Butterfinger Balls
Ingredients:
1 package (10 oz) Butterfinger candy bars, crushed (about 6 bars)
1 1/2 cups powdered sugar
1 cup creamy peanut butter
1 1/2 cups graham cracker crumbs
1 1/2 cups milk chocolate chips (for coating)
1 tbsp vegetable oil (for melting chocolate)
Instructions:
1. Crush the Butterfingers:
Unwrap the Butterfinger bars and crush them into small pieces using a food processor or by placing them in a zip-top bag and using a rolling pin.
2. Make the Mixture:
In a large mixing bowl, combine the crushed Butterfingers, powdered sugar, peanut butter, and graham cracker crumbs.
Stir until everything is well combined and a dough-like consistency forms. If the mixture is too dry, you can add a bit more peanut butter, one tablespoon at a time.
3. Shape the Balls:
Using your hands, roll the mixture into small bite-sized balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
4. Coat with Chocolate:
In a microwave-safe bowl, melt the milk chocolate chips with the vegetable oil in 30-second intervals, stirring in between, until smooth and fully melted.
Dip each Butterfinger ball into the melted chocolate, making sure it’s completely coated. You can use a fork or toothpick to dip and lift the balls.
Place the chocolate-covered balls back onto the parchment paper.
5. Chill and Set:
Place the baking sheet in the refrigerator for at least 30 minutes to allow the chocolate to set.
6. Serve:
Once the chocolate is hardened, your Butterfinger balls are ready to enjoy! Store them in an airtight container in the fridge for up to a week.