Description
These Easy Butterfinger Balls are a delightful no-bake treat combining crushed Butterfinger candy bars with a creamy, sweetened cream cheese mixture, all coated in a smooth layer of melted chocolate. Perfect for parties, holidays, or anytime you crave a sweet and crunchy bite-sized dessert.
Ingredients
Scale
Filling
- 2 cups crushed Butterfinger candy bars
- 1 (8-ounce) package cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Coating
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable oil (optional)
Instructions
- Prepare the Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. This creates the base that will bind the crushed candy bars.
- Fold in the Candy: Gently fold the crushed Butterfinger candy bars into the cream cheese mixture until evenly incorporated, making sure not to overmix to maintain some crunch.
- Form the Balls: Roll the mixture into 1-inch diameter balls using your hands, shaping them evenly. Place each ball on a parchment-lined baking sheet for easy handling.
- Freeze the Balls: Place the baking sheet in the freezer and chill the formed balls for 30 minutes. This firms them up, making them easier to coat in chocolate.
- Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips by heating in 20-second increments, stirring thoroughly after each interval. For a smoother and glossier coating, stir in one tablespoon of coconut or vegetable oil.
- Coat the Balls: Remove the chilled Butterfinger balls from the freezer. Using a fork or dipping tool, dip each ball into the melted chocolate ensuring it is fully covered. Tap off excess chocolate and place back on the parchment-lined baking sheet.
- Chill and Set: Refrigerate the coated balls for 10 to 15 minutes until the chocolate has fully set and hardened, making them ready for serving.
- Serve and Store: Serve the Butterfinger Balls immediately or store them in an airtight container in the refrigerator to keep fresh for several days.
Notes
- Using softened cream cheese is essential for a smooth mixture and easier rolling.
- Adding coconut or vegetable oil to the melted chocolate helps achieve a glossy finish and easier dipping.
- Ensure the balls are well chilled or frozen before dipping to prevent melting the chocolate coating.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- For a variation, you can try using white chocolate chips instead of semi-sweet chocolate.
