This recipe for Butterfinger Balls has been one of my go-to treats whenever there’s a celebration, bake sale, or a sudden craving for something crunchy and sweet. I first made these years ago while pulling together last-minute desserts for a family gathering; the filling came together in minutes and the combination of creamy peanut butter with shards of Butterfinger candy instantly won everyone over. The texture is what I love most: a dense, buttery center studded with crunchy candy, encased in a crisp chocolate shell that shatters pleasanty when bitten into.

I discovered this particular blend while experimenting with pantry staples — peanut butter, powdered sugar, and leftover Butterfinger Bits — and it turned into a signature tray that disappears every time. The recipe is forgiving: you can use a stand mixer or a bowl and a sturdy wooden spoon, and it holds up well in the fridge for gifting or serving over several days. The sweet-salty balance from the salted butter and peanut butter, the vanilla lift, and the finished chocolate coating make these little bites dangerously moreish.

Ingredients

• Creamy peanut butter: Use 1 1/3 cups of a reliable brand such as Jif or Skippy for consistent texture and flavor; natural peanut butter with oil separation can make the mixture looser and harder to roll.
• Salted butter, softened: 1/2 cup adds richness and firmness to the filling; bring to room temperature but not melted so the center sets correctly.
• Vanilla extract: 1 teaspoon of pure vanilla brightens the sweetness and rounds out the candy flavors.
• Powdered sugar: 2 cups sifted into the mixture to create a firm, smooth dough-like center; sifting prevents lumps and ensures a silky mouthfeel.
• Butterfinger Bits: 1 1/2 cups folded into the filling and extra for topping; these provide the signature crunchy, flaky texture — if unavailable, roughly chop regular Butterfinger bars.
• Chocolate melting wafers: 3 cups for dipping; use colored or dark milk wafers depending on your preference. If substituting chocolate chips, add 1/2 teaspoon coconut oil per cup for a glossy, smooth dip.

Instructions

Combine base ingredientsAdd 1 1/3 cups creamy peanut butter, 1/2 cup softened salted butter, and 1 teaspoon vanilla extract to a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Cream together on medium speed for 30 seconds until the mixture is smooth and homogenous. The butter should be soft but not melted to keep the filling firm.Incorporate powdered sugarSift 2 cups powdered sugar into the bowl to avoid lumps, then beat on low until fully incorporated and the mixture forms a thick, dough-like consistency. If the mixture seems too soft, add a tablespoon more powdered sugar at a time; conversely, avoid overworking which can warm the butter and make rolling sticky.Fold in candyUsing a spatula, gently fold in 1 1/2 cups Butterfinger Bits, distributing the crunchy shards evenly. The bits create texture and help the filling hold shape. Taste a tiny piece and adjust if you’d like more candy for extra crunch.Chill the fillingCover the bowl with plastic wrap and chill in the refrigerator for 30 minutes. Cooling firms the mixture so it rolls easily into balls without sticking to your hands and ensures a clean chocolate coating later.Portion and freeze brieflyLine a cookie sheet with parchment paper. Use a medium cookie scoop or tablespoon to portion the mixture, roll quickly between your palms to form neat balls, and place them on the prepared sheet. Transfer the tray to the freezer and chill for 20 to 30 minutes until the centers are firm but not rock solid.Melt chocolateJust before dipping, melt 3 cups chocolate melting wafers in a wide microwave-safe bowl in 30-second intervals, stirring between bursts until fully melted and glossy. If using chocolate chips, stir in 1/2 teaspoon coconut oil per cup to help the coating set hard and smooth.Dip and finishUsing a dipping fork or standard fork, submerge each ball into the melted chocolate almost completely, allowing excess to drip back. Return to the parchment-lined sheet and immediately sprinkle the tops with reserved Butterfinger Bits so they adhere to the wet chocolate. Allow the coating to set at room temperature or refrigerate briefly until hardened.

Storage Tips

Store finished pieces in a single layer or separated with parchment sheets in an airtight container in the refrigerator for up to 7 days. For longer storage, arrange them in a freezer bag with parchment between layers and freeze for up to 3 months. When reheating from frozen, place the container in the refrigerator to thaw for several hours before serving to avoid condensation on the chocolate. Avoid leaving at room temperature for extended periods in humid conditions; condensation can soften the chocolate and make the exterior sticky.

Ingredient Substitutions

If Butterfinger Bits are not available, finely chop regular Butterfinger candy bars and gently fold them in; expect slightly larger shards. For a nut-free alternative, swap peanut butter for a sunflower seed butter and choose a chocolate coating labeled nut-free, though flavor will shift and some people may notice a seedy aftertaste. Use almond butter for a different nut profile but reduce the salted butter slightly if your almond butter is already salted. If you prefer a less sweet center, decrease powdered sugar by up to 1/4 cup, but keep in mind the mixture will be softer and require extra chilling.

Serving Suggestions

Serve on a decorative platter with small paper liners to keep fingers clean. These pair well with coffee, strong black tea, or a creamy milkshake for a nostalgic dessert pairing. For holiday gatherings, place a few on a tiered cake stand with other small confections for a candy buffet. Garnish with a light dusting of cocoa or a drizzle of contrasting chocolate to elevate presentation for gifting or special events.

Cultural Background

While not a traditional confection tied to a specific region, combining candy bars with a peanut-butter base is a longstanding American practice rooted in mid-20th-century home baking, where convenience candies were frequently repurposed into no-bake treats. Butterfinger, introduced in the 1920s, became a household name, and repurposing its flaky crisp texture into homemade bites built a bridge between store-bought candy and homemade comforts, reflecting a larger American tradition of creative, unfussy sweets.

Seasonal Adaptations

Adjust the chocolate coating for seasonal flair: use colored melting wafers for holidays, dark chocolate and sea salt for winter parties, or white chocolate with pastel sprinkles for spring. Add a pinch of chili powder to the filling for a warm autumn twist or fold in crushed peppermint for a festive winter edge. These simple swaps make the same base feel appropriate for any season while retaining the signature crunch and creamy contrast.

Meal Prep Tips

To streamline assembly, measure and sift the powdered sugar ahead of time and pre-portion cookie scoops on a tray before chilling. Store the unrolled, chilled filling in a covered container in the refrigerator for up to 24 hours; roll and dip when guests arrive. For large batches intended as gifts, dip a test piece first to confirm chocolate viscosity, then work in small batches to keep the coating consistent.

These Butterfinger Balls are a celebration of texture and nostalgia in a bite-size treat—easy to make, easy to share, and impossible to resist. Make a batch, package a few for friends, and enjoy watching them disappear.