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These homemade butterfinger bites need just three ingredients to make and taste like the popular candy bar, except in bite-sized pieces! Butterfinger is one of the most popular candies. It features a crisp peanut butter bar covered in chocolate. Inspired by the candy of the same name, these 3-ingredient Butterfinger balls feature creamy and decadent bites that are quick to make and are perfect.
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Add the peanut butter, butter, and vanilla to a large bowl or stand mixer and cream together for 30 seconds. Sift the powdered sugar into the bowl and beat until smooth. Mix in the butterfinger bits until incorporated. Chill the mixture in the refrigerator for 30 minutes. Line a cookie sheet with parchment paper and portion the peanut butter.
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Instructions: In a large bowl, combine powdered sugar, graham cracker crumbs, Butterfinger bits, melted butter, and peanut butter. Shape into 1-inch balls and refrigerate for 30 minutes. Melt chocolate almond bark according to package directions. Remove balls from refrigerator and dip into the chocolate almond bark.
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Add the peanut butter and mix until fully incorporated. Add the crushed Butterfingers and graham cracker crumbs. Mix until a dough forms. Cover the bowl and refrigerate the dough for 30 minutes. This allows it to firm up for easier shaping. Once chilled, use a small cookie scoop or spoon to form the dough into balls.
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HOW TO MAKE BUTTERFINGER LUSH: Crumble the Oreo cookies in a food processor or crush in a plastic ziploc bag with a rolling pin. In a large mixing bowl, combine the crushed Oreos and cooled melted butter. Spread the Oreo mixture into a 9×13 baking dish, pressing the crust base down with your hands or the back of a spatula.
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Using a tablespoon or a cookie scoop, scoop out the mixture and roll it into balls. The recipe should make about 24 balls. Once the balls are formed, place them on a baking sheet lined with parchment paper. Then, place the baking sheet in the refrigerator for at least 30 minutes to allow the balls to set.
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Set aside. Place the corn flakes in a large plastic bag and crush with hands until coarsely crumbled. Add the crushed corn flakes to a large bowl with the peanut butter and honey. Mix until well combined. Roll into balls (about 1 tablespoon each) and place onto prepared sheet pan. Set aside.
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In a large bowl, mix together peanut butter, crushed Butterfinger candy bars, graham cracker crumbs, melted butter, and powdered sugar until well combined. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes to set.
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1. Prepare the Butterfinger Mixture. Place the Butterfinger candy bars in a large zip-top bag and crush them into small pieces using a rolling pin or the back of a spoon. In a mixing bowl, combine the crushed Butterfinger candy, sweetened condensed milk, pure vanilla extract, and a pinch of salt. Mix until all the ingredients are well combined.
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Step 1. Mix together the peanut butter, butter and vanilla in a large bowl with a mixer on medium until fluffy. Gradually add in powdered sugar until incorporated. Step 2. Next, add the crushed butterfinger pieces. Don't forget to save some for the topping. Then chill the peanut butter mixture for 30 minutes. Step 3.
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Prepare the balls, freeze them, and when you're ready to serve, all you need to do is dip them in tempered chocolate. They thaw easily at room temperature or can be slow-thawed in the fridge overnight. So, there you have it, folks—the ins and outs of creating your own homemade Butterfinger Balls. This no- bake delight transcends the typical.
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The trick is to use the right peanut butter. I love Teddie brand unsweetened, but No-Bake Peanut Butter Butterfinger Balls work so much better with sweetened peanut butter such as Peter Pan. The texture is less crumbly and dry and the flavor is better. So go with a mainstream, sweetened peanut butter. You can use crunchy or creamy. Food Prep Gloves
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Line a cookie sheet with parchment paper and scoop out 1- 1 ½ TBSP of dough and roll into balls. Place the sheet in the freezer for about 30 minutes to chill completely. Then melt the chocolate in a microwave safe bowl at 30 second intervals on 50% power level, stirring in between. Careful not to over heat!
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Add in the butterfinger bites and stir to combine with a spatula. Form the Butterfinger Bites. Scoop the cookie ball dough out with a cookie scoop. You can use a 1 tablespoon cookie scoop or a 1 ½ tablespoon cookie scoop. Roll them into balls and place them on a parchment lined baking sheet. TIP: If they cookie balls are too sticky and soft.
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Line a 9×9 baking pan with foil, allowing foil to hang over the edge for easy removal. Spray foil with cooking spray. Place graham crackers on bottom of the pan, breaking to evenly fit. Sprinkle marshmallows evenly over graham crackers. Melt caramel and milk together in a microwave safe bowl for 1 minute.
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How to make Butterfinger Balls: Step 1. Add powdered sugar, graham cracker crumbs, Butterfinger bits, melted butter, and creamy peanut butter to a large bowl. Use an electric mixer to combine all of the ingredients. Step 2. Use a #60 cookie scoop to make the balls. Line a baking sheet with parchment paper. Step 3.