Here’s a simple and delicious recipe for Homemade Butterfinger Balls — perfect for a quick treat or to impress guests with minimal effort!
🍫 Homemade Butterfinger Balls
Ingredients:
- 1 (10 oz) bag candy corn (about 1½ cups)
- 1 cup creamy peanut butter
- 12 oz chocolate (semi-sweet or milk, depending on preference)
- Optional: sea salt for sprinkling
Instructions:
- Melt the Candy Corn:
- In a microwave-safe bowl, melt the candy corn in 30-second intervals, stirring between each. This should take about 1½–2 minutes total.
- The candy corn should be completely melted and smooth.
- Add Peanut Butter:
- Immediately stir in the peanut butter while the candy corn is still hot. Mix thoroughly until fully combined into a thick, dough-like mixture.
- Let it cool slightly so it’s easier to handle.
- Form Balls:
- Once cool enough to handle, scoop and roll the mixture into small balls (about 1-inch in diameter).
- Place them on a parchment-lined baking sheet.
- Freeze or refrigerate for 20–30 minutes to firm up.
- Dip in Chocolate:
- Melt the chocolate in a microwave-safe bowl or using a double boiler.
- Use a fork or toothpick to dip each chilled ball into the melted chocolate, coating fully.
- Place back on the parchment paper to set.
- Optional: Add Toppings:
- While the chocolate is still wet, sprinkle a bit of flaky sea salt or drizzle with more peanut butter or crushed Butterfinger candy (if available).
- Set and Store:
- Let them set at room temperature or refrigerate until the chocolate hardens.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for longer.
✅ Tips:
- If the mixture is too sticky to roll, let it cool a bit more or dust your hands with a little powdered sugar.
- Use silicone molds if you want uniform shapes instead of hand-rolled balls.
- Swap milk chocolate for dark or white chocolate for a twist.
Let me know if you want a no-bake or vegan version too!