Chocolate Covered Butterfinger Balls

Melting Wafers vs. Regular Chocolate. I prefer Ghirardelli melting wafers, Wilton candy melts, or CandiQuik almond bark over regular chocolate because of their melting ability and smooth texture. Plus, the truffles can sit out at room temperature without softening. If you are using regular chocolate chips, you’ll need to melt them with a bit of coconut oil.

Try a different cereal. The Captain Crunch can be replaced with cornflakes or even bran flakes for a slightly different flavor.
Drizzle more chocolate on top. If you have leftover chocolate, you can drizzle it over the top of the balls once the first layer of chocolate has hardened.

Ingredients:

1 (16-oz) box powdered sugar
2½ cups graham cracker crumbs
5 (1.9-oz) Butterfinger bars, crushed
1¼ cup butter, melted
1½ cups crunchy peanut butter
1 (24-oz) package chocolate almond bark or chocolate candy coating

Instructions:

1. In a large bowl, combine powdered sugar, graham cracker crumbs, Butterfinger bits, melted butter, and peanut butter.
2. Shape into 1-inch balls and refrigerate for 30 minutes.
3. Melt chocolate almond bark according to package directions.
4. Remove balls from refrigerator and dip into the chocolate almond bark.
5. Place dipped balls on parchment or wax paper and let sit until set.
   Enjoy

Notes:

I used crunchy peanut butter in these balls. Feel free to use creamy if you don’t like chunks of peanuts.
You can make these Butterfinger Balls several days in advance and store them in an air-tight container until you are ready to serve them.
Decorate the balls with any color sprinkles – Christmas, valentines, birthday sprinkles, or your favorite team colors.
This recipe makes about 3 or 4 dozen, depending on how big you make the balls.

fff

Chocolate Covered Butterfinger Balls

Recipe by Alexandra

0.0 from 0 votes

Servings

4

Remember It Later

This recipe! Pin it to your favorite board NOW!

Pin

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1 (16-oz) box powdered sugar

• 2 2 ½ cups graham cracker crumbs

• 5 5 (1.9-oz) Butterfinger bars, crushed

• 1 1 ¼ cup butter, melted

• 1 1 ½ cups crunchy peanut butter

• 1 1 (24-oz) package chocolate almond bark or chocolate candy coating

Directions

• In a large bowl, combine powdered sugar, graham cracker crumbs, Butterfinger bits, melted butter, and peanut butter.
• Shape into 1-inch balls and refrigerate for 30 minutes.
• Melt chocolate almond bark according to package directions.
• Remove balls from refrigerator and dip into the chocolate almond bark.
• Place dipped balls on parchment or wax paper and let sit until set.
• Enjoy

Follow US on Pinterest

Follow @middleeastsector on Pinterest