Butterfinger Balls
Ingredients:
1 1/2 cups crushed Butterfinger candy bars
1 1/2 cups creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups chocolate chips (milk or semi-sweet)
1 tablespoon coconut oil (optional, for smoother coating)
Directions:
In a large bowl, mix together the crushed Butterfinger candy bars, peanut butter, powdered sugar, and vanilla extract until well combined.
Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for about 20-30 minutes, or until firm.
In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring in between until smooth.
Dip each frozen ball into the melted chocolate, using a fork to coat it evenly, then place it back on the parchment-lined baking sheet.
Refrigerate the Butterfinger balls for 10-15 minutes or until the chocolate is set.
Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes
Kcal: 190 kcal per serving | Servings: 20 balls