Description

Butterfinger Balls are an easy, no-bake treat combining chopped Butterfinger candy bars with cream cheese, then coated in melted chocolate and decorated with sprinkles or nuts. Perfect for parties or a sweet snack, these delightful bites come together quickly and require no baking, using only chilling and dipping techniques to create a rich, crunchy, and creamy candy ball that everyone will love.

Ingredients

Scale

Butterfinger Mixture

6 large Butterfinger candy bars, chopped into small pieces (about 1/4 inch)
8 oz cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt

Chocolate Coating

2 cups melting wafers or chocolate chips
2 tablespoons shortening (about 1 tablespoon per cup of chocolate)

Toppings (optional)

Sprinkles
Chopped nuts
Crushed Butterfinger pieces

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Instructions

Chop Butterfingers: Unwrap and chop the Butterfinger bars into small pieces about 1/4 inch or smaller. You can use a food processor by pulsing carefully to avoid turning them into a paste.
Soften Cream Cheese: Ensure the cream cheese is softened by leaving it out at room temperature for at least an hour or by microwaving it in 15-second intervals until soft but not melted.
Mix Ingredients: In a large mixing bowl, combine the chopped Butterfingers and softened cream cheese. Add vanilla extract and salt to the bowl.
Blend Mixture: Use an electric mixer to beat the mixture until smooth and well combined, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
Chill Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to one hour, to firm up the mixture for easier handling.
Prepare Baking Sheet: Line a baking sheet with parchment paper or wax paper to prevent sticking when forming the balls.
Form Balls: Use a small cookie scoop to portion out the mixture, then roll each portion between your palms to form smooth, uniform balls.
Freeze Balls: Place the formed balls on the prepared baking sheet and freeze for 15-20 minutes to firm them up further and facilitate dipping.
Melt Chocolate: Combine melting wafers or chocolate chips with shortening. Melt using a microwave in 30-second intervals, stirring after each until smooth, or melt the chocolate in a heat-safe bowl over simmering water, stirring until fully melted and smooth.
Dip Balls in Chocolate: Using a fork or dipping tool, dip each Butterfinger ball into the melted chocolate, making sure it is completely coated. Gently tap off excess chocolate by tapping the fork against the bowl’s edge.
Decorate: Place the chocolate-coated balls back on the parchment-lined baking sheet. While the chocolate is still wet, sprinkle your choice of toppings such as sprinkles, chopped nuts, or crushed Butterfinger pieces.
Repeat Dipping and Decorating: Continue dipping and decorating all remaining balls following the same steps.
Set Chocolate: Allow the coated Butterfinger balls to set completely either at room temperature for about an hour or in the refrigerator for 15-20 minutes.
Store: Store the finished Butterfinger Balls in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

Make sure the cream cheese is fully softened to avoid lumps in the mixture.
Do not overprocess Butterfingers in the food processor to prevent a paste-like texture.
Freezing the balls before dipping helps the chocolate coat more evenly and cleanly.
You can substitute shortening with coconut oil if preferred for melting the chocolate.
Store leftovers in the fridge to keep them firm and fresh.
Customize toppings to your liking or keep them plain for a classic look.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American