Ingredients
Scale
- 1 cup creamy peanut butter: Opt for brands like Jif or Skippy; natural peanut butter can be too oily.
- ¼ cup salted butter, softened: This adds a rich, buttery flavor.
- 1 teaspoon pure vanilla extract: Enhances the overall taste.
- 1 cup powdered sugar: Provides sweetness and helps bind the mixture.
- ¾ cup graham cracker crumbs: Adds texture and a subtle sweetness.
- ½ cup crushed Butterfinger candy: Approximately 6 fun-size bars, plus extra for optional garnish.
- 10 ounces chocolate-flavored almond bark: Divided into 8 ounces for coating and 2 ounces for drizzling.
Instructions
- Mixing the Base: In your mixing bowl, combine the creamy peanut butter, softened butter, and pure vanilla extract. Using a handheld mixer on medium-high speed, blend until the mixture is smooth and well combined, which should take about a minute.
- Incorporating Dry Ingredients: Reduce the mixer speed to medium-low and add the powdered sugar, graham cracker crumbs, and ½ cup of crushed Butterfinger candy. Continue mixing for approximately 1.5 to 2 minutes until all ingredients are thoroughly combined.
- Forming the Balls: Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the mixture, rolling each scoop into a smooth ball with your hands. Place each ball onto the prepared baking sheet. Once all balls are formed, refrigerate them for at least 30 minutes to firm up.
- Preparing the Chocolate Coating: In a microwave-safe bowl, melt 8 ounces of the chocolate-flavored almond bark. Heat it in the microwave at full power for 45 seconds, stir, and then continue heating in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Coating the Balls: Remove the chilled balls from the refrigerator. Using a fork or candy dipping scoop, dip each ball into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet. Repeat this process for all the balls.
- Adding the Drizzle and Garnish: Melt the remaining 2 ounces of almond bark in a small microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Using a fork or a piping bag with a tiny slit, drizzle the melted chocolate over each coated ball. While the drizzle is still wet, sprinkle a pinch of the extra crushed Butterfinger candy on top for garnish.
- Setting the Coating: Once all the balls are decorated, refrigerate them until the chocolate has fully set.
Notes
Peanut Butter Selection: Avoid using natural peanut butter, as its oil content can prevent the balls from setting properly.
Chilling is Crucial: Allowing the peanut butter mixture to chill for at least 30 minutes before dipping ensures the balls maintain their shape during the coating process.
Maintaining Chocolate Temperature: If the chocolate begins to harden during the dipping process, gently reheat it in the microwave in short intervals to maintain a smooth consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no baking required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg