Butterfinger Balls

Step 3: Add the Butterfinger Crunch

1. Chop 4–5 Butterfinger bars into very small pieces. You can pulse them briefly in a food processor for a fine crunch, but avoid turning them into powder.
2. Fold the chopped Butterfinger pieces into the peanut butter mixture evenly.

Step 4: Shape the Balls

1. Using your hands or a small cookie scoop, form the mixture into 1-inch balls.
2. Place the balls on a baking sheet lined with parchment paper.
3. Chill them in the refrigerator for at least 30 minutes to firm up.

Pro Tip: Chilling helps the balls hold their shape when dipping in chocolate.

Step 5: Coat in Chocolate

1. In a microwave-safe bowl, melt 2 cups of semi-sweet chocolate chips. Heat in 30-second intervals, stirring in between. Add 1 tablespoon of vegetable oil if you want a silkier coating.
2. Using a fork or a toothpick, dip each peanut butter ball into the melted chocolate until fully coated.
3. Gently tap off excess chocolate and place the coated balls back on the parchment-lined sheet.

Step 6: Set and Serve

1. Allow the chocolate to set at room temperature, or place the tray in the refrigerator for 15–20 minutes for quicker firming.
2. Once the chocolate is fully hardened, transfer the Butterfinger Balls to an airtight container.
3. Store in the refrigerator for up to 2 weeks, or enjoy them immediately—they rarely last that long!

Tips for Perfection

• Texture Balance: Keep some Butterfinger chunks slightly larger for extra crunch.
• Flavor Variation: Sprinkle a tiny pinch of sea salt on top of the chocolate coating for a sweet-and-salty twist.
• Gifting: Wrap each ball in a small candy cup for festive presentation—they make fantastic homemade gifts.

Final Thought:
Butterfinger Balls are a simple yet indulgent treat that combines creamy, crunchy, and chocolaty flavors in every bite. Once you make them, they’ll become a favorite for holidays, birthdays, or any occasion where a little sweetness is needed. The best part? You can tweak the recipe to your taste, adding more or less candy, experimenting with chocolate types, or even sprinkling a hint of crushed nuts on top.

If you want, I can also make a visual step-by-step guide with images for Butterfinger Balls, so the process becomes even easier to follow. It would look like a mini recipe tutorial.

Do you want me to do that?