Easy Butterfinger Balls

Okay, imagine taking a Butterfinger candy bar—you know, that crispy, peanut buttery, chocolate-covered stick of happiness—and turning it into bite-sized balls that are somehow even BETTER than the original. That’s what we’re working with here. These Easy Butterfinger Balls are basically crushed Butterfinger mixed with cream cheese and peanut butter, rolled into perfect little spheres, and coated in chocolate. They’re crunchy, creamy, sweet, salty, and completely addictive. I made these for a holiday cookie exchange last year and people were literally hoarding them in napkins to take home. My coworker asked for the recipe three times in one conversation because she kept forgetting to write it down while eating them. My brother-in-law, who “doesn’t really like sweets,” ate seven in one sitting and then tried to hide the container in his coat. These balls make people lose all self-control and I’m not even sorry about it.

Why You’ll Love This Recipe

Stupidly easy. Like, if you can crush candy bars and roll balls, you’re qualified. No baking required.

Only 5 ingredients. Butterfinger, cream cheese, peanut butter, chocolate, and optional sprinkles. That’s it. You probably have most of this already.

No-bake wonder. Your oven gets the day off. Everything happens in the fridge and your hands.

Perfect for gifting. Put these in a cute box and suddenly you’re everyone’s favorite person. They travel well and look expensive.

Crowd-pleaser guaranteed. I’ve never met a person who didn’t like these. Kids love them. Adults love them. That one friend who’s “picky” will love them.

Make-ahead champion. Make them days ahead and just chill. They actually get better after sitting in the fridge overnight.

Portion control built-in. Each ball is one perfect bite (or two if you have self-restraint, which you won’t after the first one).

The Good Stuff You’ll Need

For the Balls:

• 10-12 regular-sized Butterfinger candy bars (about 16 oz total), or one 16 oz bag of Butterfinger baking bits
• 8 oz cream cheese, softened to room temperature
• 1 cup creamy peanut butter (not natural—use the regular stuff like Jif or Skippy)
• 1 tsp vanilla extract (optional but recommended)

For the Chocolate Coating:

• 16 oz chocolate candy coating (almond bark or CandiQuik), OR
• 16 oz chocolate chips + 2 tbsp coconut oil or shortening
• Optional: crushed Butterfinger pieces, sprinkles, or sea salt for topping

Equipment:

• Food processor or large ziplock bag + rolling pin
• Large mixing bowl
• Cookie scoop or spoon
• Baking sheets
• Parchment or wax paper
• Fork or dipping tool for coating

Let’s Do This

Step 1: Crush Those Butterfingers

If you’re using candy bars, unwrap all of them. This is weirdly satisfying.

Food processor method: Break the bars into chunks and pulse in the food processor until you have a mix of fine crumbs and small chunks. Don’t turn it into powder—you want texture. Pulse 8-10 times, then check. It should look like coarse breadcrumbs with some pea-sized pieces.

Anger management method: Put the unwrapped bars in a large ziplock bag, seal it (seriously, seal it or you’ll have Butterfinger dust everywhere), and beat the hell out of it with a rolling pin, meat mallet, or whatever heavy object you have. This is great if you’ve had a rough day. Smash until you have a mix of crumbs and small chunks.

Lazy method: Just buy the Butterfinger baking bits. They’re already crushed. No judgment here.

Set aside about 1/2 cup of the crushed Butterfinger for rolling the balls in later (optional but adds extra crunch). Put the rest in your mixing bowl.

Step 2: Mix the Magic

Make sure your cream cheese is SOFT. Like, you should be able to press your finger into it easily. If it’s cold, microwave it for 10-15 seconds. Cold cream cheese won’t mix and you’ll have lumps. Nobody wants lumpy balls.

In a large bowl, beat together the softened cream cheese and peanut butter until smooth and creamy. You can use a hand mixer, stand mixer, or just a wooden spoon and some elbow grease. Mix for 1-2 minutes until it’s totally combined and fluffy.

Add the vanilla if you’re using it. Mix again.

Add the crushed Butterfinger to the cream cheese mixture. Fold it in with a spatula or wooden spoon. You want it evenly distributed but don’t overmix or you’ll turn everything into mush. Some chunks are good—that’s where the texture comes from.

The mixture should be thick, sticky, and holdable. If it’s too soft to roll, stick the whole bowl in the fridge for 20-30 minutes to firm up.

Step 3: Roll ‘Em Out

Line a baking sheet with parchment or wax paper.

