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Butterfinger Balls Recipe: Easy Homemade Red & Green Holiday Treats

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Festive Butterfinger Balls combine crushed Butterfinger candy bars, creamy peanut butter, and rich chocolate, rolled in red and green sprinkles for a nostalgic holiday treat. Quick to make and perfect for gifting, parties, or cookie exchanges.

Ingredients

Scale
  • 6–8 regular size Butterfinger candy bars (about 2 cups crushed, 250g)
  • 1 cup creamy peanut butter (240g)
  • 1/4 cup unsalted butter, softened (60g)
  • 1 to 1 1/4 cups powdered sugar (120-150g)
  • 1 teaspoon vanilla extract (5ml)
  • 2 cups semi-sweet chocolate chips (340g)
  • 2 tablespoons coconut oil or shortening (30g, optional)
  • 1/2 cup red sprinkles
  • 1/2 cup green sprinkles

Instructions

  1. Place Butterfinger bars in a large zip-top bag and crush them using a rolling pin or heavy pan until you have small bits.
  2. In a medium bowl, combine peanut butter, softened butter, and vanilla extract. Beat until smooth.
  3. Add powdered sugar and crushed Butterfinger bars. Mix until evenly combined. Dough should be thick but not dry; add more powdered sugar if too sticky.
  4. Using a cookie scoop or your hands, portion out 1-inch balls (about 1 tablespoon each). Roll until smooth and place on a parchment-lined baking sheet. Chill for 10 minutes if mixture is too soft.
  5. Chill the balls in the fridge for at least 20 minutes until firm (or freeze for 10 minutes if in a hurry).
  6. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each, until smooth. Alternatively, melt using a double boiler.
  7. Using a fork, dip each chilled Butterfinger Ball into the melted chocolate, letting excess drip off. Place back on the parchment-lined sheet.
  8. Quickly sprinkle with red and green sprinkles before the chocolate sets. Work in batches so the chocolate doesn’t harden too soon.
  9. Let the Butterfinger Balls set at room temperature until the chocolate is firm, or chill in the fridge for faster results.
  10. Once set, transfer to a festive plate or gift box for serving.

Notes

Chill dough before rolling and after forming balls for best results. Add coconut oil to chocolate for a glossy finish. Sprinkles must be added immediately after dipping. For nut-free, use sunflower seed butter. Store in the fridge for up to 2 weeks or freeze for up to 2 months. Adaptable for dairy-free and gluten-free diets.

Nutrition

Keywords: Butterfinger Balls, holiday treats, Christmas dessert, no bake, peanut butter balls, chocolate truffles, easy dessert, festive sprinkles, cookie exchange, homemade gifts

Find it online: https://lucydishes.com/butterfinger-balls-recipe-easy-homemade-red-and-green-holiday-treats/