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Butterfinger Balls Recipe


Butterfinger Buckeye Balls, often known as Butterfinger Balls, are extremely addictive. Ingredients include peanut butter, confectioners’ sugar, graham crackers, chopped Butterfingers, butter, and melted chocolate. Fantastic for any celebrations, barbecues, and as presents.

These Butterfinger Balls are perfect for any football viewing party or holiday celebration. The combination of Butterfingers and peanut butter is one of my all-time weak spots. In other words, I have no self-control over them! They’re like Buckeye Balls with more kicks to them!

In these bite-sized treats, I used crunchy peanut butter. If you want a smoother texture and don’t care for peanut “chunks,” go for the creamy variety. Although, I prefer mine with chunks.

These Butterfinger Balls taste great either warm or cold and can be made in advance and stored in an airtight container until ready to serve.

You can even sprinkle these Butterfinger Balls with your favorite sprinkle colors to suit the occasion!

The candy should be kept in an airtight container.

You may keep this candy in the freezer, the fridge, or even on the kitchen counter if you plan on consuming it within a day or two.

If you put the Butterfinger Balls in the fridge in an airtight container, they will stay good for approximately a month.

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5 (1.9 ounces) Butterfinger bars, crushed

1 (16 ounces) box of powdered sugar

2½ c. graham cracker crumbs

1 (24-ounce) package of chocolate almond bark or chocolate candy coating

1¼ c. butter, melted

1½ c. crunchy peanut butter


Combine powdered sugar, graham cracker crumbs, Butterfinger pieces, melted butter, and peanut butter in a large mixing dish.

Refrigerate for 30 minutes after shaping into 1-inch balls.

Melt chocolate almond bark as directed on the package.

Remove the balls from the refrigerator and coat them in the chocolate almond bark.

Lay the dipped balls on a sheet of parchment or wax paper and let them set.

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