Ingredients
Scale
- 1½ cups crushed Butterfinger candy bars
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups chocolate chips (for coating)
- Optional: chopped nuts or sprinkles (for garnish)
Instructions
- Place Butterfinger candy bars in a sealed plastic bag and crush using a rolling pin until finely crumbled.
- In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix thoroughly until smooth and creamy.
- Add the crushed Butterfinger pieces into the cream cheese mixture and gently fold until evenly incorporated.
- Refrigerate the mixture for 30 minutes to make shaping easier.
- After chilling, use a spoon or small cookie scoop to form the mixture into small balls. Roll each portion between your palms to shape evenly.
- Line a baking sheet with parchment paper and place the rolled balls on it.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until fully melted and smooth.
- Dip each Butterfinger ball into the melted chocolate using a fork, then lift and allow excess chocolate to drip off.
- Place each coated ball back onto the parchment-lined tray.
- Optionally, sprinkle chopped nuts or colored sprinkles on top before the chocolate hardens.
- Chill the balls in the refrigerator for 15–20 minutes until the chocolate is firm.
- Serve cold or at room temperature, and store extras in an airtight container in the fridge.
Notes
For best texture, use full-fat cream cheese.
Crushing the Butterfingers finely helps with even distribution.
Avoid over-mixing once candy is added to maintain crunch.
Use a small cookie scoop for uniform size.
To switch things up, drizzle with white chocolate instead of dipping fully.
- Prep Time: 30
- Cook Time: 1