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These Butterfinger Balls remind me of my childhood candy obsessions with a fancy adult spin. Whenever I whip them up, folks can't get enough of the smooth peanut butter middle packed with crunchy Butterfinger chunks all covered in velvety chocolate. They're insanely tasty and surprisingly easy to throw together.
What Makes These Treats Irresistible
The greatest thing about these goodies is how fast they come together. You won't need to fire up your oven - just blend, smash and shape. When smooth peanut butter meets that distinctive Butterfinger snap, something truly wonderful happens. I always make a huge batch to hand out to pals or stash in my freezer for when sweet tooth strikes.
The Magic Behind Their Flavor
Tossing in smashed Butterfinger bars transforms ordinary peanut butter balls into something special. The candy adds this incredible toffee-like texture and boosts that peanut butter taste we can't resist. My little ones say they're just like treats from a fancy sweet shop.
Essential Components
- Peanut Butter: Smooth type works wonders for that velvety center.
- Graham Crackers: They give structure and sweet honey notes.
- Butterfinger Bars: The key ingredient that makes everything pop.
- Chocolate: I go for chocolate melting wafers for easy, perfect coating.
First Steps
Pull out your largest mixing bowl and mix smooth peanut butter with smashed graham crackers and tiny Butterfinger bits. Stir until it looks like raw cookie dough. I sometimes toss in extra graham cracker bits if the mixture feels too wet.
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Shaping Your Treats
Now the fun part begins. Grab small amounts and shape them between your hands to create round balls. Place them on a paper-covered baking tray and tuck them in the fridge. They'll need about 20 minutes to harden, giving you plenty of time to get your chocolate ready.
Chocolate Coating Tricks
Getting chocolate right can be tough, but I've found an easy approach. I put a glass bowl over bubbling water and stir gently until completely smooth. Your microwave works fine too - just go in short bursts and stir often. Just don't let any water touch your chocolate or it'll turn grainy.
Adding The Final Touch
This is the part I love - dropping those cold balls into warm chocolate. I roll them around with a fork then gently tap off any extra. Sometimes I scatter more crushed Butterfinger on top before the chocolate hardens. They look super impressive when finished.
Setting Time
Let them fully harden. You can keep them out if your kitchen isn't warm or stick them back in the fridge. I usually can't wait and sneak one while they're still a bit soft. They taste awesome either way.
Storing Your Goodies
Store these tasty treats in the fridge in an airtight container. They'll stay good for about a month. Put wax paper between layers so they won't stick together. You can freeze them up to 6 months too, but at my place they vanish way before that.
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Creative Variations
- Try Different Candy: I swap in Snickers or Reeses sometimes instead of Butterfingers.
- Holiday Style: Top with colorful sprinkles to match any celebration.
- Allergy Friendly: Sunbutter makes a great option for those who can't eat nuts.
Prep In Advance
You can easily make these ahead for get-togethers. I often whip up a bunch and tuck them in the freezer without chocolate. When needed, I just thaw and dip them. Fresh chocolate makes them look extra snazzy.
Nailing The Right Consistency
Getting that filling just right matters most. It should stick together when rolled but not feel too dry. If your peanut butter runs thin, add extra graham crackers. Want extra crunch? Keep some bigger Butterfinger chunks in the mix.
Delicious Variations To Try
- White Chocolate Coating: Gives a completely different taste experience.
- Mint Touch: A splash of mint flavor in the chocolate tastes wonderful.
- Extra Crunch: Throw in some crispy rice cereal for added texture.
Presentation Ideas
They look amazing at parties set out in small candy cups. They stand out on dessert tables next to other sweets. Wrap them in clear bags with colorful ribbons and they become perfect gifts or party takeaways.
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Easy Troubleshooting
- Too Soft: Chill the mix or throw in more crackers.
- Thick Chocolate: A tiny bit of oil will thin it perfectly.
- Messy Coating: Tap your fork lightly to smooth everything out.
Worth Noting
These are definitely special occasion treats. Each ball packs roughly the same calories as a candy bar. I make mine smaller when I want to watch portions but still enjoy that amazing flavor.
Ideal Occasions For These Sweets
These little bites of happiness work for any gathering. From casual TV nights to fancy holiday parties, they always vanish quickly. Since you don't need to bake them, they're perfect for making during hot summer days when you crave something sweet.
Equipment You'll Want
- Big Bowl: For mixing that delicious filling.
- Small Scoop: Makes creating uniform balls so much easier.
- Parchment Paper: Everything slides right off.
- Double Boiler: Gives you flawless chocolate every time.
My Special Stamp
These Butterfinger Balls have become my trademark treat. Friends ask for them at every gathering and my family knows exactly where to find them in the freezer. They combine all the best parts of candy-making without any complicated techniques. Try making them and watch as they become your new go-to sweet.
Frequently Asked Questions
- → Can I use natural peanut butter?
Natural peanut butter tends to separate and is too oily. Choose a standard brand like Jif or Skippy to keep everything together and smooth.
- → Is freezing an option for these treats?
Absolutely! Freeze them in layers using wax paper to stop sticking. They'll last up to three months in an airtight container.
- → Why is chilling before chocolate dipping necessary?
Chilling makes the peanut butter mixture firm enough to dip easily, helps the chocolate set up fast, and avoids messy melting.
- → What chocolate should I go with for dipping?
Melting wafers or candy bark are ideal for a clean finish that sets fast. Regular chocolate chips work too, but adding shortening might help thin them out.
- → How do I stop my chocolate from clumping?
Use low heat—melt your chocolate in short intervals at half power, stirring well every time. Keeping it water-free is also key to avoiding clumps.