Butterfinger Balls

Butterfinger Balls Recipe

Ingredients:

• 2 cups crushed Butterfinger candy bars (about 4 large bars or miniatures, finely crushed)
• 1 (8 oz) package cream cheese, softened
• 3 cups powdered sugar
• 12 oz semisweet or milk chocolate chips (or chocolate melting wafers)
• 2 tbsp coconut oil or shortening (optional, for smooth coating)

Instructions:

1. Prepare the Base:
   • In a mixing bowl, beat the softened cream cheese until smooth.
   • Gradually add the powdered sugar and mix until well combined.
   • Stir in the crushed Butterfinger candy bars until evenly distributed.
2. Form the Balls:
   • Scoop out portions of the mixture (about 1 tablespoon each) and roll them into balls.
   • Place the balls on a baking sheet lined with parchment paper.
   • Refrigerate for at least 1–2 hours, or until firm.
3. Melt the Chocolate:
   • In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval, until smooth.
   • If using, stir in the coconut oil or shortening for a thinner, shinier coating.
4. Coat the Balls:
   • Using a fork or toothpick, dip each chilled Butterfinger ball into the melted chocolate, ensuring it’s fully coated.
   • Place the coated balls back onto the parchment paper.
5. Set the Coating:
   • Allow the chocolate to set at room temperature or refrigerate until firm.
6. Serve and Store:
   • Serve immediately or store in an airtight container in the fridge for up to 1 week.

Tips:

• For added texture, sprinkle crushed Butterfinger pieces over the chocolate coating before it sets.
• You can freeze the balls for longer storage, up to 2 months, and enjoy them straight from the freezer!