Homemade Butterfinger Balls – The No-Bake Treat Everyone Will Love
If you’ve ever craved that irresistible combination of peanut butter, chocolate, and crunchy toffee-like layers found in a Butterfinger bar, you’re going to fall in love with this easy homemade twist. Butterfinger Balls take everything you love about the classic candy and wrap it up into bite-sized pieces of pure happiness. The best part? No baking required, and they’re perfect for parties, holidays, or just a fun kitchen project with the kids.
Why You’ll Love This Recipe
- Simple Ingredients – No fancy equipment or hard-to-find items.
- No-Bake – Ready without heating up the oven.
- Perfect for Sharing – Ideal for gift boxes, dessert platters, or festive occasions.
- Customizable – Play with different chocolate coatings, drizzle patterns, or sprinkles.
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Ingredients
(Serves about 24–30 balls)
- 1 (16 oz) package candy corn (yes, candy corn is the secret Butterfinger hack!)
- 1 cup creamy peanut butter (not the natural/oily kind)
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or vegetable shortening (for smoother chocolate coating)
- Optional toppings: crushed peanuts, candy sprinkles, or a drizzle of white chocolate
Step-by-Step Instructions
Step 1 – Melt the Candy Corn
Place the candy corn in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth. This takes about 1½–2 minutes total. The candy will be sticky, so stir quickly before it hardens.
Step 2 – Mix in the Peanut Butter
While the candy corn is still warm, immediately stir in the peanut butter until fully combined. The mixture will look thick and slightly grainy – that’s what gives it the signature Butterfinger crunch.
Step 3 – Shape the Balls
Let the mixture cool just enough to handle, then roll into 1-inch balls using clean hands or a small cookie scoop. Place them on a parchment-lined baking sheet. If the mixture is too sticky, refrigerate for 5 minutes before shaping.
Step 4 – Chill for Dipping
Place the shaped balls in the refrigerator for 20–30 minutes to firm up. This makes dipping them in chocolate much easier.
Step 5 – Prepare the Chocolate Coating
In another microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second bursts, stirring each time, until smooth and glossy.
Step 6 – Dip and Decorate
Using a fork or dipping tool, roll each peanut butter ball in the melted chocolate, letting the excess drip off. Return to the parchment-lined tray. If desired, sprinkle crushed peanuts, drizzle white chocolate, or add festive sprinkles before the coating sets.
Step 7 – Final Chill
Refrigerate for about 15 minutes or until the chocolate is completely set.
Tips for Success
- Work Quickly – The candy corn hardens fast, so mix in the peanut butter while it’s hot.
- Use Good-Quality Chocolate – The flavor and texture will shine through.
- Storage – Keep in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
- Freezing Option – Freeze in a zip-top bag for up to 3 months; thaw before serving.
Serving Ideas
- Serve as part of a holiday dessert platter.
- Wrap in candy wrappers or small cupcake liners for party favors.
- Crumble a few over vanilla ice cream for an indulgent topping.