Using a cookie scoop (about 1 tablespoon size) or just a spoon, scoop out portions of the mixture. Roll each portion between your palms to form a ball about 1 inch in diameter. They don’t have to be perfect—rustic is charming.

Pro tip: Slightly wet or greased hands make rolling way easier. The mixture is sticky as hell. Keep a damp paper towel nearby and wipe your hands between every few balls.

Place each ball on your prepared baking sheet. They can be close together—they’re not baking, just chilling.

Once all the balls are rolled, pop the entire baking sheet into the freezer for 30 minutes. This firms them up so they don’t fall apart when you dip them in chocolate. DO NOT SKIP THIS STEP. I’ve tried. It’s a disaster.

Step 4: Melt That Chocolate

If using candy coating (almond bark): Break it into chunks and microwave in a microwave-safe bowl in 30-second intervals, stirring between each interval, until completely smooth and melted. Usually takes 1.5-2 minutes total. Don’t overheat or it’ll seize up and get grainy.

If using chocolate chips: Combine chocolate chips and coconut oil (or shortening) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and melted. The oil/shortening helps thin it out for easier dipping and gives it a nice shine.

Double boiler method: If you don’t trust your microwave, melt the chocolate in a heatproof bowl set over a pot of simmering water. Stir constantly until smooth. Keep the heat low—you’re not boiling water, just steaming it.

Your melted chocolate should be smooth, glossy, and pourable. If it’s too thick, add a tiny bit more coconut oil or shortening and stir.

Step 5: Dip and Coat Like a Pro

Take your chilled balls out of the freezer. Work quickly but don’t stress—they’ll stay cold for a bit.

Drop one ball into the melted chocolate. Use a fork or dipping tool to roll it around until completely coated.

Lift it out with the fork, letting excess chocolate drip back into the bowl. Tap the fork gently on the edge of the bowl a few times to get rid of extra chocolate—you don’t want a huge puddle of chocolate at the bottom.

Slide the coated ball off the fork onto a parchment-lined baking sheet. Use another fork or toothpick to help push it off if needed.

Right away, while the chocolate is still wet, sprinkle the top with crushed Butterfinger pieces, sprinkles, or a tiny pinch of flaky sea salt. This is your moment to make them pretty.

Repeat with all the balls. If your chocolate starts to thicken as it cools, just pop it back in the microwave for 10-15 seconds.

If you mess up a coating (and you will, we all do), just scrape off the chocolate, pop the ball back in the freezer for 10 minutes to re-chill, and try again. It’s not brain surgery.

Step 6: Chill and Devour

Once all the balls are coated, put the baking sheet in the fridge for at least 30 minutes to let the chocolate set completely. They should be firm and not sticky to the touch.

Transfer them to an airtight container or serving plate.

Try to eat just one. Fail at eating just one. Accept your fate.

Serving Suggestions

These are pretty perfect on their own, but here’s how to level up:

• Dessert platter: Arrange them with other no-bake treats for a holiday spread
• Coffee pairing: Serve with strong coffee or espresso—the bitterness cuts the sweetness perfectly
• Gift boxes: Pack them in decorative boxes or tins with tissue paper. Instant impressive gift.
• Party platters: Mix with other truffle varieties for a fancy dessert table
• Ice cream topping: Chop them up and sprinkle over vanilla ice cream. Life-changing.
• Milkshake mix-in: Blend one into a chocolate milkshake. You’re welcome.

Switch It Up

Peanut Butter Cup Balls: Use mini Reese’s cups instead of Butterfingers for peanut butter cup vibes

Oreo Balls: Swap Butterfingers for crushed Oreos—omit the peanut butter or keep it, both work

Snickers Balls: Use chopped Snickers bars for caramel peanut goodness

Heath Bar Balls: Use crushed Heath bars for toffee crunch instead

White Chocolate Coating: Dip in melted white chocolate instead of milk/dark chocolate

Dark Chocolate Upgrade: Use dark chocolate for a less-sweet, more sophisticated version

Peanut Butter Drizzle: After chocolate sets, drizzle melted peanut butter over the top

Pretzel Crunch: Add 1/2 cup crushed pretzels to the mixture for extra salt and crunch

Espresso Kick: Add 1 tbsp instant espresso powder to the cream cheese mixture for mocha vibes

Storage and Make-Ahead Tips

These are actually BETTER after they sit for a day. The flavors meld and everything gets even more delicious.

Room temperature: They’ll keep in an airtight container for 2-3 days, but honestly they never last that long in my house.

Refrigerated: Store in an airtight container in the fridge for up to 2 weeks. They firm up when cold, which makes them extra satisfying to bite into.

