There’s something about the combination of peanut butter, chocolate, and crunchy Butterfinger candy that hits every note of sweet, salty, and just a hint of nostalgia. These Butterfinger Balls are a bite-sized indulgence that will have you sneaking back to the kitchen for “just one more.” Perfect for holiday parties, cookie exchanges, or even a weekend baking project, this no-bake recipe is simple, fun, and dangerously addictive.

The first time I made these, it was purely by accident—one of those “throw together what’s in the pantry” situations. It was during the holidays, and I needed a last-minute dessert for a gathering. I spotted leftover Butterfinger candy bars from Halloween (remember those mini bars no one touches till you’re desperate?) and decided to experiment. Little did I know this would become a family favorite that I’m now required to bring to every holiday party.

A quick peek into Butterfinger’s history

Did you know Butterfingers have been around since the 1920s? They were introduced by the Curtiss Candy Company and gained popularity thanks to clever marketing stunts like dropping candy bars from airplanes (seriously!). While the recipe has seen slight tweaks over the years, the crispy, peanut-buttery layers coated in chocolate have remained iconic. In this recipe, those crunchy Butterfinger pieces add the perfect pop of flavor and texture to the creamy peanut butter filling.

Let’s talk ingredients: the stars of this sweet show

Each ingredient in this recipe has a role to play, and substitutions can work if you’re in a pinch:

Peanut butter: The creamy texture is essential for binding the mixture together. Avoid all-natural varieties since they tend to separate and might make the mixture too oily. If you’re out of peanut butter, almond butter works surprisingly well for a different flavor twist.
Butter: Softened butter adds richness and makes the dough easier to roll into balls. Unsalted is best, but if you only have salted, just skip adding extra salt at the end.
Vanilla extract: A splash of vanilla enhances the sweetness and rounds out the flavors. Real vanilla is ideal, but imitation works fine in a pinch.
Powdered sugar: This sweetens the mixture while keeping the texture light. Don’t substitute granulated sugar; it won’t dissolve as smoothly.
Graham cracker crumbs: These add a subtle crunch and balance the sweetness. If you’re gluten-free, try crushed gluten-free cookies as a replacement.
Crushed Butterfinger bars: The hero of this recipe! Fresh Butterfingers will give you the best crunch. Pro tip: Freeze the bars before crushing for easier handling.
Chocolate bark or chips: Use whatever chocolate you have on hand, but make sure it’s good quality. Milk chocolate is classic, but dark chocolate adds a sophisticated twist.
Garnishes: This is your chance to make these treats festive! Crushed Butterfingers are always a hit, but holiday sprinkles or flaky sea salt elevate the look and flavor.

Kitchen gear: no fancy tools required

This recipe keeps it simple, but a few tools make life easier:

Electric mixer: Whether it’s handheld or a stand mixer, this is essential for creaming the peanut butter and butter into a smooth base.
Cookie scoop: A small cookie scoop ensures even-sized balls, making them easier to dip in chocolate and prettier to present.
Parchment paper: Trust me, you’ll want this for easy cleanup and to prevent sticking when the chocolate sets.
Microwave-safe bowl: Melting chocolate is easy in the microwave, but a double boiler works if you prefer. Just stir often to avoid burning.

Step-by-step: my foolproof method for Butterfinger balls

Let’s get to the fun part—making these irresistible bites!

