Last Halloween, Lina came home with a pillowcase overflowing with candy, and by the middle of November, we still had a pile of Butterfinger Balls taking up space in the pantry. “Mom, can we make something with these?” he asked, holding up a few crushed bars. That’s when I remembered the Butterfinger Balls my grandmother used to whip up every Christmas. After more than a decade of making candies and truffles professionally, I’ve realized that the best homemade sweets are often the easiest. These are no exception just crushed Butterfingers, peanut butter, powdered sugar, and melted chocolate.
Why I Love This Butterfinger Balls
These Butterfinger balls check every box when it comes to cravings they’re sweet, salty, crunchy, and creamy all at the same time. That first bite through the silky chocolate shell gives a satisfying snap, and then you hit the peanut butter center, speckled with bits of Butterfinger candy in every mouthful. They’ve got texture without being hard, creaminess without turning soft, and just the right balance of sweetness and saltiness. Somehow, the Butterfinger pieces stay crisp even after being mixed into the peanut butter, which feels like a little bit of candy magic.
Lina loves them because they’re the perfect poppable size no mess, no crumbs, just one sweet bite. I love them because they taste indulgent without being over-the-top sweet, more like something you’d find in a fancy chocolate shop than a way to use up leftover Halloween candy.Another reason I adore this recipe: it’s effortless. No oven, no stove, no special gadgets-just one bowl, a quick mix, a few rolls, a dip in melted chocolate, and you’re done. I can throw these together while helping Lina with homework, catching up on calls, or watching TV.
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Ingredients You’ll Need For Butterfinger Balls
For the Butterfinger Mixture:
- 8-10 fun-size Butterfinger candy bars
- creamy peanut butter
- powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Coating:
- milk chocolate chips
- 1 tablespoon shortening or coconut oil
- Or use chocolate melting wafers/almond bark
Optional Add-ins:
- Graham cracker crumbs
- Rice Krispies
- Mini chocolate chips
- White chocolate for drizzling
For Topping:
- Sprinkles
- Extra crushed Butterfinger pieces
- Sea salt flakes
See recipe card for quantities.
How To Make Butterfinger Balls Step By Step
Crush and Mix:
- Unwrap Butterfinger bars and place in zip-top bag
- Crush with rolling pin until small pieces
- Mix crushed candy, peanut butter, powdered sugar, vanilla, and salt in bowl
- Use your hands to mix everything together
- Mixture should hold together when squeezed
Roll the Balls:
- Scoop about 1 tablespoon of mixture
- Roll between your palms into smooth balls
- Place on parchment-lined baking sheet
- Refrigerate 30 minutes to firm up
- Makes about 30-35 balls
Dip in Chocolate:
- Refrigerate 20 minutes until chocolate hardens
- Melt chocolate chips with shortening in microwave
- Stir until completely smooth
- Drop one ball into chocolate, roll to coat
- Use fork to lift out, tap off excess chocolate
- Place back on parchment paper
- Top with crushed Butterfinger pieces before chocolate sets
Storing Your Butterfinger Balls
Refrigerator (2-3 weeks):
- Store in airtight container
- Layer with parchment paper between
- Keep away from strong-smelling foods
- Best texture when cold
- Chocolate stays firm and snappy
Freezer (2-3 months):
- Freeze in single layer first
- Then transfer to freezer bag
- Remove air before sealing
- Thaw 10 minutes before eating
- Texture stays perfect
Room Temperature (3-4 days):
- Only if your house is cool
- Store in airtight container
- Not recommended in summer
- Chocolate can get soft and messy
- Peanut butter can separate
Gift Packaging:
- Best within 2 weeks
- Wait until chocolate is completely set
- Use candy boxes or tins
- Add tissue paper between layers
- Include “keep refrigerated” note
