Butterfinger Buckeye Balls, often known as Butterfinger Balls, are extremely addictive. Ingredients include peanut butter, confectioners’ sugar, graham crackers, chopped Butterfingers, butter, and melted chocolate. Fantastic for any celebrations, barbecues, and as presents.
These Butterfinger Balls are perfect for any football viewing party or holiday celebration. The combination of Butterfingers and peanut butter is one of my all-time weak spots. In other words, I have no self-control over them! They’re like Buckeye Balls with more kicks to them!
Butterfinger Balls
In these bite-sized treats, I used crunchy peanut butter. If you want a smoother texture and don’t care for peanut “chunks,” go for the creamy variety. Although, I prefer mine with chunks.
These Butterfinger Balls taste great either warm or cold and can be made in advance and stored in an airtight container until ready to serve.
You can even sprinkle these Butterfinger Balls with your favorite sprinkle colors to suit the occasion!
To Make Butterfinger Balls
Putting together these sweet balls requires no effort.
What you need:
Graham cracker crumbs: Or crush up the crackers on your own.
Butterfinger bars: Crushed to use for mixing and garnish.
Butter: Make sure to use softened unsalted butter. Margarine is not an option as it will make an oil texture.
Crunchy peanut butter: I love crunchy peanut butter for that extra crunch. But you can replace it with creamy peanut butter if desired.
Chocolate almond bark or chocolate candy coating: Creates a smooth finish. But you are welcome to swap it with chocolate chips or chocolate bars. Simply temper the chocolate to make sure the outside of the balls is set up.
Powdered sugar
To make this recipe gluten-free (you should use these ingredients instead):
- Use gluten-free Graham cracker crumbs. Other gluten-free alternatives are chocolate wafers if you want something dark or chocolatey or vanilla wafers for something more subtle.
- The majority of Butterfinger products are free of gluten. But keep in mind that the Butterfinger Crisp contains gluten.
Steps To Make Butterfinger Balls
Step 1: Combine the powdered sugar, graham cracker crumbs, Butterfinger bits, melted butter, and peanut butter in a large bowl until well-mixed.
Butterfinger bits
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Melted butter:
Peanut butter:
Step 2: Form the peanut butter mixture into 1-inch balls.
Step 3: Coat each ball in melted chocolate candy coating.
Coat each ball in melted chocolate candy coating.
Step 4: The chocolate candies should be set up on parchment paper. Rest until set.
These Butterfinger Balls are a must-have for anyone who loves Butterfingers!
Frequently Asked Questions
How many Butterfinger balls can be made
You can get approximately 3–4 dozen from this recipe, depending on how big you roll the balls.
How to store Butterfinger Balls
The candy should be kept in an airtight container.
You may keep this candy in the freezer, the fridge, or even on the kitchen counter if you plan on consuming it within a day or two.
If you put the Butterfinger Balls in the fridge in an airtight container, they will stay good for approximately a month.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Butterfinger Balls Recipe
Ingredients
- 5 1.9 ounces Butterfinger bars, crushed
- 1 16 ounces box of powdered sugar
- 2½ c. graham cracker crumbs
- 1 24-ounce package of chocolate almond bark or chocolate candy coating
- 1¼ c. butter melted
- 1½ c. crunchy peanut butter
Instructions
- Combine powdered sugar, graham cracker crumbs, Butterfinger pieces, melted butter, and peanut butter in a large mixing dish.
- Refrigerate for 30 minutes after shaping into 1-inch balls.
- Melt chocolate almond bark as directed on the package.
- Remove the balls from the refrigerator and coat them in the chocolate almond bark.
- Lay the dipped balls on a sheet of parchment or wax paper and let them set.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
