Butterfinger Balls (Butterfinger Bliss Balls) — No-Bake Candy Bites
These Butterfinger Balls pair creamy peanut butter with crunchy graham cracker crumbs and crushed Butterfinger candy, then cloak the mixture in a glossy chocolate shell. They are an easy, no-bake treat that travels well, freezes perfectly, and can be dressed up for holidays or kept simple for a weeknight snack.
Yield: 20 balls
Prep time: 15 minutes
Chill time: 30 minutes
Total time: about 45 minutes
Course: Dessert
Cuisine: American
Table of Contents
Introduction
Ingredients
Instructions
Troubleshooting & Consistency Tips
Storage & Make-Ahead
Why this recipe works
Expert Tips
Nutrition (approximate)
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Introduction
Butterfinger Balls are a playful, crave-worthy riff on classic graham-cracker peanut butter bars. The combination of creamy peanut butter and crunchy graham crumbs provides a familiar base, while the addition of crushed Butterfinger candy introduces a layer of brittle, honeycombed crunch and that unmistakable Butterfinger flavor. Enrobing the bites in chocolate gives a polished finish and turns every mouthful into a satisfying textural contrast: crisp shell, creamy center, and surprises of crunchy candy throughout.
This recipe is designed to be forgiving: it uses common pantry staples, requires no baking, and scales well for parties or gifts. The technique focuses on getting the texture right — neither too oily nor too dry — and offers optional steps for tempering chocolate if you want a professional, snap-worthy finish.
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Ingredients
4 tablespoons (56 g) unsalted butter, softened
1 teaspoon pure vanilla extract
1 cup (240 g) creamy peanut butter — use a conventional brand (Jif, Skippy) for best texture
1 cup (120 g) powdered (confectioners’) sugar, sifted
3/4 cup (75 g) graham cracker crumbs (about 6 full graham crackers, pulsed)
1/2 cup (approx. 50 g) Butterfinger bars, crushed (2–3 regular-size bars)
8 ounces (225 g) chocolate bark, melting wafers, or chocolate chips
Optional: extra crushed Butterfinger or festive sprinkles, and a pinch of coarse sea salt for finishing
Instructions
Prepare the base: In a mixing bowl, beat the softened butter with the creamy peanut butter until thoroughly combined and smooth. Stop to scrape the sides as needed so the mixture is homogeneous.
Add vanilla and sugar: Stir in the vanilla. Gradually add the sifted powdered sugar in two or three additions, mixing on low until the mixture becomes a pliable dough. It should hold shape when pressed but not be crumbly.
Fold in crumbs and candy: Gently fold the graham cracker crumbs and crushed Butterfinger pieces into the dough until evenly distributed. Reserve a tablespoon of crushed Butterfinger to sprinkle on top if desired.
Portion and chill: Using a 1–1½ tablespoon scoop (or a small cookie scoop), portion the mixture and roll into smooth balls between your palms. Place the balls on a parchment-lined baking sheet. Freeze or refrigerate for about 30 minutes until firm; firm centers make dipping much easier and reduce the chance of deformation.
Melt the chocolate: Melt the chocolate bark or chips in a microwave-safe bowl in 20–30 second bursts at medium power, stirring between bursts until smooth. Alternatively, melt gently over a double boiler. If you want a glossy, snappy finish, temper the chocolate using a standard tempering method before dipping.
Dip and finish: Using a fork or dipping tool, submerge each chilled ball into the melted chocolate, tap gently to remove excess, and return to the parchment-lined tray. While the coating is still wet, sprinkle with reserved crushed Butterfinger, sea salt, or sprinkles if using.
Set the coating: Chill the dipped balls in the refrigerator for 10–20 minutes until the chocolate is fully set. For a glossier finish, allow them to sit briefly at cool room temperature (5–10 minutes) before a final chill.
Serve or store: Serve chilled or at cool room temperature. Store in an airtight container layered with parchment paper in the refrigerator (see Storage section).
Troubleshooting & Consistency Tips
Mixture too sticky: If the dough remains tacky after adding the listed powdered sugar, add 1–2 tablespoons more powdered sugar or an extra tablespoon of graham crumbs, 1 tablespoon at a time, until it firms up enough to roll.
Mixture too dry or crumbly: Add 1–2 teaspoons softened butter or 1 teaspoon peanut butter and knead gently until the dough rebinds.
Butterfinger pieces lose crunch: Wait to fold in the crushed Butterfinger until the dough is mostly combined; crushing too fine can make the candy absorb moisture. Keep some larger crumbs for textural contrast.
Chocolate seizes while melting: Ensure bowls and utensils are completely dry. If the chocolate becomes grainy, stir in 1 teaspoon of neutral oil (vegetable shortening or refined coconut oil) at a time until smooth, or start fresh with new chocolate.
Coating cracks after setting: Avoid extreme temperature differences when dipping chilled balls. Let the chilled centers warm at cool room temperature (5–10 minutes) before dipping to minimize thermal shock.
Storage & Make-Ahead
These Butterfinger Balls are exceptionally make-ahead friendly and freeze well.
Refrigerator: Store in a single layer or with parchment between layers in an airtight container for up to 1 week.
Freezer: Freeze on a tray until solid, then transfer to a freezer-safe container or bag for up to 5–6 months. Thaw overnight in the refrigerator before serving.
Make-ahead tip: Prepare the centers up to 3 days ahead and keep chilled; dip in chocolate the day you plan to serve for the freshest sheen and crunch.
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Why this recipe works
The balance of fat and dry ingredients—peanut butter and butter with powdered sugar and graham crumbs—creates a filling that is both flavorful and structurally stable. Powdered sugar absorbs oil and helps the mixture bind without becoming greasy. Graham crumbs contribute a toasty crunch and reduce the overall sweetness, while the crushed Butterfinger pieces introduce an aerated, brittle texture that elevates each bite. Chilling the centers before dipping prevents melting and helps the chocolate form a clean shell.
Expert Tips
Uniform balls: Use a small cookie scoop (1–1½ tablespoon) for consistent size; roll quickly between palms for smooth finishes.
Textural contrast: Reserve some larger Butterfinger chunks to press onto the top of each coated ball for a dramatic crunch.
Tempering for snap: If you want a professional snap and sheen, temper the chocolate. Tempered chocolate also stands up better at room temperature and resists bloom.
Flavor variations: Stir 1–2 teaspoons instant espresso into the melted chocolate before dipping for a mocha note, or fold toasted chopped peanuts into the filling for extra nutty texture.
Allergy-friendly swaps: Substitute sunflower seed butter for peanut butter and check that all other ingredients are nut-free to make a safe alternative for nut-allergic guests.
Nutrition (approximate)
Values will vary by specific ingredients and portion size. Estimated per ball (based on 20 balls): ~140 calories; 9–10 g fat; 12–14 g carbohydrates; 3–4 g protein.
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Note: For best texture use conventional creamy peanut butter (not oil-separated natural peanut butter). If using natural peanut butter, reduce the peanut butter amount slightly and increase graham crumbs or powdered sugar to reach the correct consistency.
These Butterfinger Balls are quick to assemble, forgiving to make, and endlessly adaptable. Whether you cut the recipe in half for a small batch or double it for gifts and parties, they deliver a crowd-pleasing combination of creamy, crunchy, and chocolatey — a modern twist on a nostalgic candy bar.