These Butterfinger balls are bite-sized no-bake truffles with crushed Butterfinger candy and graham crackers folded into the filling, then dipped in chocolate. An irresistible treat!
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These No-Bake Butterfinger Balls are a Delicious Bite-Sized Treat
If you love no-bake desserts, these Butterfinger balls belong on your list right next to my peanut butter balls and classic buckeyes. The creamy peanut butter base is the same, but crushed Butterfinger bits and graham crackers add a crispy, crunchy bite that tastes just like the candy bar.
They are also so easy to make with only 15 minutes prep! Mix everything in one bowl, roll, chill, dip then the freezer does the rest.
These truffles have become my go-to for holiday cookie trays and gifting. They keep in the fridge for a week, travel well, and look way fancier than they are. Fans of my homemade crunch bars will love them too.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Creamy peanut butter: Use a regular brand like Jif or Skippy. Natural peanut butter has too much oil and the balls won’t set up properly.
- Butter: Softened, not melted. Salted or unsalted both work.
- Vanilla extract: Adds warmth and rounds out the peanut butter flavor.
- Powdered sugar: Sweetens the filling and helps it firm up when chilled. Sift it first if yours is lumpy.
- Graham crackers: Crush 4 full sheets (about ¾ cup) into pea-sized pieces. A zip-top bag and a rolling pin works great, or pulse them in a food processor.
- Butterfinger baking bits: Find these in the baking aisle near the chocolate chips. If you can’t find them, crush up 3 to 4 regular Butterfinger bars instead.
- Chocolate melting wafers: Ghirardelli melting wafers are my favorite for the best flavor and a smooth finish (no tempering needed). Use milk chocolate for the best candy bar copycat.
How to Make Butterfinger Balls
In a medium bowl, beat ¾ cup creamy peanut butter and ¼ cup softened butter with an electric mixer until smooth. Add the vanilla and a pinch of salt, mix again, then slowly add 1 cup of powdered sugar. The dough will be thick and a little crumbly.
Crush 4 graham cracker sheets in a zip-top bag with a rolling pin. Don’t go too fine here, you want actual texture in the filling, not dust. Fold the graham crackers and ½ cup Butterfinger baking bits into the peanut butter mixture with a spatula until mixed.
Scoop the dough with a medium cookie scoop, roll into smooth balls between your palms, and arrange on the baking sheet. Freeze for 30 minutes. This is the most important step. If the balls aren’t fully firm, the chocolate coating won’t go on cleanly.
Melt the chocolate wafers in the microwave (or a double boiler) until smooth, then dip each chilled ball using a fork, letting the excess drip off. Place back on the baking sheet and fully set before serving.
Recipe Tips
- Use chocolate melting wafers, not chips. Wafers melt smooth and set with a clean snap. If chips are all you have, stir in 1 teaspoon of coconut oil per cup to thin them out.
- Melt the chocolate low and slow. Microwave at 50% power in 30 second bursts, stirring between each one. High heat scorches chocolate fast and once it seizes, it’s done.
- No Butterfinger bits? Use candy bars. Crush 3 to 4 regular Butterfinger bars in a food processor for the most even texture. A zip-top bag and rolling pin works too, but you’ll get bigger chunks.
- Garnish while the chocolate is wet. Add flaky sea salt, extra crushed Butterfingers, or sprinkles within a minute of dipping. Once the chocolate sets, toppings won’t stick.
More truffles to make include Oreo balls, brownie truffles and sugar cookie truffles.
More Candy Recipes
Butterfinger Balls
Video
Ingredients
- ¾ cup creamy peanut butter , not the all natural type
- ¼ cup butter
- 1 ½ teaspoons vanilla extract
- 1 pinch salt
- 1 cup powdered sugar
- 4 sheets graham cracker , about 3/4 cup
- ½ cup butterfinger baking bits
- 2 cups chocolate melting wafers
Crushed butterfingers, flaked sea salt or sprinkle for garnish
Instructions
- Prepare: Line a baking sheet with parchment paper.
- Mix butter and peanut butter: In a medium sized bowl, combine 3/4 cup peanut butter and 1/4 cup butter using an electric mixer on medium speed, until smooth. Add 1 1/2 teaspoons vanilla and pinch of salt and mix until well combined.
- Add powdered sugar: Slowly add 1 cup powdered sugar, scraping down the sides, as needed.
- Crush graham crackers: In a zip top bag, add 4 sheets of graham crackers. Close the top and crush with a rolling pin until they are pea sized pieces.
- Fold in: Gently fold in graham cracker crumbs and 1/2 cup butterfinger baking bits.
- Make balls: Use a medium sized cookie scoop or a tablespoon to scoop out the dough. Roll into balls and place on prepared baking sheet.
- Freeze: Place the baking sheet in the freezer for 30 minutes.
- Melt chocolate: Melt the chocolate wafers in the microwave on 50% power for 30 seconds. Stir and continue in 15 second increments until smooth and melted.
- Dip balls: Using a fork, dip each ball into the chocolate and place back on the baking sheet. Sprinkle and garnishes on top while the chocolate is still wet.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
