For best results, use creamy peanut butter, not the natural kind that separates. Chill the mixture before rolling to make shaping easier. When dipping in chocolate, use a fork or dipping tool to coat evenly and let the excess drip off for a smooth finish.
Ingredients
1 cup creamy peanut butter
2 tablespoons unsalted butter, softened
1 ½ cups powdered sugar
6 fun-size Butterfinger candy bars, crushed (about ¾ cup)
10 ounces semisweet or milk chocolate chips
1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
Directions
In a mixing bowl, combine peanut butter and softened butter until smooth. Gradually mix in powdered sugar until a thick dough forms. Stir in crushed Butterfinger pieces. Chill the mixture in the fridge for about 20–30 minutes.
Using a small cookie scoop or spoon, roll into 1-inch balls and place on a parchment-lined baking sheet. Freeze the balls for 15–20 minutes to firm them up.
In a microwave-safe bowl, melt chocolate chips with coconut oil (if using) in 30-second intervals, stirring between each, until smooth.
Dip each ball into the melted chocolate, letting the excess drip off, and return to the baking sheet. Let set at room temperature or chill in the fridge until firm.
For variations, try using white chocolate or dark chocolate for the coating. Add a pinch of sea salt on top before the chocolate sets for a sweet-and-salty twist. You can even roll the finished balls in extra crushed Butterfinger pieces for extra crunch.