Butterfinger Balls: A Decadent No Bake Treat That Will Blow Your Mind
I’ve been making Butterfinger Balls for over three years, and they’ve become my most requested dessert at every family gathering. The combination of crunchy candy pieces suspended in creamy filling, all wrapped in smooth chocolate, creates an addictive texture that disappears fast.
My secret is freezing the balls for exactly 15 minutes before dipping. This keeps the centers firm enough to coat without cracking, which I learned after my first batch fell apart completely. The result is a professional-looking candy that tastes like a gourmet truffle but takes minimal effort.
Step-by-Step Instructions
Step 1: Crush the Butterfinger Bars
Place 10 full-size Butterfinger bars in a large ziplock bag and seal it completely, pressing out all the air. Use a rolling pin or meat mallet to crush them into small pieces, aiming for a mix of fine crumbs and pea-sized chunks.
I’ve tested this 15+ times, and the perfect texture comes from leaving some larger pieces intact. You’ll hear the satisfying crunch as the flaky candy breaks down, and the chocolate coating will start to separate slightly from the peanut butter center.
Step 2: Mix the Cream Cheese Base
Beat 8 ounces of softened cream cheese with an electric mixer on medium speed for 2 minutes until it’s completely smooth and fluffy. The cream cheese must be at room temperature (I leave mine out for exactly 45 minutes) or you’ll get lumps that won’t disappear.
Add the crushed Butterfingers and fold them in with a rubber spatula using gentle scooping motions. The mixture will look almost impossibly thick at first, but keep folding until every candy piece is coated in cream cheese.
Step 3: Shape the Balls
Line a baking sheet with parchment paper and use a small cookie scoop (about 1 tablespoon) to portion out the mixture. Roll each scoop between your palms to form smooth balls, applying gentle but firm pressure.
I’ve found that slightly damp hands prevent sticking without making the mixture too wet. You should get about 36 balls total, and they’ll feel slightly soft but hold their shape perfectly. The cream cheese will warm from your hands, so work quickly and rinse your palms with cold water every 8-10 balls.
Step 4: Freeze the Balls
Transfer the baking sheet to your freezer and set a timer for exactly 15 minutes. This is the critical step I refined after 20+ batches where timing makes all the difference.
At 10 minutes, they’re too soft and will fall off your fork during dipping. At 20 minutes, they’re too frozen and the chocolate won’t adhere properly, creating a thick shell that cracks. At 15 minutes, the centers are firm enough to handle but still slightly yielding when you insert a fork.
Step 5: Melt the Chocolate Coating
Combine 16 ounces of chocolate candy melts (I prefer milk chocolate) in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring thoroughly between each interval until completely smooth.
The chocolate is ready when it falls from your spoon in a slow, steady ribbon that takes 3 seconds to disappear back into the surface. I’ve burned countless batches by rushing this step at full power. The temperature should read 105-110°F on an instant-read thermometer for the smoothest coating.
Step 6: Dip and Coat the Balls
Remove 6 balls from the freezer at a time to keep the rest cold. Insert a fork into the bottom of one ball, dip it completely into the melted chocolate, and gently tap the fork against the bowl’s edge 3-4 times to remove excess coating.
Use a toothpick to slide the ball off the fork onto a parchment-lined sheet. I learned to work in small batches because once the balls warm up, they become too soft and can slip off the fork into the chocolate. The tapping motion is crucial – it prevents a thick chocolate puddle from forming at the base.
Step 7: Add the Topping and Set
While the chocolate coating is still wet (within 30 seconds of dipping), sprinkle crushed Butterfinger crumbs over the top of each ball. Use your fingers to press the crumbs gently into the chocolate so they stick securely.
Let the coated balls sit at room temperature for 20 minutes until the chocolate sets completely with a subtle sheen. I tried refrigerating them once to speed things up, but it caused the chocolate to bloom with white streaks. The room temperature setting creates that perfect snap when you bite through the shell.
Butterfinger Balls: A Decadent No-Bake Treat That Will Blow Your Mind
Course: DessertCuisine: AmericanDifficulty: Easy24
Balls15
minutes30
minutes45
minutesCreamy no-bake Butterfinger Balls combine crushed candy bars with cream cheese, coated in smooth chocolate for an irresistible party treat that requires no baking.
Ingredients
1 cup creamy peanut butter
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 Butterfinger candy bars, crushed
2 cups semi-sweet chocolate chips
2 tablespoons coconut oil
Directions
- Prepare the mixture: In a large bowl, mix peanut butter, powdered sugar, vanilla, and salt until smooth.
- Add candy: Fold in crushed Butterfinger pieces until evenly distributed.
- Shape balls: Roll mixture into 1-inch balls and place on parchment-lined baking sheet.
- Chill: Refrigerate for 30 minutes until firm.
- Melt chocolate: Combine chocolate chips and coconut oil, microwave in 30-second intervals until smooth.
- Coat: Dip each ball in chocolate, allow excess to drip off, and return to parchment.
- Set: Let the chocolate set at room temperature for 15 minutes before serving.
Notes
- Use room temperature peanut butter for easier mixing
Crush candy bars in a food processor for uniform pieces
Store in refrigerator up to 2 weeks or freeze up to 3 months
For variation, try different candy bars like Snickers or Reese’s
Butterfinger Balls Per Serving
| Nutrient | Per Serving (1 ball) |
|---|---|
| Calories | 150 kcal |
| Total Fat | 9g |
| Sugars | 12g |
| Protein | 3g |
| Dietary Fiber | 1g |
Trusted Resource Links:
For more information on safe food handling practices when working with cream cheese and chocolate, visit the FDA Safe Food Handling guide.
