Easy Peanut Butter Candy Bites

There’s something about Butterfinger balls that instantly takes me back to cozy afternoons gathered around my grandma’s kitchen table. The crunch of those peanut buttery candy bars folded into creamy, sweet mixtures—it’s like a nostalgic hug in every bite. If you’ve ever wanted a treat that hits that incredible Butterfinger flavor but in a bite-sized, no-fuss form, this little recipe will totally become your go-to. It’s honestly a bit like a truffle, but creamier and with that buttery crisp surprise inside. Every time I make these, they vanish so fast that I catch myself making double batches just to keep up. If you love a bit of chocolatey crunch wrapped in something sweet and homemade, you’re going to absolutely adore these Butterfinger balls.

What are butterfinger balls?

Think of Butterfinger balls as little no-bake flavor bombs combining crushed Butterfinger candy bars with a sweet, creamy base and then coated with chocolate for that perfect finish. It’s essentially a candy bar turned into deliciously rich bite-sized treats. The idea is pretty simple: crush Butterfinger pieces, mix them with a creamy binder—usually cream cheese and peanut butter—and then roll those into balls that get dipped in chocolate. The name comes from the candy bar that’s the star here, giving these balls that unmistakable buttery, peanutty, crispy character everyone loves. I always tell people, it’s a nostalgic treat that feels like a grown-up peanut butter cup, just more crunchy and fun to pop in your mouth.

Why you’ll love this recipe?

What I love most about Butterfinger balls is how they perfectly balance texture and flavor. You get the creamy richness from cream cheese and peanut butter that melts in your mouth with each bite, and then the Butterfinger pieces add the ideal crunchy surprise. Plus, the chocolate coating ties everything together with that satisfying snap and sweetness. These little balls are ridiculously easy to make, which is a lifesaver on busy nights when I want something sweet but don’t feel like turning on the oven. All you really need are a handful of simple ingredients that don’t break the bank—peanut butter, cream cheese, chocolate, and obviously Butterfinger bars.

What’s even better is how versatile they are. You can tweak the mix-ins based on what you have in your pantry or add a touch of sea salt for a salty-sweet combo. My kids ask for these all the time for school snacks or after dinner treats, and honestly, I end up sneaking them myself. If you’ve ever made no-bake cookie balls or truffles before, this is right up that alley but with a nostalgic candy twist. I even tried swapping almond butter for peanut butter once, and it actually gave the balls a subtle nuttiness that worked surprisingly well. Whether it’s a quick dessert, party favor, or just a spontaneous treat, Butterfinger balls punch way above their weight in flavor and fun.

How do I make butterfinger balls?

Quick Overview

The process couldn’t be simpler. You start by crushing your Butterfinger bars into little shards, then mix them into a creamy blend of cream cheese and peanut butter. From there, you roll the mixture into bite-sized balls, chill them so they firm up, and finally dip them in melted chocolate. The best part? No oven, no fancy equipment, and no stress. Just pure, simple joy in a bite-sized form. Trust me, the hardest part will be waiting for them to set!

Ingredients

For the Main Batter:

• 8 oz cream cheese (softened to room temp for perfect mixing)
• 1 cup creamy peanut butter (fresh and smooth works best)
• 2 cups crushed Butterfinger candy bars (crush gently to keep crispy bits intact)
• 1 cup powdered sugar (to sweeten and help bind, sift first to avoid lumps)

For the Glaze:

• 12 oz semi-sweet or milk chocolate chips (choose good quality chocolate for best coating)
• 1 tablespoon coconut oil or vegetable oil (for smooth melting and shiny finish)

Step-by-Step Instructions

Step 1: Prep Your Workspace & Chill

Gather all your ingredients and have everything ready on your counter. You’ll want your cream cheese softened so it mixes easily without lumps. Before you start, line a baking sheet with parchment paper or wax paper—this is where the balls will rest after you dip them, and you’ll want them to cool without sticking.

Step 2: Crush the Butterfinger Bars

Break your Butterfinger bars into small chunks. I like to put them in a zip-top bag and gently crush with a rolling pin or bottom of a skillet. You want a mix of fine crumbs and some bigger chunks to keep that signature crunch in every bite. Avoid pulverizing into dust or you’ll lose the texture that makes these special.

Step 3: Mix the Cream Cheese and Peanut Butter

In a mixing bowl, beat together the softened cream cheese and peanut butter until smooth and creamy. A hand mixer works wonders here, but a sturdy spoon or spatula will do if you’re up for a little muscle. You want a velvety base that will nicely coat those Butterfinger bits.

Step 4: Add Powdered Sugar and Butterfinger Bits

Next, gradually fold in the powdered sugar until fully incorporated and the mixture thickens nicely. Then, gently fold in the crushed Butterfinger pieces, making sure they are evenly distributed but not broken down too much. The mixture should feel a bit firm but sticky enough to hold together when rolled.

Step 5: Roll Into Balls

Using your hands or a small cookie scoop, form the mixture into 1-inch balls. This part is a little fun but messy—I always keep a damp towel nearby for sticky hands. Place the balls on your prepared baking sheet and pop them in the fridge for at least 30 minutes to firm up. This chill time is crucial or they can fall apart when dippin’ in chocolate.

