These Easy Butterfinger Balls are the kind of bite-size candy that disappears the moment they hit the table. Peanut buttery, crunchy, and wrapped in silky chocolate, they taste like a bakery confection with none of the fuss. If you love Butterfinger candy, this no bake treat is about to become a new favorite.
Easy Butterfinger Balls No Bake Treat
Equipment
- 1 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Zip-top bag
- 1 Rolling Pin (optional)
- 1 Mixing Bowl
- 1 Tablespoon scoop or small cookie scoop
- 1 Microwave-safe Bowl
- 1 Fork for dipping
Ingredients
Filling
- 1 cup creamy peanut butter shelf-stable (not natural)
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar sifted
- 1 cup Butterfinger bars crushed; about 6 fun-size or 2 regular; keep extra for topping
- 0.5 cup crisp rice cereal or graham cracker crumbs adds light crunch
- 1 tsp vanilla extract
- fine sea salt pinch to balance sweetness
Coating
- 12 oz chocolate melting wafers or chocolate chips
- 1 tsp coconut oil or neutral oil to smooth coating
- extra crushed Butterfinger or flaky sea salt for topping (optional)
Instructions
Prep and Mix
- Line a baking sheet with parchment. Place Butterfinger bars in a zip-top bag and crush with a rolling pin until fine with some small chunks.
- In a mixing bowl, beat peanut butter, softened butter, vanilla, and salt until smooth. Mix in powdered sugar until a soft dough forms. Fold in crushed Butterfinger and crisp rice cereal or graham crumbs.
- Using a 1 tablespoon scoop, portion the mixture, then roll into balls with lightly greased hands. Arrange on the lined sheet.
- Refrigerate 20 to 30 minutes or freeze 10 minutes until firm. Chilled centers dip more cleanly.
Coat and Finish
- Add chocolate and oil to a microwave-safe bowl. Microwave in 20 to 30 second bursts, stirring between each, until smooth and glossy.
- Use a fork to dip each ball, tapping off excess chocolate. Place back on the sheet and sprinkle with extra crushed Butterfinger or a pinch of flaky salt while still wet.
- Let the chocolate set at room temperature or refrigerate for 10 minutes. Enjoy chilled or at cool room temperature.
Notes
Why You’ll Love This Easy Butterfinger Balls No Bake Treat
- Only 5 to 6 simple ingredients and absolutely no baking.
- Crunchy, creamy centers with a rich chocolate shell.
- Perfect for gifting, parties, or stashing in the freezer.
- Kid-friendly to make and eat, with lots of fun topping options.
- Make ahead friendly for stress-free entertaining.
Easy Butterfinger Balls No Bake Treat Ingredients & Substitutions
- Creamy peanut butter (1 cup; shelf-stable, not natural) for the best texture. Sub: almond or sunflower seed butter; add a bit more powdered sugar if too loose.
- Unsalted butter (2 tbsp, softened) helps the centers set. Sub: coconut oil or omit and add 1 to 2 tbsp extra peanut butter if needed.
- Powdered sugar (1 cup, sifted) binds and sweetens. Sub: 3/4 cup powdered erythritol for a less-sweet option.
- Butterfinger bars, crushed (1 cup; about 6 fun-size or 2 regular) for that signature flavor. Keep some extra for topping.
- Crisp rice cereal or graham cracker crumbs (1/2 cup) adds light crunch. GF: use gluten-free crisp rice cereal.
- Vanilla extract (1 tsp) and a pinch of fine sea salt to balance sweetness.
- Chocolate melting wafers or chocolate chips (12 oz) for coating. Sub: almond bark or white chocolate.
- Coconut oil or neutral oil (1 tsp) to smooth the coating.
Step-by-Step Instructions to Make Easy Butterfinger Balls No Bake Treat
Step 1: Prep and Crush
Line a baking sheet with parchment. Place Butterfinger bars in a zip-top bag and crush with a rolling pin until fine with some small chunks.
