Easy Butterfinger Balls

Butterfinger balls are the ultimate no-bake treat that combines creamy peanut butter, crunchy graham crackers, and that iconic Butterfinger candy crunch all wrapped up in smooth chocolate! These bite-sized beauties are ridiculously easy to make and absolutely irresistible.

Love More No Bake Desserts? Try My No Bake Pumpkin Protein Balls or this No Bake Pumpkin Protein Balls next.

Why You’ll Love This Recipe

These Butterfinger balls are pure magic in bite-sized form! They’re no-bake, which means you can whip them up in under an hour without heating up your kitchen. The combination of creamy peanut butter, sweet graham cracker crumbs, and those signature Butterfinger pieces creates the perfect texture contrast that’ll have everyone asking for the recipe.

Print

Ingredient List

For the Butterfinger Ball Centers:

• 1 cup creamy peanut butter (Jif or Skippy work great)
• 4 tablespoons butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• ¾ cup graham cracker crumbs
• ½ cup crushed Butterfinger bars

For the Chocolate Coating:

• 8 ounces chocolate bark or chocolate chips

Optional Stuff:

• Extra crushed Butterfinger pieces
• Sprinkles
• Sea salt

Quick Notes: Last time my mom visited, she brought her fancy natural peanut butter and insisted we use it. Had to dump in way more graham crackers to make it stick together. Works fine, just messier. Oh, and I accidentally used Reese’s pieces one time when Target was out of Butterfinger – my husband actually liked those better but don’t tell anyone.

Why These Ingredients Work

So here’s the deal – I used to buy the expensive natural peanut butter thinking I was being all healthy, but it made these balls fall apart every single time. Turns out the regular stuff like Jif has stabilizers that actually help hold everything together. Who knew?

The butter makes them taste like those fancy truffles from the chocolate shop downtown, except way cheaper. And powdered sugar doesn’t get all gritty like regular sugar does – learned that when my 8-year-old “helped” and dumped in granulated sugar instead.

Graham crackers are weird but they work. They soak up the oils and add this honey taste that people can never quite figure out. My brother-in-law spent twenty minutes trying to guess what the mystery flavor was at Christmas dinner.

Don’t crush your Butterfinger too small or it just disappears. You want people to actually bite into chunks and go “oh!” when they hit them.

Essential Tools and Equipment

• Hand mixer (or stand mixer if you’re fancy)
• Big mixing bowl
• Cookie scoop from the dollar store
• Baking sheet
• Parchment paper
• Bowl for melting chocolate
• Toothpicks
• Container with a lid

How To Make Butterfinger Balls

Step 1: Make the Peanut Butter Base

Mix the peanut butter and butter together until it looks smooth. Takes maybe a minute or two. Don’t worry if there’s a tiny lump here and there.

Step 2: Add Vanilla

Pour in the vanilla and mix it up.

Step 3: Incorporate the Powdered Sugar

Add the powdered sugar slowly or you’ll have white dust everywhere (learned this the hard way). Keep mixing on low speed and scrape the bowl sides when it gets messy.

Step 4: Fold in the Crunchy Elements

Dump in the graham crackers and Butterfinger pieces. I use a spoon for this part because the mixer just flings everything around.

Step 5: Shape the Balls

Cover a baking sheet with parchment paper. Scoop out spoonfuls and roll them into balls with your hands. Mine are never perfect circles and that’s fine – they still taste amazing.

Step 6: Chill for Firmness

Stick the pan in the freezer for 30 minutes. Don’t skip this or your balls will fall apart when you dip them. I learned this by ruining an entire batch.

Step 7: Melt the Chocolate

Microwave the chocolate in 30-second chunks, stirring between each time. Takes patience but don’t rush it or the chocolate gets weird and clumpy.

Step 8: Dip in Chocolate Heaven

Stick a toothpick in each ball and dip it in the melted chocolate. Let extra drip off by tapping the toothpick on the bowl edge.

Step 9: Add Final Touches

While the chocolate’s still wet, sprinkle on whatever toppings you want. I usually just do more Butterfinger pieces because why fix what’s not broken?

Step 10: Let Them Set

Leave them alone until the chocolate hardens. You can stick them in the fridge if you’re impatient like me.

You Must Know

My first batch looked like someone took a hammer to them because I dipped them straight from the freezer. Now I pull them out maybe 5 minutes before dipping. They should feel firm but not like rocks. Makes all the difference!

