Name: Easy Butterfinger Balls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 balls
Cuisine: Mediterranean-American
Ingredients: 1 ½ cups crushed Butterfinger candy bars (about 6 full-size bars); 1 cup creamy peanut butter; ¼ cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 2 cups semisweet chocolate chips; 1 tbsp coconut oil (or vegetable shortening)

Easy Butterfinger Balls

By Chef Elena Rossi Founder, Culinary Director & Recipe Developer (@recipestokitchen) · Tested & Updated November 5, 2026

Step Guide 3 of 4

3. Step-by-Step Visual Guide

In Part 3 of making Easy Butterfinger Balls, let’s walk through the hands-on cooking technique so your texture turns out restaurant-worthy at home.

Easy Butterfinger Balls — Step-by-Step Visual Guide (Page 3) — Step-by-Step Kitchen Technique: Cooking Easy Butterfinger Balls · @recipestokitchen
📌 Pin Recipe

Visual Cues & Timing Secrets

When you mix the dough, it should feel like a soft playdough — not too sticky, not too crumbly. If it sticks to your hands, chill it for 10 minutes before rolling. The balls should be uniform, about 1 inch, so they dip evenly.

Watch the chocolate as it melts — it should be glossy and smooth, no lumps. When you dip, let the excess drip off for a thin, even coat. You’ll know they’re ready when the chocolate sets firm and the balls feel solid — no fingerprints when you touch them.

Head to Page 4 for my Make-Ahead, Storage & Reheating Tips plus what to serve alongside this dish!

👩🍳 RECIPESTO KITCHEN · OFFICIAL TESTED RECIPE CARD

Easy Butterfinger Balls

These no-bake Butterfinger Balls are a crunchy, peanut-buttery treat with a crisp chocolate shell — the perfect sweet bite that disappears fast at any gathering.

📌 Pin Recipe to Board★★★★★ 4.9 from Kitchen Testers

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings24 balls

CourseDessert

Calories180 kcal

🛒 Ingredients (Check Off As You Measure)

1 ½ cups crushed Butterfinger candy bars (about 6 full-size bars)
1 cup creamy peanut butter
¼ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2 cups semisweet chocolate chips
1 tbsp coconut oil (or vegetable shortening)

🍳 Step-by-Step Instructions

In a large bowl, mix the crushed Butterfinger, peanut butter, softened butter, powdered sugar, and vanilla until a thick dough forms. If it feels too sticky, add a bit more powdered sugar.
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Pop them in the fridge for 15 minutes to firm up.
Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring until smooth.
Using a fork or toothpick, dip each chilled ball into the melted chocolate, letting any excess drip off.
Return the coated balls to the baking sheet. For a pretty finish, drizzle a little extra chocolate on top with a spoon.
Chill in the fridge until the chocolate sets, about 20 minutes. Store in an airtight container.

👩🍳 Chef Elena’s Kitchen Notes & Storage

Keep these in the fridge — they taste even better cold and crunchy. You can make the balls ahead and freeze them uncoated for up to 2 months; just thaw slightly before dipping. Store finished balls in the fridge for up to 2 weeks, or freeze for 3 months.

Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!

Estimated Nutrition (Per Serving):

Calories: 180 kcalProtein: 2gCarbs: 22gFat: 9gFiber: 1g

Recipe Developed & Tested By

Chef Elena Rossi

Ciao, I'm Elena! Trained in Florence and based in Chicago, I founded RecipesTo Kitchen (and our @recipestokitchen Pinterest community of 296,580+ monthly home cooks) to share foolproof weeknight dinners, cozy one-pot pastas, and bakery-style desserts that work on the very first try.

Read My Kitchen Story → 📌 Follow @recipestokitchen on Pinterest →