Ingredients
Main Ingredients
- 3/4 cup creamy peanut butter (not the all natural type)
- 1/4 cup butter
- 1 1/2 teaspoons vanilla extract
- 1 pinch salt
- 1 cup powdered sugar
- 4 sheets graham crackers (about 3/4 cup crushed)
- 1/2 cup Butterfinger baking bits
- 2 cups chocolate melting wafers
Instructions
- Prepare: Line a baking sheet with parchment paper to prevent the Butterfinger balls from sticking during freezing and chocolate dipping.
- Mix butter and peanut butter: In a medium-sized bowl, use an electric mixer on medium speed to combine 3/4 cup creamy peanut butter with 1/4 cup butter until smooth. Add 1 1/2 teaspoons vanilla extract and a pinch of salt, mixing well to blend the flavors.
- Add powdered sugar: Gradually add 1 cup powdered sugar to the peanut butter mixture, scraping down the bowl sides as needed, until fully incorporated and forming a dough-like consistency.
- Crush graham crackers: Place 4 graham cracker sheets inside a resealable plastic bag. Seal it and gently crush with a rolling pin until the crackers are broken into small pea-sized pieces.
- Fold in crunchy elements: Gently fold the crushed graham crackers and 1/2 cup Butterfinger baking bits into the peanut butter dough, ensuring an even distribution without overmixing.
- Make balls: Use a medium cookie scoop or heaping tablespoon to scoop out portions of the dough. Roll each portion into smooth balls and place them evenly spaced on the prepared baking sheet.
- Freeze: Place the baking sheet in the freezer for about 30 minutes to firm the balls, making them easier to dip in chocolate.
- Melt chocolate: Melt 2 cups of chocolate melting wafers in the microwave at 50% power for 30 seconds, then stir. Continue microwaving in 15-second increments, stirring in between, until completely smooth and melted.
- Dip balls: Using a fork, dip each chilled Butterfinger ball into the melted chocolate, fully coating it. Place the dipped balls back onto the parchment-lined baking sheet. Optionally, sprinkle additional Butterfinger bits or other garnishes on top while the chocolate is still wet.
Notes
- Use creamy peanut butter that is not all-natural for optimal texture and sweetness.
- Crushing graham crackers into small pea-sized bits adds delightful crunch.
- Freezing the balls before dipping helps chocolate adhere and prevents melting.
- Chocolate melting wafers can be substituted with high-quality chocolate chips.
- Store finished Butterfinger balls refrigerated and consume within 1 week.
- For easier clean-up, line your dipping utensil plate with parchment paper as well.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
