Description
These Christmas Butterfinger balls are rich, crunchy, and easy to make! A fun no-bake holiday treat perfect for cookie trays or gifting.
Ingredients
Units
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- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 1/2 cups finely crushed Butterfinger candy bars
- 8 ounces red candy melts
- 8 ounces green candy melts
- 1-2 teaspoons coconut oil or vegetable shortening, optional for thinning the coating
- Holiday sprinkles or extra crushed butterfingers are optional for topping
Instructions
- Add the peanut butter and softened butter to a large mixing bowl. Beat until smooth and creamy. Mix in the vanilla extract.
- Gradually add the powdered sugar, mixing until completely combined. Fold in the crushed Butterfinger candy until evenly distributed. The mixture should be thick enough to roll into balls.
- Scoop about 1 tablespoon of the mixture at a time and roll it between your hands to form smooth balls. Place them on a parchment-lined baking sheet.
- Refrigerate the balls for about 30 minutes, or until firm. Place the red and green candy melts in separate microwave-safe bowls. Microwave each in 20–30 second intervals, stirring well between each interval, until completely melted and smooth. If needed, stir in a small amount of coconut oil or shortening to thin the coating.
- Using a fork or dipping tool, dip half of the Butterfinger balls into the red candy coating and the remaining balls into the green coating. Allow the excess coating to drip off before returning them to the parchment lined baking sheet.
- While the coating is still wet, sprinkle each ball with additional crushed Butterfinger pieces or sprinkles. (optional)
- Refrigerate for about 20–30 minutes, or until the coating is completely set. Store refrigerated until ready to serve.
- Prep Time: 25
- Chill Time: 1 hour
- Category: Dessert
- Method: Assembly
- Cuisine: American