Description
Indulge in these irresistible Butterfinger Balls that combine the creamy goodness of Nutter Butter cookies and the crunch of Butterfinger candy bars, all coated in rich chocolate. A perfect no-bake treat for any occasion!
Ingredients
Scale
Nutter Butter Balls:
- 1 (16 oz) package Nutter Butter cookies or peanut butter sandwich cookies
- 8 oz cream cheese, softened
- 1 1/2 cups crushed Butterfinger candy bars (about 8 fun-size bars)
Coating:
- 12 oz semi-sweet or milk chocolate chips
- 1 tbsp coconut oil or shortening
- Extra crushed Butterfinger for topping (optional)
Instructions
- Prepare Cookie Mixture: In a food processor, pulse Nutter Butter cookies into fine crumbs. Add softened cream cheese and crushed Butterfinger pieces, pulsing until well combined into a thick dough.
- Shape Balls: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 20–30 minutes until firm.
- Coat in Chocolate: In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth. Dip each ball into the melted chocolate, allowing excess to drip off, and place back on parchment paper.
- Final Touches: Sprinkle with extra crushed Butterfinger if desired. Chill until the chocolate is set, about 15 minutes.
Notes
- You can swap Nutter Butter cookies for graham crackers and add 1/4 cup peanut butter for a richer flavor.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert, No-Bake
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
