Ingredients
-
1 cup crushed Butterfinger candy bars (about 4–5 bars)
-
1 (8 oz) package cream cheese, softened
-
2 cups semi-sweet chocolate chips or candy melts
-
Optional: 1 tsp vanilla extract
Instructions
-
Prepare the filling:
-
Crush Butterfinger bars finely. You can use a food processor or place them in a ziplock bag and crush with a rolling pin.
-
In a bowl, mix crushed Butterfingers with softened cream cheese (and vanilla, if using) until a uniform mixture forms.
-
-
Shape into balls:
-
Scoop out small portions (about 1 inch) and roll into balls with your hands.
-
Place on a parchment-lined baking sheet.
-
Chill in the refrigerator for 30 minutes to firm up.
-
-
Coat with chocolate:
-
Melt chocolate chips or candy melts in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
-
Dip each Butterfinger ball into the melted chocolate, using a fork to lift and coat evenly. Shake off excess chocolate.
-
-
Set:
-
Place coated balls back on the parchment-lined sheet.
-
Chill in the refrigerator until chocolate is set, about 30–60 minutes.
-
-
Serve:
-
Keep refrigerated until ready to serve. Enjoy these as a rich, crunchy, peanut-buttery treat!
-
Tips:
-
Extra crunch: Don’t crush the Butterfingers too finely; small chunks give a satisfying texture.
-
Flavor boost: Add a pinch of sea salt to the cream cheese mixture to balance the sweetness.
-
Storage: Keep in an airtight container in the fridge for up to a week.
If you want, I can also give a no-bake, peanut-butter cup style mini version that’s even faster and bite-sized for parties.
Do you want me to share that version?
