Butterfinger Balls
Ingredients:
1 1/2 cups crushed Butterfinger candy bars (about 8 fun-size bars)
1 1/2 cups creamy peanut butter
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
2 cups butterscotch chips (for coating)
1 tablespoon coconut oil (optional, for smoother coating)
Directions:
In a large bowl, combine peanut butter, powdered sugar, vanilla extract, and softened butter. Mix until a thick dough forms.
Stir in crushed Butterfinger candy until evenly distributed.
Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
Freeze the balls for 20–30 minutes until firm.
In a microwave-safe bowl, melt butterscotch chips with coconut oil (if using) in 30-second intervals until smooth.
Dip each ball into the melted coating using a fork or toothpick, then place back on the lined tray.
Chill until the coating is set. Store in an airtight container in the refrigerator.
Prep Time: 25 minutes | Chill Time: 30 minutes | Total Time: 55 minutes
Kcal: 180 kcal | Servings: 24 balls
Tips:
Crush Butterfinger bars in a ziplock bag using a rolling pin for less mess.
Add a pinch of salt if using natural peanut butter for balance.