Eightyrecipes
Butterfinger Balls
No-bake peanut butter candy packed with crushed Butterfinger and graham cracker crumbs, frozen, then coated in chocolate almond bark.
Ingredients
- 1 cup creamy peanut butter about 250 g
- 4 tbsp unsalted butter softened (56 g)
- 1/2 tsp vanilla extract
- 1 cup powdered sugar about 120 g
- 3/4 cup crushed graham crackers
- 1/2 cup crushed Butterfinger candy plus extra to top, optional
- 12 ounces chocolate almond bark 340 g
Instructions
- In a large mixing bowl, mix together the peanut butter, softened butter, vanilla extract, powdered sugar, graham cracker crumbs and crushed Butterfinger. Mix until well combined.
- Line a baking sheet with parchment.
- Roll the mixture into about 1 inch balls. Place onto the parchment.
- Freeze the balls for 30 minutes.
- Add the almond bark to a microwave safe bowl. Heat for 30 second increments, stirring well in between, until melted.
- Dip the balls into the almond bark to coat, letting the excess drip away.
- Place onto the parchment and sprinkle with extra Butterfinger crumbs.
- Allow the candy to set for about an hour, then enjoy.
Notes
Nutrition values are an estimate, per ball. Freeze the rolled balls for 30 minutes before coating so they hold their shape. Heat the almond bark in 30 second bursts and stir well between each. Add the extra Butterfinger crumbs while the coating is still wet. Store airtight in the fridge for up to 2 weeks or freeze for up to 3 months. Contains peanuts.
Nutrition
Nutrition is an estimate, calculated automatically.
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