Pro Tips & Cooking Hacks

• Butter temperature: I used to just zap cold butter in the microwave for 30 seconds and wonder why everything looked lumpy. Now I actually plan ahead and leave it on the counter for like an hour.
• Coconut oil trick: My next-door neighbor Karen told me to add just a teaspoon to melted chocolate and it makes everything so shiny and smooth. She was right for once.
• Dollar store cookie scoop: Spent three bucks on this little scoop and now all my balls are the same size instead of looking like my kids made them.
• Don’t rush the chocolate: Used to stick them right in the fridge after dipping and they’d get all cloudy looking. Now I just leave them on the counter and they look way better.

Flavor Variations & Suggestions

Cookies & Cream: Crushed Oreos instead of Butterfinger, white chocolate for dipping. My 15-year-old niece begs for these every time she comes over.

Peanut Butter Cup: Mini chocolate chips mixed in, milk chocolate coating. Tastes exactly like Reese’s but bigger.

Christmas Version: Crushed candy canes instead of Butterfinger around the holidays. Looks pretty and tastes like those peppermint bark things from Williams Sonoma.

Coconut Madness: Shredded coconut instead of graham crackers, then roll the whole thing in more coconut. My friend Julie is obsessed with coconut everything and made me try this. Actually really good.

Make-Ahead Options

You can totally make these ahead. Just do everything up to the chocolate dipping part and stick them in the fridge for a couple days. They actually get firmer which makes the dipping part way easier.

Once they’re done, they keep in the fridge for about a week in whatever container you have. I’ve frozen them too and they’re fine for months – just gotta let them sit out for maybe 30 minutes or you’ll break a tooth.

Recipe Notes & Baker’s Tips

If your mix is too gooey, just dump in more crushed graham crackers until it holds together. If it’s too crumbly, add another chunk of butter.

I crush my Butterfinger bars by putting them in a ziplock and beating them with whatever’s handy – rolling pin, meat tenderizer, my husband’s hammer once when I couldn’t find anything else. Way less messy than trying to chop them up.

Serving Suggestions

These work for pretty much everything:

• Holiday parties – mine are always gone before the fancy decorated cookies
• Kid birthday parties – way easier than dealing with cake and frosting
• Work potlucks – always make extra because Carol from accounting will ask for the recipe
• Christmas gifts – put them in a nice tin and everyone thinks you’re super fancy

I usually just throw them on whatever pretty plate I have and scatter some Butterfinger bars around. Makes it look like I actually planned something instead of just winging it.

How to Store Your Butterfinger Balls

Just stick them in the fridge in whatever container has a lid. They’re good for about a week, but honestly mine never last that long because everyone keeps sneaking them.

They’re actually really good cold – the chocolate gets all snappy and the inside stays creamy.

If you wanna freeze them, just put some parchment paper between layers so they don’t turn into one big chocolate blob. They keep forever frozen. Just remember to pull them out like 30 minutes before people want to eat them or someone’s gonna chip a tooth.

Allergy Information

Contains: Peanuts, dairy, gluten (from the graham crackers), and probably soy depending on what chocolate you use

No Dairy: Earth Balance butter works fine, and there’s tons of dairy-free chocolate chips now. Tastes pretty much the same.

No Gluten: Just buy gluten-free graham crackers or crush up some gluten-free vanilla wafers instead. No big deal.

No Nuts: Can’t really help you here since the whole point is peanut butter. I guess you could try sunflower seed butter but it’s gonna taste completely different and probably weird.

Questions I Get Asked A Lot

Can I use natural peanut butter instead?

Sure, but you’re gonna need way more graham crackers because that stuff is just runnier. It’ll work but it’s messier to deal with.

My chocolate looks gross and streaky – what did I do wrong?

You probably overheated it or got water in there somehow. Make sure your balls are totally dry before dipping and don’t rush the melting part.

How do I make them perfectly round?

Get your hands just barely wet when you roll them. Not dripping, just damp. Keeps everything from sticking to you and they come out smoother.

Do I really need the graham crackers?

Nah, you can use crushed up vanilla wafers or animal crackers instead. Or just skip them and add more powdered sugar to keep everything together.

They keep falling apart when I try to dip them!

They’re not cold enough yet. Stick them back in the freezer for another 15 minutes. They should feel really solid before you mess with them.

💬 Did you make these? How’d they turn out? I wanna see pictures if you tried any weird variations. Comment below and let me know!