Ingredients
Scale
- 1 cup Butterfinger candy bars, finely crushed
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup milk chocolate chips
- 1 tablespoon shortening (optional, for smoother melting)
- Sprinkles, for decoration (optional)
Instructions
- Step 1: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and salt. Beat with an electric mixer until smooth and well combined.
- Step 2: Add the crushed Butterfinger candy bars to the cream cheese mixture. Stir until evenly distributed.
- Step 3: Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up, making it easier to roll.
- Step 4: Remove the mixture from the refrigerator and roll into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
- Step 5: In a microwave-safe bowl, melt the milk chocolate chips and shortening (if using) in 30-second intervals, stirring in between, until smooth.
- Step 6: Dip each Butterfinger ball into the melted chocolate, ensuring it is fully coated. Place back on the parchment-lined baking sheet. Immediately sprinkle with sprinkles, if desired. Refrigerate for at least 15 minutes to allow the chocolate to set before serving.
Notes
- Store leftover Butterfinger Balls in an airtight container in the refrigerator for up to a week to maintain their shape and freshness.
- If the chocolate coating softens after refrigeration, let the Butterfinger Balls sit at room temperature for a few minutes before serving for a slightly softer texture.
- Serve these delightful treats on a festive platter or arrange them in mini cupcake liners for an elegant presentation.
- For easier rolling, lightly dampen your hands with water before shaping the Butterfinger mixture into balls to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American