Frozen: These freeze beautifully! Store in an airtight container or freezer bag for up to 3 months. Thaw in the fridge for a few hours before serving, or eat them slightly frozen for a firmer texture (also amazing).

Make-ahead timeline:

• 3 months ahead: Make and freeze
• 2 weeks ahead: Make and refrigerate
• 1 day ahead: Perfect timing—they’ll taste even better
• Day of: Still great, just chill them well after coating

Gifting tip: Layer them in a box with parchment paper between layers so they don’t stick together. Keep them cold until gifting. Include a note that they should be stored in the fridge.

Why This Works So Damn Well

The science here is actually pretty simple, which is why this recipe is so foolproof.

Cream cheese is your binder—it’s soft, creamy, and holds everything together while adding tang that balances the sweetness. It needs to be room temperature so it mixes smoothly. Cold cream cheese is a lumpy nightmare.

Peanut butter adds richness, flavor, and helps the texture. It’s also slightly sticky, which helps the balls hold their shape. Using regular peanut butter (not natural) is key because it has stabilizers that keep the mixture from separating.

The Butterfinger pieces provide crunch, flavor, and texture. When you crush them, you release that honeycomb-like crispy center that’s the signature of Butterfinger. Some pieces stay chunky for texture, some break down and flavor the whole mixture.

Freezing before dipping is crucial—cold balls don’t fall apart when they hit warm chocolate. The chocolate sets quickly on cold surfaces, creating a smooth shell.

Candy coating (almond bark) is easier to work with than pure chocolate because it’s formulated to stay smooth and thin. Real chocolate can seize up or get thick. If you use chocolate chips, the added oil/shortening mimics the properties of candy coating.

The contrast of creamy interior and hard chocolate shell is what makes these so satisfying. Every bite gives you crunch (Butterfinger), cream (filling), and snap (chocolate).

When to Make These

Christmas Cookie Exchange: Everyone brings cookies, you bring these. You win.

Halloween Leftovers: Got extra Butterfingers from trick-or-treating? Perfect use.

Birthday Parties: Kids and adults both go crazy for these. Universal crowd-pleaser.

Bake Sales: These sell out FAST. Price them high—people will pay.

Teacher Gifts: Way better than an apple. Your kid will be the favorite.

Game Day Snacks: Make a big batch and watch them disappear during the big game.

“I Need to Bring Something” Emergencies: Quick, easy, impressive. Saves your butt every time.

Random Tuesday: Sometimes you just need to make candy balls at 10pm. No judgment.

Questions People Actually Ask

Q: Can I use natural peanut butter?

A: Not recommended. Natural peanut butter is too oily and will make the mixture greasy and hard to roll. The oils can also separate. Stick with regular, stabilized peanut butter like Jif, Skippy, or Peter Pan.

Q: My mixture is too soft to roll. What do I do?

A: Pop it in the fridge for 20-30 minutes to firm up. If it’s REALLY soft, you might have added too much cream cheese or your peanut butter was too warm. Add more crushed Butterfinger to absorb some moisture.

Q: My mixture is too dry and crumbly. Help!

A: Add a tablespoon of cream cheese or peanut butter at a time until it comes together. Make sure your cream cheese was softened properly—cold cream cheese won’t incorporate.

Q: The chocolate coating is too thick to dip.

A: Add a teaspoon of coconut oil or shortening at a time, stirring well, until it thins out. You can also reheat it for 10 seconds in the microwave.

Q: My chocolate seized up and got grainy. What happened?

A: Water got in there—even a tiny drop will ruin chocolate. Make sure all your tools are completely dry. If it’s already seized, you can sometimes save it by stirring in a tablespoon of coconut oil or shortening, but it might not be perfectly smooth.

Q: Can I make these without chocolate coating?

A: Sure! Roll them in extra crushed Butterfinger, cocoa powder, powdered sugar, or chopped nuts instead. They’ll still taste great, just won’t have that candy-like shell.

Q: The balls keep falling off my fork when I dip them.

A: They’re probably too warm. Freeze them longer. Also, use a dipping tool or toothpick instead of a regular fork—it gives you more control.

Q: Can I use a different candy bar?

A: Absolutely! This recipe works with tons of candy bars. Snickers, Reese’s, Heath bars, Twix—go wild. The method stays the same.

Q: These seem really sweet. Are they?

A: Yeah, they’re candy balls. They’re supposed to be sweet. If you want less sweet, use dark chocolate for coating, add a pinch of salt to the mixture, or make them smaller. But embrace the sugar—it’s a treat, not a kale salad.

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