These addictive treats feature the classic candy bar flavor of Butterfinger and are easier to make than you might think!
While I love to bake cookies, bars, cakes, and pies, I don’t particularly consider myself a candy maker. In a lot of candy recipes, you have to monitor temperature closely and time things just right, and it just stresses me out. While my kitchen is not churning out traditional candy, I have found that Butterfinger balls are easy to make and even easier to enjoy. They look like something you’d buy at a cute candy shop but are actually simple and fun to make. No stress!
The Butterfinger candy bar was first introduced in 1923 by Chicago candy baron Otto Schnering, head of the Curtiss Candy Company (they also came up with Baby Ruth). The company shrewdly held a naming contest, and a local Chicago guy won. He suggested naming it after the then-popular sports term “butterfinger.” Forever a baseball town, Chicago sports fans often used the pejorative nickname “butterfinger” for baseball players who dropped a ball or catch. The candy bar name was a nod to pop culture of the 1920s and remains a favorite today.
The Butterfinger bar features a crispy, flat peanut butter-flavored inside with a creamy milk chocolate coating. For these balls, you crush up the candy bar but mix it with more peanut butter, graham cracker crumbs (for that crispy texture), powdered sugar, and, of course, softened butter. Once the balls are formed, the final dip in melty semi-sweet chocolate is the finishing touch. A little chill time, and you’re ready to enjoy! Butterfinger balls are a quick, easy treat to make whenever you want something rich and tasty.
Dipping tips
In step five, you dip the pre-chilled balls in the melty, gooey chocolate. The key is to work quickly and efficiently so the chocolate stays fluid and coats the balls easily. A big part of this efficiency is knowing what kitchen tool to use to submerge the balls in the chocolate, lift them out, and land them on the waiting baking sheet. You have a couple of options. One is a slotted spoon, which allows the excess chocolate to drip off quickly. Another option is a set of small tongs; this is my personal preference, and as long as I don’t squeeze too hard, the tongs work well, allowing me to swirl the ball in the chocolate and get an even coating.
How do I store leftovers?
Store leftover Butterfinger balls in an airtight container at room temperature for 1-2 days. If you need to keep them for a longer period, refrigerate them. They will stay fresh in the refrigerator for up to 1 month; just make sure the container is really tightly sealed so the flavor isn’t compromised. You can also freeze Butterfinger balls. In a resealable freezer bag or airtight container, they will keep for up to 5 months. Thaw in the refrigerator overnight before serving. For each of these options, place parchment or wax paper in between layers of the candies so they don’t stick to each other during storage.
Serving suggestions
Butterfinger balls are a great treat to serve during the winter holidays and go well with any number of goodies on a dessert table or as part of a gift box. For instance, pair them with Chocolate-Dipped Oreos or Red Velvet Cake Balls. They also go well with all sorts of cookies. Especially at the holidays, serve them alongside cookies like Chocolate Kiss Cookies, which also make use of a classic candy, the Hershey’s Kiss. Whenever you enjoy or serve Butterfinger balls, make sure you set plenty out, as it’s hard to eat just one!
Butterfinger Balls
Ingredients
- 1 cup creamy peanut butter
- 4 1/2 tablespoons unsalted butter softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 3/4 cup graham cracker crumbs
- 1/2 cup crushed Butterfinger candy bars
- 8 ounces semi-sweet chocolate chips
- 1/2 teaspoon vegetable oil plus more if needed
Instructions
- Beat the peanut butter, softened butter, and vanilla extract in a bowl until smooth. Slowly add in the powdered sugar while stirring.
- Mix in the graham cracker crumbs and crushed Butterfinger candy bars until evenly combined.
- Scoop out about 1 to 1 1/2 tablespoons of the mixture, roll into smooth balls, and place on a parchment-lined tray. Chill in the freezer for 30 minutes.
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave at 50% power in 30-second intervals, stirring between each until smooth. If necessary, add another 1/2 teaspoon of vegetable oil to achieve a dippable consistency.
- Dip each chilled ball into the melted chocolate, letting excess drip off, then return to the parchment-lined tray. Allow the chocolate to set at room temperature or in the refrigerator before serving.
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