- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 cups crushed Butterfinger candy bars (about 8 regular-sized bars)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt (optional)
- 12 ounces chocolate chips (semi-sweet or milk chocolate)
- In a large mixing bowl, combine the creamy peanut butter and softened butter. Mix until well combined.
- Gradually add the powdered sugar to the peanut butter and butter mixture, mixing well after each addition.
- Stir in the crushed Butterfinger candy bars, vanilla extract, and salt (if using). Mix until all the ingredients are thoroughly combined, and you have a dough-like consistency.
- Shape the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Place the baking sheet in the refrigerator for at least 30 minutes to allow the balls to firm up.
- In a microwave-safe bowl or using a double boiler, melt the chocolate chips, stirring frequently until smooth.
- Using a fork or toothpick, dip each peanut butter ball into the melted chocolate, coating it evenly. Allow any excess chocolate to drip off.
- Place the chocolate-coated balls back on the parchment-lined baking sheet.
- Once all the balls are coated, return the baking sheet to the refrigerator to allow the chocolate to set.
- Once the chocolate has hardened, transfer the Butterfinger Balls to an airtight container and store them in the refrigerator until ready to serve.