Peanut Butter Candy Balls
Indulge in these decadent, bite-sized treats crafted from a luscious blend of smooth peanut butter, buttery graham cracker crumbs, and finely crushed Butterfinger pieces. Each ball is coated in a rich layer of melted chocolate, then finished with a touch of crunch or festive flair. Perfect for gatherings, these morsels offer an irresistible combination of creamy and crisp textures with every bite.
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Print Recipe
Servings: 20 candy balls
Ingredients
- ½ cup finely chopped Butterfinger candy pieces
- 1 teaspoon pure vanilla extract
- 4 tablespoons of unsalted butter softened to room temperature
- 1 cup of silky standard commercial peanut butter (avoid natural varieties)
- 1 cup of sifted confectioners’ sugar
- ¾ cup of crushed graham cracker crumbs
- 8 ounces of melting chocolate bark or semi-sweet chocolate chips
- Optional toppings: extra Butterfinger crumbles coarse sea salt, or festive sprinkles
Instructions
- Combine the peanut butter and softened butter in a medium mixing bowl. Using an electric hand mixer set to medium speed, beat the mixture until uniformly smooth and incorporated.
- Pour in the vanilla extract and mix briefly until well blended.
- Gradually incorporate the powdered sugar in portions, beating on low speed after each addition. Pause occasionally to scrape down the sides of the bowl to ensure even mixing.
- Fold in the crushed graham cracker crumbs and the chopped Butterfinger bits until fully integrated into the dough.
- Line a baking sheet with parchment paper. Scoop out portions of the mixture—approximately 1 to 1½ tablespoons each—and roll them between your palms to form compact, uniform balls. Arrange them evenly on the prepared tray.
- Transfer the tray to the freezer and chill the balls for approximately 30 minutes, or until they are firm to the touch.
Melting the Chocolate
- Place the chocolate bark or chips in a microwave-safe bowl. Heat in the microwave in 30-second intervals at 50% power, stirring between each interval. Stop heating once small pieces remain and stir gently until completely melted and smooth.
- Dip each chilled peanut butter ball into the melted chocolate, ensuring even coverage. You may choose to fully coat each ball or leave a small section exposed for a two-tone effect.
- Immediately sprinkle with additional Butterfinger crumbs, decorative sprinkles, or a pinch of flaky salt before the coating sets.
- Allow the chocolate shell to firm up completely before serving or storing.
Notes
For optimal freshness, store the finished candy balls in a sealed container in the refrigerator for up to seven days.
Avoid using natural-style peanut butter, as its higher oil content can alter the texture.
Chocolate bark produces a smooth, glossy finish and does not require tempering. For a balanced texture, a combination of bark and chocolate chips can also be used.
If preferred, the chocolate may be melted using a double boiler over low to medium-low heat.