Butterfinger Balls Variations
White Chocolate Version:
- Dip in white chocolate instead of milk chocolate
- Drizzle with milk chocolate on top
- Looks fancier and more elegant
- Great for weddings or showers
- Still tastes like Butterfingers
Peanut Butter Cup Style:
- Add mini Reese’s pieces to the mixture
- Double the peanut butter
- Roll in chopped peanuts before chocolate
- Peanut butter lovers go crazy
- Lina’s personal favorite variation
Holiday Butterfinger Balls:
- Use red and green chocolate melts for Christmas
- Add peppermint extract to mixture
- Top with crushed candy canes
- Festive and seasonal
- Makes great gifts
Protein Ball Version:
- Use protein powder instead of some powdered sugar
- Add chia seeds or flax
- Skip the chocolate coating
- Still sweet but healthier
- Post-workout treat that tastes like dessert
Equipment For Butterfinger Balls
- Large mixing bowl
- Zip-top bag (for crushing candy)
- Rolling pin (for crushing)
- Baking sheet
- Parchment paper
- Fork (for dipping)
- Microwave-safe bowl (for melting chocolate)
Smart Swaps for Butterfinger Balls
Healthier Options:
- Almond butter → Peanut butter (different flavor, works great)
- Coconut sugar → Powdered sugar (less refined)
- Dark chocolate → Milk chocolate (less sugar, more intense)
- Less powdered sugar → Full amount (use 1.5 cups instead)
Dietary Needs:
- Sunflower seed butter → Peanut butter (nut-free)
- Dairy-free chocolate chips → Regular chocolate (vegan)
- Sugar-free Butterfingers → Regular (for diabetics)
- Gluten-free version → Already gluten-free!
Different Candy Bars:
- Snickers bars → Butterfingers (nuttier, chewier)
- Reese’s cups → Butterfingers (more peanut butter forward)
- Heath bars → Butterfingers (toffee flavor instead)
- Baby Ruth → Butterfingers (chewier texture)
Texture Add-ins:
- Chopped peanuts → Nothing extra (double peanut)
- Graham crackers → Nothing extra (more crumbly texture)
- Rice Krispies → Nothing extra (extra crunch)
- Crushed pretzels → Nothing extra (salty twist)
Top Tip
- Back making these Butterfinger Balls more times than I can count, I’ve picked up a few key tricks that make the difference between a decent batch and a showstopper. First, don’t crush the Butterfingers too finely you want little bits, not crumbs. I pulse mine in the food processor for just a few seconds so there are still small, crunchy pieces throughout. If you turn them into powder, you lose that irresistible texture that makes these treats so good.
- And when it comes to mixing, skip the spoon and use your hands. It might feel a little messy, but the warmth from your hands softens the peanut butter and helps everything blend together much more smoothly.Next, make sure to chill the balls before dipping them in chocolate this step is essential. If you try to dip them at room temperature, they’ll fall apart and create a mess.
- I usually refrigerate mine for at least half an hour, sometimes longer if I have time. Cold, firm centers stay intact and coat beautifully. When it’s time to melt your chocolate, stir in a bit of shortening or coconut oil. It thins the chocolate just enough to make dipping easier and gives the finished coating a gorgeous, glossy finish. I usually go with about a tablespoon of oil for every two cups of chocolate chips.
The Secret My Cousin Tried to Keep
My cousin has been bringing Butterfinger balls to every family get-together for as long as I can remember, and somehow hers always tasted better than mine. They were creamier, smoother, and had this rich flavor I could never quite replicate. I’d ask her a hundred times what she did differently, and she’d just grin and say, “Oh, I use the same recipe as everyone else!” Meanwhile, at every holiday Christmas, Easter, birthdays, you name it her tray would be empty long before mine. It drove me crazy. I experimented with more peanut butter, less powdered sugar, even different brands of chocolate, but nothing ever came close.
