Butterfinger Balls are bite size treats packed with peanut butter, chocolate and more. This no bake dessert recipe is easy to make and perfect for parties.

Fans of Butterfinger candy bars will go crazy over this new recipe for Butterfinger Balls. It is the perfect size for a treat any time of day. Serve these for a quick snack, party or tailgating. You won’t be disappointed.
If you love the flavor of butterfingers, I also have been making Butterfinger Pie Recipe, Butterfinger Cookies and Butterfinger Cupcakes for years. If I can fit them in my crazy schedule, anyone can! They are so easy along with Chocolate Covered Peanut Butter Balls.
Table of contents
Why this recipe works
- Only a few simple ingredients.
- Creamy Butterfinger filling.
- Chocolate coating.
- These bite size Butterfinger bites are easy to serve.
- Perfect for homemade gifts and to serve at your holiday party.
Ingredients

- Peanut Butter
- Butter, softened
- Vanilla
- Powdered Sugar
- Crushed Butterfinger Bars
- Semi-sweet Chocolate chips
- Coconut oil or vegetable oil
Variations
- Melting Wafers. You can use melting wafers in place of the chocolate chips in this recipe.
- Candy. Substitute other types of candy for the Butterfinger.
- Toppings. Add sprinkles to match any occasion or holiday. Graham cracker crumbs also taste and look great.
Step by step instructions

Step 1. Mix together the peanut butter, butter and vanilla in a large bowl with a mixer on medium until fluffy. Gradually add in powdered sugar until incorporated.

Step 2. Next, add the crushed butterfinger pieces. Don’t forget to save some for the topping. Then chill the peanut butter mixture for 30 minutes.

Step 3. Form the dough mixture into balls and place on a parchment lined pan. I used a cookie scoop. Refrigerate mixture for 30 minutes.

Step 4. Combine chocolate chips and oil in a small microwave-safe bowl. Microwave for 1 minute and stir. Continue microwaving in 30 second intervals just until melted.

Step 5. Next, use a fork or toothpick to dip each ball into the melted chocolate. Remove excess chocolate.

Step 6. Return to the parchment paper lined baking sheet. Top with the reserved Butterfinger bits. Continue this process until all the balls are coated with the chocolate. Allow to set.

Storage
Store any leftovers in an airtight container in the refrigerator. Butterfinger balls recipe will last up to 7 days.
Pro Tips
- Do not use all natural peanut butter for this recipe as it doesn’t mix with the other ingredients well.
- Remove any excess chocolate from the truffles. You don’t want it to form a puddle.
- Crush the candy bars with a food processor. You can also use a ziplock bag and a rolling pin.

FAQs
Yes, I like to layer wax paper in between the Butterfinger balls. This will prevent them from sticking.
This recipe is freezer friendly. Place in a freezer bag or container. Freeze up to 5 to 6 months. When ready to eat, thaw overnight in the fridge or at room temperature for 30 minutes.
I do not recommend using all natural peanut butter. Regular creamy peanut butter (not crunchy peanut butter) is best. Natural peanut butter has a lot of oil that will not result in the same texture.
If the balls sit out longer than suggested, they can start to sweat. This will make the chocolate slide off.
More Butterfinger Recipes
Make these butterfinger buckeyes today. Please leave a comment once you make them.
Butterfinger Balls
Ingredients
- 1 ½ cups peanut butter
- ½ cup butter softened
- ½ teaspoon vanilla
- 2 cups Powdered Sugar
- 1 cup Crushed Butterfinger Bars
- 3 cups chocolate chips semi-sweet
- 1 tablespoon coconut oil or vegetable oil
Instructions
- Combine peanut butter, butter and vanilla with a mixer on medium until fluffy.
- Mix in powdered sugar a little bit at a time until incorporated.
- Stir in the crushed butterfinger bars (reserve some for topping). Chill mixture for 30 minutes.
- Roll into balls and place on a parchment lined pan. Chill mixture for 30 minutes.
- Combine chocolate chips and oil in a small bowl. Microwave at 50% power for 1 minute. Stir and continue microwaving in 30 second increments just until melted.
- Using a fork to dip each ball into chocolate to completely coat. Shake off excess and return to the pan and top with the reserved crushed butterfinger bars.
- Continue this process until all the balls are coated with the chocolate.
- Allow the chocolate to set at room temperature.
- Then the butterfinger balls are ready to serve and enjoy!