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–+ servings
butterfinger balls

Butterfinger Balls

5 from 1 vote
Crushed Butterfinger candy bars mixed with cream cheese, rolled into balls, and coated in chocolate for perfect sweet and crunchy no-bake treat.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 30 balls
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10 Butterfinger candy bars, crushed Fun size or regular, about 2 cups crushed
  • 8 ounces cream cheese, softened Room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup graham cracker crumbs Optional for binding
  • 16 ounces chocolate chips or candy melts Semi-sweet or milk chocolate
  • 1 tablespoon coconut oil or shortening For smooth coating
  • ½ cup extra crushed Butterfingers For topping

Equipment

  • 1 Food processor For crushing candy
  • 1 Large bowl For mixing
  • 1 Electric mixer For cream cheese
  • 1 Cookie scoop For portioning
  • 1 Baking sheet With parchment paper
  • 1 Microwave-safe bowl For melting chocolate
  • 1 dipping fork For coating

Method
 

  1. Place Butterfinger candy bars in food processor and pulse until finely crushed into small crumbs, or crush in sealed plastic bag with rolling pin.
  2. Beat softened cream cheese in large bowl until smooth, add powdered sugar and vanilla extract mixing until combined, then fold in crushed Butterfingers until evenly distributed.
  3. Scoop mixture using small cookie scoop or tablespoon, rolling between palms to form smooth 1-inch balls, then place on parchment lined baking sheet.
  4. Refrigerate formed balls for at least 1 hour or freeze for 30 minutes until firm so they hold shape during dipping.
  5. Melt chocolate chips with coconut oil in microwave in 30 second intervals, stirring between each, until smooth and fluid.
  6. Using fork or dipping tool, dip each chilled ball into melted chocolate coating completely, let excess drip off, then place on parchment paper and immediately sprinkle with extra crushed Butterfingers.
  7. Refrigerate dipped balls for 30 minutes until chocolate coating sets completely, then store in airtight container in refrigerator up to 2 weeks.
    dipping butterfinger balls in chocolate

Nutrition

Serving: 28gCalories: 125kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 55mgPotassium: 85mgFiber: 1gSugar: 12gVitamin A: 3IUCalcium: 2mgIron: 3mg

Notes

Crush candy very fine for best texture. Soften cream cheese to room temperature. Chill balls thoroughly before dipping. Use coconut oil in chocolate for smooth coating. Store in refrigerator up to 2 weeks. Freeze up to 3 months.

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