Then last summer, during our big family reunion, I finally decided I wasn’t leaving without answers. I caught her in the kitchen mid-batch and told her, “I’m watching you this time.” She laughed, but finally gave in and let me in on her little secret: a quarter cup of marshmallow fluff. That’s it. She stirs it right into the peanut butter mixture, and it completely changes the texture softer, creamier, with just a hint of chewiness that makes them irresistible. She said she discovered it by accident one year after grabbing the wrong jar from her pantry, and she’s been making them that way ever since.
FAQ
Why was Butterfinger discontinued?
Butterfinger Balls wasn’t discontinued! There was a recipe change back in 2019 when Ferrero bought the brand from Nestle, and people freaked out thinking they were gone forever. The new version has a different chocolate coating and slightly different texture, which made longtime fans pretty upset. Some stores stopped carrying them for a while during the transition, which added to the confusion.
What is the crunchy stuff in Butterfingers?
That crunchy, flaky center is made from ground roasted peanuts mixed with sugar that’s been cooked and then layered into thin sheets. It’s kind of like peanut brittle that’s been rolled super thin and layered over and over. The texture comes from how they process it it’s crispy and flaky instead of hard and solid. When you crush Butterfingers for these balls, all those little flakes stay crunchy even after being mixed with peanut butter. That’s what makes this recipe so good.
What are Butterfinger balls?
Butterfinger balls are a no-bake candy made by crushing Butterfinger candy bars and mixing them with peanut butter and powdered sugar, rolling the mixture into balls, and dipping them in chocolate. They’re like homemade truffles but easier and way more addictive. My grandmother used to make them for every holiday, and now they’re my go-to recipe when I need something sweet that looks impressive but takes minimal effort.
Are they discontinuing Butterfinger Balls?
No, Butterfinger Balls are not being discontinued. This rumor pops up every few years and sends people into a panic, but it’s never true. They’re one of the most popular candy bars in America and make way too much money to ever disappear. The recipe change in 2019 made people worried, and sometimes stores run out or stop carrying certain sizes, but the brand itself is going strong. I buy them in bulk at Costco for making these balls, and they’re always fully stocked.
No-Bake Candy Perfection!
Now you have all the tricks to make perfect Butterfinger balls from crushing the candy just right to using that toothpick dipping method. These Butterfinger balls recipe proves that the best homemade treats don’t need an oven or fancy equipment. Just crushed candy bars, peanut butter, chocolate coating, and a little patience create something that tastes like you spent way more effort than you actually did.
Craving more easy sweet treats? Try our Best Cotton Candy Cake Recipe for those coconut-pecan topped favorites. Need something crunchy and addictive? Our Delicious Greek honey cake Recipe delivers cinnamon-sugar magic in 20 minutes. Looking for an impressive dessert? Our Best Strawberry Shortcake Sushi Roll Recipe creates stunning swirls with minimal work!
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Pairing
These are my favorite dishes to serve with Butterfinger Balls
Butterfinger Balls
These no-bake Butterfinger Balls combine crushed Butterfinger candy bars, creamy peanut butter, and powdered sugar, rolled and dipped in silky melted chocolate. Sweet, salty, crunchy, and creamy-all in one bite! Perfect for using up leftover Halloween candy or gifting during the holidays.
Ingredients
Equipment
Method
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Unwrap the Butterfinger bars and place them in a zip-top bag. Crush with a rolling pin or pulse in a food processor until you have small, crunchy pieces.
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In a large mixing bowl, combine crushed Butterfingers, peanut butter, powdered sugar, vanilla, salt, and optional marshmallow fluff. Mix by hand until smooth and evenly blended.
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Scoop about 1 tablespoon of the mixture and roll into smooth balls. Arrange on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
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Melt chocolate chips with shortening or coconut oil until smooth. Dip each chilled ball into the melted chocolate, tap off excess, and return to parchment paper. Top with crushed Butterfinger pieces if desired.
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Refrigerate for about 20 minutes or until the chocolate is fully set. Store the finished Butterfinger Balls in an airtight container in the fridge or freezer.
Nutrition
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
