Butterfinger Balls (Print Version)
# Ingredients:
01 -
1/2 cup crushed Butterfinger pieces.
02 -
1 teaspoon vanilla essence.
03 -
3/4 cup crumbs from graham crackers.
04 -
8 ounces of melted chocolate or bark.
05 -
4 tablespoons of softened salted butter.
06 -
1 cup creamy peanut butter (no oil separated).
07 -
Extra Butterfinger crumbs or sprinkles for topping.
08 -
1 cup powdered sugar.
# Instructions:
01 -
Mix the peanut butter with softened butter until it looks smooth. Slowly mix in powdered sugar, then add vanilla. Combine with graham crumbs and crushed Butterfinger.
02 -
Scoop out about 1 to 1½ tablespoons, roll them into neat little balls, then pop them on a lined tray and freeze for half an hour.
03 -
Warm up the chocolate in the microwave, stirring often, on low power in 30-second bursts. Coat the balls in chocolate, sprinkle with toppings, and let them set till the chocolate hardens.
# Notes:
01 -
Stick to regular peanut butter, not the natural kind.
02 -
You can melt either chocolate chips or bark.
03 -
Freezing the balls makes the dipping process a breeze.
04 -
These keep well in the refrigerator for about a week.
05 -
Make them ahead of time—they store great!
06 -
They’re a hit at gatherings.