BUTTERFINGER BALLS: Your New 5-Ingredient, No-Bake Obsession!

If you’re looking for a simple, irresistible treat that requires minimal ingredients and zero baking, Butterfinger Balls are about to become your new obsession. These bite-sized delights capture the iconic crunch and chocolatey-caramel flavor of Butterfinger candy bars in a soft, creamy ball that melts in your mouth. Perfect for holidays, parties, or just a sneaky sweet treat, this recipe is delightfully easy to master. Let’s dive into the step-by-step method to create your own batch of these heavenly bites.

Ingredients (Just 5!)

2 cups crushed Butterfinger candy bars (about 6–8 standard bars)
1 (8 oz) package cream cheese, softened
2 cups powdered sugar
2 cups semisweet chocolate chips (or milk chocolate, if preferred)
1 tablespoon vegetable oil or shortening (for smooth chocolate coating)

Step-by-Step Method

Step 1: Prep Your Ingredients

Start by softening the cream cheese to room temperature. This ensures it blends smoothly with the candy bar crumbs. Next, crush your Butterfinger bars into fine pieces. You can do this by placing them in a large zip-top bag and gently pounding with a rolling pin or using a food processor for a finer, even consistency.

Step 2: Combine Butterfinger and Cream Cheese

In a medium bowl, mix the crushed Butterfingers with the softened cream cheese. Use a spatula or your hands to knead until fully combined. The mixture should be sticky and hold together when pressed.

Pro Tip: If your mixture feels too soft, chill it for 10–15 minutes to firm it up slightly, which makes rolling easier.

Step 3: Add Powdered Sugar

Gradually mix in the powdered sugar. This adds sweetness and helps the mixture form into smooth balls. Continue blending until you have a thick, uniform dough-like consistency.

Step 4: Shape the Balls

Use a small cookie scoop or a spoon to portion out the mixture. Roll each portion between your palms to form 1-inch balls. Place them on a parchment-lined baking sheet. Once all balls are shaped, chill them in the fridge for at least 30 minutes to firm up. This step is key for a clean chocolate coating.