Butterfinger Bliss Balls
Delight in creamy peanut butter mixed with graham cracker crunch and Butterfinger candy, coated in melted chocolate. Perfectly sweet balls great for parties and festive occasions.
Equipment
- 1 mixing bowl for combining ingredients
- 1 electric mixer or stand mixer to blend dough
- 1 large cookie sheet lined with parchment paper
- 1 microwave-safe bowl for melting chocolate
- 1 spatula for mixing and scraping bowl
Ingredients
- 4 tablespoons softened butter ½ stick
- 1 teaspoon vanilla extract
- 8 ounces chocolate bark or chocolate chips
- ½ cup crushed Butterfinger bars
- 1 cup powdered sugar
- 1 cup creamy peanut butter avoid all-natural varieties
- ¾ cup graham cracker crumbs
- Optional garnishes: crushed Butterfinger bars festive sprinkles, or coarse sea salt
Instructions
- In a mixing bowl, blend peanut butter and softened butter with an electric mixer until creamy and uniform.
- Add vanilla extract and mix thoroughly.
- Gradually incorporate powdered sugar in increments, mixing at low speed and scraping bowl sides as needed.
- Gently fold in graham cracker crumbs and crushed Butterfinger bars.
- Line a large cookie sheet with parchment paper. Scoop 1 to 1½ tablespoons of dough and roll into balls, placing them on the sheet.
- Freeze the balls on the cookie sheet for 30 minutes until firm.
- Melt the chocolate in a microwave-safe bowl using 30-second intervals at 50% power, stirring between intervals until smooth but not overheated.
- Dip each chilled ball into melted chocolate, coating fully or partially as desired.
- Sprinkle optional garnishes such as crushed Butterfinger, sprinkles, or sea salt on coated balls.
- Allow chocolate to set completely before serving.
Notes
- Store in an airtight container refrigerated up to one week.
- Use conventional peanut butter brands for best texture.
- Chocolate bark is preferred for smoother coating.
- Double boiler melting is an alternate method.