Butterfinger Balls are made with a 5-ingredient Butterfinger filling, dipped in melted chocolate, and dusted with Butterfinger Bits! A wonderfully sweet delicacy that takes only 30 minutes to prepare!

13 cups creamy peanut butter 12 cups softened salted butter 1 teaspoon vanilla essence 2 cups powdered sugar 112 cups Butterfinger Bits + more for topping (optional) 3 cups chocolate melting wafers

Making Butterfinger Balls

Whip the peanut butter, butter, and vanilla in a large mixing bowl or stand mixer for 30 seconds.

Sift in the powdered sugar and whisk until smooth.

Mix in the butterfinger chunks until well combined.

Refrigerate the mixture for at least 30 minutes.

Line a baking sheet with parchment paper, then use a medium cookie scoop to portion out the peanut butter mixture and form into balls. Place them on a baking sheet and freeze them for 20 to 30 minutes.

Melt the chocolate melting wafers in a wide glass at 30-second intervals, stirring between each, until thoroughly melted, just before taking the balls from the freezer.

Dip them in the melted chocolate with a fork or dipping utensil, then place them on the parchment paper.

Allow the chocolate to harden before sprinkling the tops of the balls with Butterfinger Bits.

Note: Refrigerate in an airtight container for up to 7 days or freeze in a freezer bag for up to 3 months.

This recipe called for Jif creamy peanut butter; I’ve never tried it with all-natural peanut butter.

Chocolate chips can be substituted for the melted wafers. Add 12 teaspoons of coconut oil to each cup of chocolate chip for smoothness.

There will be leftover chocolate because you want to be able to dip these balls almost entirely without covering the tops, so the chocolate must be deep enough at all times for the balls to sink in.

Allowing the balls to stay out for too long before dipping might lead them to sweat, making it difficult for the chocolate to adhere.

Freeze for no more than 30 minutes before dipping. If not ready to fall, place in the refrigerator.