Mix the peanut butter and butter: In a medium bowl, beat together the peanut butter and softened butter until smooth and creamy. It only takes about a minute, but make sure there are no lumps of butter left.
Add the vanilla and sugar: Stir in the vanilla extract, then slowly mix in the powdered sugar. I recommend doing this in batches to avoid a sugar cloud in your kitchen (been there, done that).
Incorporate the graham cracker crumbs and Butterfinger pieces: Switch to a spatula and gently fold in the crumbs and crushed candy bars. The mixture should be firm enough to roll into balls without sticking to your hands too much. If it’s too soft, pop it in the fridge for 10 minutes.
Roll into balls: Line a baking sheet with parchment paper, then scoop out 1–1 ½ tablespoon portions of the mixture. Roll each scoop into a smooth ball and place them on the sheet. It’s oddly satisfying, like Play-Doh for grown-ups.
Freeze to set: Chill the balls in the freezer for about 30 minutes. This helps them hold their shape when dipping in melted chocolate.
Melt the chocolate: Microwave the chocolate in 30-second intervals at 50% power, stirring between each round. Stop when there are a few chunks left and stir until smooth. Overheating will ruin the chocolate’s texture, so keep an eye on it!
Dip and garnish: Using a fork or toothpick, dip each ball into the melted chocolate. Let any excess drip off before placing it back on the parchment paper. While the chocolate is still wet, sprinkle your chosen garnish on top.
Set and enjoy: Allow the chocolate to harden completely before serving. You can speed this up by popping the tray in the fridge for 10–15 minutes.

Variations to suit every occasion

One of the best things about Butterfinger Balls is how customizable they are:

Gluten-free: Swap graham cracker crumbs for crushed gluten-free cookies or almond meal.
Vegan: Use dairy-free butter, chocolate, and a peanut butter brand without added dairy.
Low-carb: Replace the powdered sugar with a keto-friendly sweetener like powdered erythritol, and use sugar-free chocolate.
Holiday-themed: Add red and green sprinkles for Christmas, pastel sprinkles for Easter, or heart-shaped candies for Valentine’s Day.
International twist: Experiment with different candy bars—try chopped toffee for an English flair or crushed Ferrero Rocher for an indulgent Italian vibe.

Serving and presentation ideas

These little treats are showstoppers on a dessert platter! Arrange them in mini cupcake liners for a polished look, or pile them onto a tiered tray for a party. If you’re feeling fancy, drizzle a contrasting chocolate (like white chocolate) on top for a bakery-style finish. Pair with coffee, tea, or even a scoop of vanilla ice cream for the ultimate dessert experience.

Drinks to pair with Butterfinger balls

Chocolate and peanut butter love a good beverage companion. I find that a glass of cold milk is the classic choice, but a rich cup of coffee or hot cocoa makes them feel extra cozy in the winter. For something more adult, a smooth dessert wine like Port or a peanut butter whiskey on the rocks plays beautifully with the flavors.

Storing and reheating tips

If you’re lucky enough to have leftovers, Butterfinger Balls store well. Keep them in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll last up to 3 months and thaw quickly at room temperature. Just don’t try to reheat them—these are best served cold or at room temp!

Scaling the recipe for more (or fewer!) treats

This recipe makes about 25–30 balls, depending on how big you roll them. Need more? Double the ingredients, but make sure to mix in batches so everything combines evenly. For a smaller batch, halve the recipe, but keep an eye on the graham cracker crumb-to-peanut butter ratio—it’s easy to overdo the crumbs when scaling down.

Troubleshooting tips

Mixture too sticky? Chill the dough for 10 minutes before rolling.
Chocolate too thick? Stir in a teaspoon of coconut oil to thin it out.
Balls falling apart when dipping? Make sure they’re fully chilled before coating in chocolate.

Give these a try!

I promise, once you’ve made these Butterfinger Balls, they’ll become a staple in your dessert rotation. They’re easy enough for beginners, customizable for any occasion, and ridiculously tasty. Don’t be surprised if your friends and family start asking for the recipe!

FAQ

1. Can I make these ahead of time?
Absolutely! They store beautifully in the fridge or freezer, so they’re perfect for prepping ahead of a party.

2. What can I use instead of graham cracker crumbs?
Crushed vanilla wafers, digestive biscuits, or even crushed cereal like Rice Krispies work well.

3. Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate adds a slightly less sweet, more sophisticated flavor.

4. How do I crush the Butterfingers?
Place them in a zip-top bag and use a rolling pin to gently smash them. Freezing the bars first makes this easier!

5. Are these safe for kids with nut allergies?
Unfortunately, no. Peanut butter and Butterfinger bars both contain nuts. For an allergy-friendly version, try sunflower seed butter and a nut-free candy bar substitute.