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In a large mixing bowl, combine the crushed Butterfinger candy bars, peanut butter, and softened butter. Mix until smooth.
Gradually add powdered sugar and stir until the mixture forms a firm dough.
Step 2: Shape the Balls
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Freeze the balls for 20-30 minutes to firm up.
Step 3: Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth.
Stir in the coconut oil or shortening if using.
Step 4: Coat the Balls
Using a fork or skewer, dip each Butterfinger ball into the melted chocolate, ensuring it is fully coated.
Place the coated balls back onto the parchment-lined sheet and allow the chocolate to set.
Step 5: Chill and Serve
Refrigerate the coated Butterfinger balls for at least 15 minutes or until the chocolate is firm.
Serve chilled or at room temperature.
Serving and Storage Tips
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