Make sure the butter is softened but not melted. Melted butter can make the filling too soft and difficult to shape.
Crush the candy bars into fine pieces so they distribute evenly throughout the peanut butter mixture. Larger pieces can make the balls crack while rolling.
Always chill the balls before dipping them in chocolate. This simple step helps them hold their round shape and makes coating much easier.
If the filling sticks to your hands, lightly chill it again or dust your palms with a small amount of powdered sugar.
Easy Variations
You can use milk chocolate for a sweet and creamy coating or dark chocolate for a deeper flavor that balances the sweet filling.
White chocolate also works beautifully, especially for holiday dessert trays. Decorate the tops with colorful sprinkles, crushed peanuts, cookie crumbs, or a drizzle of contrasting chocolate.
For additional crunch, mix a small amount of crispy rice cereal into the filling before shaping it.
How to Store Butterfinger Balls
Store the candy balls in an airtight container in the refrigerator for up to one week. Separate the layers with parchment paper to prevent them from sticking together.
They can also be frozen for up to two months. Allow them to thaw in the refrigerator before serving.
These no-bake Butterfinger Balls are creamy, crunchy, chocolatey, and incredibly easy to make. Save this recipe because once the first batch disappears, everyone will ask you to prepare another!