Step 6: Melt the Chocolate Coating

While your Butterfinger balls chill, melt your chocolate chips with the coconut oil using a double boiler or microwave in short bursts, stirring often. The oil helps the chocolate coat smoothly and gives that gorgeous shine once set.

Step 7: Dip and Coat

One chilled ball at a time, dip into the melted chocolate using a fork or toothpick, letting the excess drip back into the bowl. Place coated balls back onto the parchment-lined sheet. The chocolate should harden quickly, but if your kitchen is warm, you can pop the tray back into the fridge for a few minutes.

Step 8: Serve or Store

Once the chocolate shell is firm, your Butterfinger balls are ready to enjoy. I find they taste best straight from the fridge but bring them to room temp 10 minutes before serving for a softer bite. Store leftovers covered in the fridge or freezer, and they’ll hold up beautifully.

What to Serve It With

For Breakfast: If you’re feeling adventurous, serve Butterfinger balls alongside your morning coffee or hot cocoa for a little treat that feels indulgent but still manageable. I like to cut one in half and enjoy it as a “sweet spoonful” with my latte on lazy weekends.

For Brunch: These are a fun finger food addition, especially layered with fresh fruit and creamy yogurt on the side. A fresh pot of brewed coffee or sparkling cider makes the perfect compliment for a brunch that surprises guests.

As Dessert: When you want an after-dinner treat without fuss, these balls are a lifesaver. Try pairing with vanilla ice cream or drizzle with a touch more melted chocolate or caramel sauce for a restaurant-quality finish at home.

For Cozy Snacks: I keep a batch stashed in the fridge for those “need-a-little-something” moments in the afternoon or while watching a movie with the family. They go surprisingly well with a cold glass of milk or a mug of spiced chai.

Honestly, these Butterfinger balls have snuck their way into many of my family’s special occasions and casual nights alike. They’re the treat that manages to be both nostalgic and sophisticated, making them adaptable for any moment at home.

Top Tips for Perfecting Your Butterfinger Balls

Butterfinger Prep: Crush gently so you keep those crunchy bits — it’s the texture that makes these stand out. I usually crush by hand or with a rolling pin on a cloth-covered surface to avoid pieces flying everywhere.

Mixing Advice: Don’t overmix once you add Butterfinger bits; that can crush the candy too much and make the balls chewy rather than crunchy. A gentle fold with a spatula works best.

Coating Technique: When dipping, let excess chocolate drip off to create an even coat without clumps. You can even swirl the balls on a fork to get rid of extra chocolate – trust me, it looks prettier, too.

Ingredient Swaps: If you’re nut-allergic, sunflower seed butter works surprisingly well here but the flavor changes a bit. I tried it once and found it a bit earthier but still delicious. For cream cheese, full-fat gives the creamiest texture, but light versions work too if you want to lighten the calories.

Baking Variations: While these don’t require baking, chilling time is your “magic step.” The firmer the balls before dipping, the neater your finished product will be. I learned this the hard way when one batch melted too fast!

Glaze Variations: Feel free to switch up with white chocolate or dark chocolate for a different look or flavor profile. Add a sprinkle of flaky sea salt or a dash of cinnamon to the glaze before it sets to give a little extra kick and complexity.

One thing I’ve learned is it really pays to use quality chocolate. It makes dipping smoother and the finished product shines both in look and taste. Also, try chilling your finished balls overnight if you’ve got the patience—flavors mingle and deepen overnight, making them even more irresistible.

Storing and Reheating Tips

Room Temperature: Butterfinger balls can sit out covered for a few hours, especially if your kitchen isn’t too warm. Just cover with a cake dome or place in an airtight container to prevent drying.

Refrigerator Storage: Store them in an airtight container lined with parchment paper to avoid sticking. They’ll stay fresh up to a week, which is good because honestly, they don’t last that long at my house!

Freezer Instructions: If you want to make them ahead or save leftovers, freeze in a single layer on a tray, then transfer to a zip-top bag or container wrapped tightly to protect from freezer burn. They’ll keep up to 3 months. When thawing, let them come to fridge temp for a few hours or overnight, then bring to room temp for best texture.

Glaze Timing Advice: I always wait until just before serving to dip in chocolate for the freshest crunch and glossy finish, though if you want, you can coat and freeze before thawing later. Adding glaze after thawing keeps chocolate from cracking.

Frequently Asked Questions

Final Thoughts

Butterfinger balls are one of those rare recipes that feel like a secret little indulgence you can whip up in almost no time. They bring together creamy, crunchy, and chocolaty in such a delightful way that it’s no surprise they disappear within minutes at my house. Every batch reminds me of sharing treats with my family and friends, and how a simple candy bar can inspire something utterly delicious. If you’re someone who loves easy, no-bake sweets with a nostalgic twist, I can’t recommend these enough. Give them a try, tweak them your way, and let me know how yours turn out—I’m always curious about folks’ favorite versions and add-ins. Happy baking and happy snacking!