Dessert · holiday · sweet

Festive Butterfinger Balls

I’m up to my eyeballs in Christmas treats right now.

It’s not that I’m failing to give the treats out to family friends. I’ve taken more treats to work than I can counp making so much and then keeping too much around the house.

Out of all the things I’ve made this holiday season, though, this might be my favorite. It’s a killer candy recipe–with superb ingredients. It’s not your normal “truffle” or “buckeye”; instead, it has tons of Butterfinger bits and crushed graham crackers inside.

This recipe is a cinch to make and everybody will love it. Use whatever chocolate you like. I used semi-sweet here for the bite, but milk chocolate or dark chocolate would work as well.


Festive Butterfinger Balls

  • Servings: 3 dozen
  • Difficulty: Easy
  • Print

Chocolate covered peanut butter balls with Butterfinger bits and crushed graham crackers inside.


  • 16 oz. powdered sugar
  • 2 cups graham cracker crumbs
  • 1 package Butterfinger bits (found in baking aisle) or 5 Butterfinger candy bars, crushed
  • 1 1/4 cup melted butter
  • 1 1/2 cup peanut butter
  • 24 oz. semi-sweet chocolate baking bars
  • Christmas sprinkles, for decorating
  • Directions

    1. In a large bowl, combine powdered sugar, Butterfinger pieces, peanut butter, melted butter and graham cracker crumbs. Refrigerate for about 30 minutes.
    2. Meanwhile, melt chocolate according to package instructions.
    3. Roll refrigerated butterfinger mixture into 1″ balls, creating about 3 dozen or more balls all together. Usinga fork, dip each ball, one by one, into melted chocolate, swirling so ball is covered with chocolate. Place on a parchment-paper lined baking sheet and top with Christmas sprinkles.
    4. Let chocolate covered balls harden (can pop into the fridge or freezer for a few minutes) before packaging up.

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