Description
Butterfinger Balls are a delicious, easy no-bake treat combining chopped Butterfinger candy bars with cream cheese, coated in smooth melted chocolate, perfect for quick dessert cravings or party snacks.
Ingredients
Scale
Main Ingredients
- 6 Butterfinger candy bars (about 4.4 ounces each), chopped into small pieces
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Coating
- 2 cups melting wafers or chocolate chips
- 2 tablespoons shortening (to mix with chocolate)
Optional Toppings
- Sprinkles
- Chopped nuts
- Crushed Butterfinger pieces
Instructions
- Chop Butterfinger Bars: Unwrap and chop the Butterfinger bars into small pieces about 1/4 inch or smaller. Use a food processor with care, pulsing gently to avoid creating a paste.
- Soften Cream Cheese: Make sure the cream cheese is softened by leaving it at room temperature for at least an hour or microwaving in 15-second increments until soft.
- Combine Ingredients: In a large mixing bowl, mix together the chopped Butterfinger pieces and softened cream cheese thoroughly.
- Add Flavorings: Stir in vanilla extract and salt to the mixture for enhanced flavor.
- Mix Until Smooth: Use an electric mixer to beat the mixture until it is smooth and well combined, scraping the sides of the bowl as necessary.
- Chill Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes or up to one hour to firm up.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or wax paper to prepare for shaping the balls.
- Shape Balls: Using a small cookie scoop, portion out the mixture and roll between palms to form smooth, uniform balls.
- Place on Sheet: Arrange the formed Butterfinger balls on the prepared baking sheet.
- Freeze: Freeze the balls on the baking sheet for 15-20 minutes to make dipping easier.
- Melt Chocolate: Combine melting wafers or chocolate chips with shortening (1 tablespoon per cup), microwave in 30-second intervals stirring in between, or gently melt over simmering water until smooth.
- Dip Balls: Using a fork or dipping tool, dip each Butterfinger ball into the melted chocolate until fully coated.
- Remove Excess Chocolate: Gently tap the fork or dipping tool against the side of the bowl to remove excess chocolate from each ball.
- Place on Sheet: Return the chocolate-covered balls to the parchment-lined baking sheet.
- Add Decorations: While the chocolate coating is still wet, sprinkle the balls with your choice of sprinkles, chopped nuts, or crushed Butterfinger pieces.
- Repeat Process: Continue dipping and decorating all remaining balls.
- Set Chocolate: Allow the chocolate coating to set completely at room temperature for about an hour or refrigerate for 15-20 minutes.
- Storage: Store the finished Butterfinger Balls in an airtight container in the refrigerator for up to one week.
Notes
- Softening the cream cheese properly is key to a smooth mixture.
- Freezing before dipping helps maintain the shape and prevents melting.
- You can substitute shortening with coconut oil if preferred for coating.
- For extra crunch, add crushed Butterfinger pieces into the coating or as toppings.
- Store treats refrigerated to keep chocolate coatings firm and fresh.
