Instructions:
Step 1: Make the Butterfinger Mixture
In a large bowl, combine crushed Butterfingers, peanut butter, powdered sugar, and melted butter. Mix until well combined.
Step 2: Shape the Balls
Roll the mixture into bite-sized balls. Place them on a parchment-lined baking sheet and chill for 30 minutes to firm up.
Step 3: Melt the Chocolate
Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, use a double boiler.
Step 4: Coat the Balls
Dip each chilled ball into the melted chocolate, ensuring full coverage. Let excess chocolate drip off, then place back on the parchment paper.
Step 5: Chill and Enjoy!
Refrigerate for another 30 minutes to set the chocolate. Then, enjoy your delicious Butterfinger Balls!
Keto/Low-Carb Variations:
For a keto or low-carb version:
- Powdered Sugar: Replace with erythritol or stevia to taste.
- Chocolate: Use sugar-free chocolate chips.
Tips & Tricks:
- Line your baking sheet with parchment paper for easy cleanup.
- Crush Butterfingers in a food processor or sealed bag with a rolling pin.
- Refrigerate the mixture if it’s too sticky.
- Add a pinch of salt for a sweet and salty twist.
- Store in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions (FAQs):
Can I use crunchy peanut butter?
Yes! It adds a nice crunch.
Can I freeze them?
Yes, for up to 3 months. Thaw in the refrigerator.
Can I use other candy bars?
Absolutely! Experiment with Snickers or Reese’s (adjust quantities as needed).
Are these nut-free?
No, they contain peanut butter. Consider sunflower seed butter as a substitute for nut allergies.
Enjoy your delicious homemade Butterfinger Balls! They’re the perfect sweet treat for any occasion.
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