Introduction**
Butterfinger Balls are a delightful homemade candy inspired by the famous Butterfinger candy bar. These no-bake treats combine the creamy texture of peanut butter with the crispy crunch of crushed cornflakes (or crushed Butterfinger bars themselves), all coated in rich melted chocolate. They’re easy to make, freezer-friendly, and absolutely irresistible!
Ingredients
For a large batch (about 60–70 balls):
- 3 cups creamy peanut butter
- 2 sticks (1 cup / 225g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 6 cups powdered sugar (confectioners’ sugar), sifted
- 4 cups crushed Butterfinger bars (or 4 cups crushed cornflakes for a lighter texture)
- 4 cups milk chocolate chips or melting wafers
- 2 tablespoons shortening or coconut oil (for smooth melting)
Instructions**
- Prepare the Base Mixture
In a large mixing bowl, beat together the peanut butter, softened butter, and vanilla extract until smooth and creamy. - Add Sweetness
Gradually mix in the powdered sugar, one cup at a time, until well combined. The mixture should be thick and slightly crumbly. - Add Crunch
Fold in the crushed Butterfinger bars (or cornflakes). Stir until evenly distributed throughout the dough. - Shape the Balls
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 1 hour, or in the freezer for 30 minutes, until firm. - Melt the Chocolate
In a microwave-safe bowl, melt chocolate chips and shortening in 30-second intervals, stirring each time until smooth. - Dip and Coat
Using a fork or toothpick, dip each peanut butter ball into the melted chocolate, letting any excess drip off. Place back on parchment paper. - Chill Again
Once all the balls are coated, refrigerate or freeze until the chocolate hardens completely — about 20–30 minutes.
Methods & Tips**
- Storage: Keep refrigerated in an airtight container for up to 2 weeks, or freeze for up to 3 months.
- Variation: Try coating with white chocolate for a fun twist!
- Crunch Tip: Use crushed Butterfinger pieces instead of cereal for extra candy-bar flavor.
History**
Butterfinger candy bars were first introduced in 1923 by the Curtiss Candy Company in Chicago. Their unique combination of peanut butter and flaky, crunchy layers coated in chocolate became an American classic. This recipe was born as a homemade tribute, turning the famous flavors into bite-sized treats.
Benefits**
While Butterfinger Balls are an indulgence, they offer:
- A source of quick energy from natural peanut fats.
- Protein from peanut butter.
- Mood-boosting sweetness—perfect for celebrations or comfort snacks.
Formation (Science Behind It)**
When you mix butter, sugar, and peanut butter, you create a stable emulsion that holds together without baking. The sugar acts as a binder, while the butter adds structure and flavor. The crushed Butterfinger bits give texture and crunch, creating the signature contrast between creamy and crispy.
Nutrition (Per Ball, Approximate)**
- Calories: 150
- Fat: 9g
- Sugar: 12g
- Carbohydrates: 16g
- Protein: 3g
(Values vary depending on size and chocolate type used.)
Lovers & Fans**
Butterfinger Balls are beloved by chocolate and peanut butter lovers alike. They’re a favorite for:
- Holiday dessert trays
- Gifting in cookie boxes
- Family gatherings
- Kids’ parties
Everyone falls in love with their melt-in-your-mouth texture and nostalgic candy flavor!
Conclusion**
Butterfinger Balls combine the classic taste of Butterfinger candy with the simplicity of a homemade treat. They’re easy, rich, crunchy, and perfect for making ahead. One bite, and you’ll understand why they’ve become a household favorite across generations
