This recipe for Butterfinger Balls is one of those guilty-pleasure treats I first made for a holiday cookie exchange and kept because they vanished faster than any other confection on the table. I discovered the filling combination while experimenting with pantry staples and a bag of crushed candy — the mixture produced a creamy, slightly crunchy center that paired perfectly with a glossy chocolate coating. Because they're small and balanced between creamy peanut butter and crunchy Butterfinger fragments, they feel indulgent without being cloying. The first time my kids tried them, they demanded the recipe and declared them the best candy on the planet — a title they still fight over when I bring these to gatherings.

These bites are great for parties, gifting, or stashing in the freezer for a sweet pick-me-up. The texture contrast is what makes them special: a soft, peanut-buttery core with tiny shards of Butterfinger for a light crunch, all wrapped in a smooth chocolate shell. They’re forgiving to make, require only five main ingredients, and can be prepared ahead of time. If you like a quick, nostalgic candy with big flavor and minimal fuss, these will become a repeat favorite in your repertoire.

Ingredients

• Creamy peanut butter (1 1/3 cups): Use a smooth, creamy brand like Jif or Skippy for stable texture and consistent sweetness; all-natural varieties with oil separation can make the centers softer and more fragile.
• Salted butter (1/2 cup, softened): Adds richness and helps the filling set. Use unsalted and add a pinch of salt if you prefer more control. Room temperature butter blends more evenly into the peanut butter.
• Vanilla extract (1 teaspoon): Enhances the overall sweetness and rounds out the chocolate and peanut flavors — pure vanilla extract is preferable for best aroma.
• Powdered sugar (2 cups): Provides structure and sweetness to the centers. Sift it to avoid lumps and to keep the filling smooth.
• Butterfinger Bits (1 1/2 cups plus extra): The crushed candy delivers the signature crunch and toffee-like flavor; buy extra for sprinkling on top.
• Chocolate melting wafers (3 cups): Choose high-quality melting wafers or almond bark for a shiny, quick-setting coating. If using chocolate chips, add about 1/2 teaspoon of coconut oil per cup to help with smoothness.

Instructions

Combine fats and flavor: In a large mixing bowl or stand mixer fitted with the paddle, add the creamy peanut butter, softened salted butter, and vanilla. Cream on low-medium speed for about 30 seconds until smooth and cohesive, scraping down the sides as needed to avoid pockets of butter. Add powdered sugar: Sift the powdered sugar into the bowl to prevent lumps, then beat on low until the mixture comes together into a pliable dough. Aim for a texture that holds shape when rolled but remains slightly tacky — if too dry, add a teaspoon of milk; if too soft, add a tablespoon more powdered sugar. Fold in Butterfinger Bits: Gently stir in 1 1/2 cups of Butterfinger Bits by hand so the candy pieces remain distributed without being pulverized. You want visible crunchy fragments throughout the filling for textural contrast. Chill the mixture: Cover the bowl and refrigerate for 30 minutes to firm the mixture. Cooling makes it much easier to scoop and roll uniform balls without melting from the warmth of your hands. Scoop and freeze: Line a baking sheet with parchment. Use a medium cookie scoop to portion the filling into roughly 1-inch balls, roll between your palms to smooth, and set on the sheet. Freeze the tray for 20–30 minutes until quite firm — this prevents shrinking or cracking when dipped. Melt the chocolate: While the balls chill, melt the chocolate wafers in a wide, microwave-safe bowl in 30-second bursts, stirring between intervals until completely melted and glossy. If needed, add up to 1/2 teaspoon of neutral oil per cup for extra shine. Dip and decorate: Using a dipping fork or two spoons, gently submerge each frozen ball into the melted chocolate, allowing excess to drip off before returning it to the parchment. Sprinkle additional Butterfinger Bits on top while the coating is still wet. Let set at room temperature or refrigerate briefly until the chocolate hardens.

Storage Tips

Store cooled pieces in a single layer in an airtight container in the refrigerator for up to 7 days. If stacking, separate layers with parchment to avoid sticking. For longer storage, freeze flat on a baking sheet until solid, then transfer to a freezer bag and remove as much air as possible; frozen balls keep well for up to 3 months. To serve, thaw in the refrigerator for an hour or at room temperature for 15–20 minutes. Avoid leaving them at warm room temperature for extended periods as the chocolate may soften and the filling can become oily.

Ingredient Substitutions

For a different nut profile, swap peanut butter for almond butter, noting the flavor and oil content will change; use a brand with a similar creamy consistency. If you need dairy-free, choose vegan butter and dairy-free chocolate wafers — texture will be slightly different but still delicious. To reduce sweetness, cut powdered sugar by 1/4 cup and replace with an equal weight of oat flour for structure, though the centers will be denser. If you can’t find Butterfinger Bits, crush up a similar toffee candy or use crushed heath bars for a comparable texture.

Serving Suggestions

Present these on a simple white platter with a sprinkle of extra Butterfinger Bits and a few fresh raspberries for a pop of color. They pair beautifully with strong coffee or a rich hot chocolate. For holiday booths or bake sales, package in small cellophane bags tied with ribbon. If serving at a party, place toothpicks in each ball for easy handling. These also make an elegant finish to a casual dinner — serve two to three per person alongside a light dessert wine or espresso.

Cultural Background

These treats are a modern American mash-up inspired by candy-bar flavors and classic no-bake confections. Butterfinger candy itself has been manufactured in the U.S. since the 1920s and is known for its flaky, crunchy center. Combining candy fragments with a peanut-butter base echoes the tradition of mixing beloved candy into homemade confections, a technique popular in American home baking for creating personalized, nostalgic sweets.

Seasonal Adaptations

Make these festive by mixing in seasonal candy: swap Butterfinger for crushed peppermint bark at the holidays, or use mini peanut-butter cups and dust with edible gold for a New Year’s platter. In summer, dip only halfway and drizzle with white chocolate to create a lighter presentation. For Halloween, add orange-colored sprinkles or use milk chocolate with a few drops of orange oil for a themed twist.

Meal Prep Tips

Prepare the centers up to 2 days in advance and keep refrigerated until ready to freeze-and-dip; this streamlines the dipping process. Work in small batches when melting chocolate to avoid overheating, and keep extra melted chocolate warm in a double boiler over very low heat if you have many pieces to coat. Use a medium cookie scoop for uniform sizes so all pieces set in the same amount of time. Label frozen batches with the date so you can rotate through your stash efficiently.

These Butterfinger Balls are a small, joyful piece of nostalgia that’s easy to make and even easier to love. Whether you’re gifting them, adding them to a dessert table, or keeping a secret stash in the freezer, they bring a bright, crunchy bite of candy-bar magic to any occasion. Make a double batch — you’ll be glad you did.