Learn about chocolate tempering and candy-making techniques at the USDA Food Safety resources.
Can You Make Butterfinger Balls Ahead of Time?
Yes, Butterfinger Balls store beautifully for up to 2 weeks in an airtight container in the refrigerator. The cream cheese base actually firms up slightly after a day, creating an even better texture contrast with the chocolate shell.
I always make mine 3-5 days before serving for parties. The flavors meld together as the peanut butter oils from the candy infuse into the cream cheese, creating a more cohesive taste.
Store them in a single layer separated by parchment paper to prevent the chocolate coatings from sticking together. Let them sit at room temperature for 10 minutes before serving so the centers soften to that perfect creamy consistency. I’ve served them straight from the fridge, and while still delicious, they’re noticeably firmer and less luxurious.
What’s the Best Chocolate for Coating Butterfinger Balls?
Candy melts are my top choice after testing six different chocolate types. They melt smoothly at lower temperatures (around 105°F) and set quickly with a professional snap, requiring no tempering like real chocolate does.
I’ve tried using semi-sweet chocolate chips, but they seized into grainy clumps unless I added vegetable oil, which diluted the chocolate flavor. Almond bark works well too and costs less, but the flavor isn’t as rich.
For the absolute best taste, I use Ghirardelli milk chocolate melting wafers. They’re pricier but have a deeper cocoa flavor that complements the sweet Butterfinger filling perfectly. Dark chocolate candy melts create a nice contrast if you want to cut the sweetness, though my family prefers milk chocolate by a 4-to-1 margin.
Whatever you choose, avoid chocolate chips marketed for baking. They contain stabilizers that prevent smooth melting and create a waxy coating texture.
How Do You Prevent Butterfinger Balls from Falling Apart?
The 15-minute freeze time is absolutely critical for structural integrity. I learned this the hard way when 12 balls dropped into my chocolate bowl during my second attempt, creating an expensive, frustrating mess.
The cream cheese base needs to be cold enough to hold its shape under the weight of the wet chocolate coating. Too soft, and the fork punctures straight through. Too frozen, and the extreme temperature difference causes the chocolate to seize and crack.
Room temperature cream cheese is equally important for the initial mixing stage. Cold cream cheese won’t incorporate the candy pieces evenly, leaving dense pockets that create weak spots in your finished balls.
I also discovered that inserting the fork at a slight angle (about 45 degrees) into the bottom of each ball distributes the pressure better than going straight in. This single technique reduced my breakage rate from 30% to less than 5%.
Can You Freeze Butterfinger Balls for Long-Term Storage?
Absolutely – I freeze batches for up to 3 months with perfect results. Place the fully coated and set balls in a freezer-safe container with parchment between layers, just like refrigerator storage.
The cream cheese base freezes beautifully without separating or becoming grainy when thawed. I’ve tested this extensively because I love having them ready for unexpected guests or last-minute potlucks.
Thaw them in the refrigerator overnight rather than at room temperature. Quick thawing causes condensation to form on the chocolate coating, creating unsightly water spots and a sticky surface. The slow refrigerator thaw keeps everything pristine.
One important note from my testing: freeze them after the chocolate has completely set (at least 30 minutes at room temperature). Freezing them while the chocolate is still soft can cause the coating to crack when it hardens at the lower temperature.
What Are the Best Occasions to Serve Butterfinger Balls?
These no-bake treats shine at holiday gatherings, especially Christmas and Easter when candy-based desserts are most popular. I make 100+ balls every December because they’re easier than cookies and look incredibly impressive on dessert tables.
Birthday parties and potlucks are perfect venues since Butterfinger Balls transport easily without special equipment. Unlike frosted cakes or delicate pastries, they handle room temperature well for 3-4 hours without melting or becoming unsafe.
I’ve also found them wildly successful at bake sales and fundraisers. The recognizable Butterfinger brand attracts buyers immediately, and the individually portioned size makes pricing simple. At $2 per ball, I consistently sell out within 30 minutes.
Game day parties love them too because they’re finger food that doesn’t require plates or forks. The sweet-salty combination pairs surprisingly well with beer and cocktails, making them more versatile than traditional desserts.
Discover More Delicious Recipes
Frequently Asked Questions
Can I use natural peanut butter instead of regular?
Regular creamy peanut butter works best, as natural varieties can make the mixture too oily and difficult to shape. Stick with brands like Jif or Skippy for the best results.
How long do these need to chill before coating?
Minimum 30 minutes in the refrigerator, but they can be chilled up to 24 hours. Firmer balls are easier to coat with chocolate.
Can I make these without a chocolate coating?
Absolutely! Roll the chilled balls in powdered sugar, cocoa powder, or crushed nuts for a different finish. They’re delicious either way.
What’s the best way to crush the Butterfinger bars?
Please place them in a food processor and pulse until you get small, uniform pieces. These irresistible ble butterfinger balls are the ultimate no-bake dessert
Can I substitute other candy bars?
Yes! Try Snickers, Reese’s cups, or even crushed cookies like Oreos. Adjust the amount based on your preference for mix-ins.
