
Place the candy corn in a microwave-safe bowl and heat for 20–30 seconds until soft. Stir until mostly smooth. If needed, microwave in 10-second intervals.
Step 2: Make the filling
In a large mixing bowl, combine:
- Softened candy corn
- Peanut butter
- Butter
- Vanilla extract
Mix until smooth.
Add:
- Powdered sugar
- Crushed graham crackers
Stir until a thick dough forms. The mixture should hold together when squeezed. If it’s too sticky, add a little more graham cracker crumbs or powdered sugar.
Step 3: Shape the balls
- Line a tray with parchment paper.
- Scoop about 1 tablespoon of mixture for each ball.
- Roll between your palms to form smooth balls.
You should get about 24–30 balls, depending on size.
Step 4: Chill
Place the tray in the refrigerator for 30–45 minutes or freezer for 15 minutes until firm.
Step 5: Melt the chocolate
Using a microwave:
- Heat chocolate and coconut oil for 30 seconds.
- Stir.
- Continue heating in 15-second intervals, stirring each time, until smooth.
Or melt over a double boiler.
Step 6: Coat the balls
- Drop each chilled ball into the melted chocolate.
- Use a fork to lift it out, allowing excess chocolate to drip off.
- Return to the parchment-lined tray.
If desired, sprinkle with crushed peanuts or Butterfinger crumbs before the chocolate sets.
Step 7: Set the chocolate
Refrigerate for 15–20 minutes until the coating is firm.
Storage
- Refrigerator: Up to 2 weeks in an airtight container.
- Freezer: Up to 3 months. Thaw in the refrigerator before serving.
Tips for the Best Butterfinger Flavor
- Candy corn and peanut butter create the signature Butterfinger-like center.
- Use creamy peanut butter (such as commercial brands) for the smoothest texture.
- For extra crunch, mix ¼ cup crushed cornflakes into the filling.
- Chill the centers well before dipping to prevent them from falling apart in the chocolate.
Yield
Approximately 24–30 Butterfinger Balls.
Nutrition (approximate per ball, if making 28)
- Calories: 140
- Fat: 8 g
- Carbohydrates: 16 g
- Protein: 3 g
These are especially popular during Halloween and holiday cookie exchanges because they require no baking and can be made several days ahead.