why make this recipe
These Butterfinger Bliss Balls are quick and fun to make. They need no baking. Kids and grownups love the crunchy candy and chocolate outside. You can make them for parties, snacks, or a sweet treat after school.
introduction
This recipe mixes creamy peanut butter, graham cracker crumbs, and crushed Butterfinger bars into small balls. You chill them, then cover them in melted chocolate. If you like energy bites, try my Almond Butter Protein Balls recipe for a nutty option.
how to make Butterfinger Bliss Balls
Make the mix, roll balls, chill, then dip in chocolate. Work on a clean surface and use a spoon or small cookie scoop to make even balls. Let them set well before serving.
Ingredients :
1 cup creamy peanut butter, 1 cup graham cracker crumbs, 1 cup crushed Butterfinger candy bars, 1 cup chocolate chips (for melting), 1 tablespoon coconut oil (optional, for chocolate melt)
Directions :
- In a mixing bowl, combine creamy peanut butter, graham cracker crumbs, and crushed Butterfinger bars until well blended.
- Roll the mixture into small balls, about 1 inch in diameter.
- Place the balls on a baking sheet lined with parchment paper and refrigerate for 30 minutes to firm up.
- Meanwhile, melt chocolate chips (and coconut oil, if using) in a microwave or over a double boiler until smooth.
- Once the balls are firm, dip each one into the melted chocolate, allowing excess to drip off.
- Return them to the parchment-lined baking sheet and let the chocolate set.
- Enjoy these irresistible treats at parties or as a sweet snack!
how to serve Butterfinger Bliss Balls
Serve them on a plate or in small paper cups. They go well with coffee or milk. Put a few on a dessert tray at parties. Let them sit a few minutes after you take them from the fridge so they are not too hard.
how to store Butterfinger Bliss Balls
Keep them in an airtight container. Store in the refrigerator for up to two weeks. You can also freeze them for up to three months; thaw in the fridge before serving.
tips to make Butterfinger Bliss Balls
- Use a cookie scoop or small spoon to make even balls.
- Chill the balls well before dipping to avoid melting the chocolate.
- Add a little coconut oil to the chocolate for a smoother coating.
- Press crushed Butterfinger gently into the mix if pieces fall out.
variation (if any)
- Use almond butter instead of peanut butter for a different flavor.
- Swap graham crumbs for crushed digestive biscuits or Oreos.
- Sprinkle sea salt or extra crushed Butterfinger on top before the chocolate sets.
- Roll balls in cocoa powder or finely chopped nuts instead of coating them in chocolate.
FAQs
Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter gives a bit more texture.
Q: Do I have to chill the balls before dipping?
A: Yes. Chilling helps them hold their shape and keeps the chocolate from soaking in.
Q: Can I make these nut-free?
A: To make nut-free, use seed butter (like sunflower seed butter) instead of peanut butter and check labels on other ingredients.
Q: How big should the balls be?
A: About 1 inch in diameter. You can make them larger or smaller, but adjust chilling time.
Q: Will the chocolate crack when stored?
A: If you store them in the fridge, the chocolate may get a bit firm but should not crack. Let them warm a few minutes before eating for the best texture.
Butterfinger Bliss Balls
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Quick and fun no-bake treats combining creamy peanut butter, graham crackers, and Butterfinger bars, coated in chocolate.
Ingredients
- 1 cup creamy peanut butter
- 1 cup graham cracker crumbs
- 1 cup crushed Butterfinger candy bars
- 1 cup chocolate chips (for melting)
- 1 tablespoon coconut oil (optional, for chocolate melt)
Instructions
- In a mixing bowl, combine creamy peanut butter, graham cracker crumbs, and crushed Butterfinger bars until well blended.
- Roll the mixture into small balls, about 1 inch in diameter.
- Place the balls on a baking sheet lined with parchment paper and refrigerate for 30 minutes to firm up.
- Meanwhile, melt chocolate chips (and coconut oil, if using) in a microwave or over a double boiler until smooth.
- Once the balls are firm, dip each one into the melted chocolate, allowing excess to drip off.
- Return them to the parchment-lined baking sheet and let the chocolate set.
- Enjoy these irresistible treats at parties or as a sweet snack!
Notes
Use a cookie scoop for even balls and chill well to maintain shape. Optional: press crushed Butterfinger into the mix for added texture.
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