Step 2: Make the Filling
In a mixing bowl, beat peanut butter, softened butter, vanilla, and salt until smooth. Mix in powdered sugar until a soft dough forms. Fold in crushed Butterfinger and crisp rice cereal or graham crumbs.
Step 3: Scoop and Roll
Using a 1 tablespoon scoop, portion the mixture, then roll into balls with lightly greased hands. Arrange on the lined sheet.
Step 4: Chill
Refrigerate 20 to 30 minutes or freeze 10 minutes until firm. Chilled centers dip more cleanly.
Step 5: Melt the Chocolate
Add chocolate and oil to a microwave-safe bowl. Microwave in 20 to 30 second bursts, stirring between each, until smooth and glossy.
Step 6: Dip and Top
Use a fork to dip each ball, tapping off excess chocolate. Place back on the sheet and sprinkle with extra crushed Butterfinger or a pinch of flaky salt while still wet.
Step 7: Set and Serve
Let the chocolate set at room temperature or pop the tray into the fridge for 10 minutes. Enjoy chilled or at cool room temperature.
Tips for Success
- Use shelf-stable peanut butter for a creamy, stable center that rolls easily.
- Chill before dipping so the balls hold shape and do not shed crumbs into the chocolate.
- Melt chocolate slowly and stir often to avoid scorching; a narrow bowl makes dipping easier.
- Grease your palms lightly or wear food-safe gloves to prevent sticking while rolling.
- If the mixture is too soft, add 1 to 2 tablespoons powdered sugar. If too dry, mix in 1 tablespoon peanut butter.
Variations of Easy Butterfinger Balls No Bake Treat
- White Chocolate: Dip in white chocolate and drizzle with dark chocolate.
- Extra Crunch: Swap crisp rice cereal for crushed pretzels.
- Nut-Free: Use sunflower seed butter and ensure your chocolate and candy are nut-free.
- Dark Chocolate Lovers: Use 70 percent chocolate for a less-sweet finish.
- Bar Version: Press filling into a parchment-lined 8-inch pan, chill, then top with melted chocolate and slice into squares.
Serving Suggestions: What to Pair with Easy Butterfinger Balls No Bake Treat
- Serve on a dessert board with strawberries, pretzels, and shortbread.
- Pair with coffee, hot chocolate, or a cold glass of milk.
- Crumble over vanilla ice cream or brownies for a restaurant-worthy dessert.
- Package in cellophane bags or tins for gifts and bake sales.
Storage & Reheating Instructions
- Room Temperature: Up to 3 days in a cool, dry spot.
- Refrigerator: Store in an airtight container up to 2 weeks. Layer with parchment to prevent sticking.
- Freezer: Freeze up to 2 months. Thaw in the fridge 30 to 60 minutes before serving.
- Do not reheat: Heat can cause chocolate to bloom or melt. Serve chilled or at cool room temperature.
Memories Made Around the Table
These were my mom’s favorite treat to make after Halloween when we had more candy than sense. We would crush the Butterfingers, sneak a few bites, and giggle while making chocolatey fingerprints across the parchment. Every batch still tastes like those sweet, simple afternoons.
FAQs
Can I use natural peanut butter? Yes, but the texture is looser. Stir very well, then add 1 to 3 extra tablespoons powdered sugar and chill longer before rolling.
My balls are cracking or the chocolate is streaky. What happened? The centers may have been too cold or the chocolate too hot. Let the balls sit 5 minutes before dipping and allow the chocolate to cool slightly after melting.
Are these gluten-free? Use gluten-free crisp rice cereal and confirm your chocolate is GF. Butterfinger ingredients can vary by region, so check labels if strict gluten-free is required.
Can I make them ahead? Absolutely. Store dipped candies in the fridge up to 2 weeks or freeze up to 2 months.
What if I do not have crisp rice cereal? Use graham cracker crumbs for a tender bite or finely crushed cornflakes for extra crunch.
Final Thoughts
Keep a batch of these Easy Butterfinger Balls on hand for last-minute cravings, gifting, or an effortless dessert plate. They are simple, nostalgic, and absolutely irresistible.