Butterfinger Balls (Print Version)

Soft peanut butter bites with crushed Butterfingers and graham crumbs, covered in silky chocolate. A quick no-oven treat for any occasion.

# Ingredients:

01 - 8 oz of chocolate bark or chips.
02 - A teaspoon of vanilla extract.
03 - Half a cup of crushed Butterfinger bars.
04 - 4 tablespoons of room-temperature butter.
05 - Three-fourths cup of graham cracker crumbs.
06 - One cup of powdered sugar.
07 - 1 cup of smooth peanut butter.
08 - Optional: Extra crushed Butterfingers on top.
09 - Optional: Sea salt for sprinkling.
10 - Optional: Garnish with festive sprinkles.

# Steps:

01 - Mix softened butter with peanut butter until smooth and fluffy.
02 - Blend in the vanilla extract, making sure it's mixed well.
03 - Slowly add powdered sugar, beating on low and scraping as necessary.
04 - Fold in crushed Butterfinger pieces and graham cracker crumbs.
05 - Scoop about 1 to 1½ tablespoon portions and roll them into balls. Place on a cookie sheet with parchment paper.
06 - Put the balls in the freezer for at least 30 minutes until they harden.
07 - Melt chocolate on medium power in 30-second intervals, then dip each frozen ball to cover fully.
08 - While the chocolate’s still wet, sprinkle with crushed Butterfingers, sea salt, or sprinkles.

# Helpful Notes:

01 - Stick to regular peanut butter—natural types don’t work well.
02 - Go for chocolate bark instead of chips for better results.
03 - Store in the fridge for up to a week.
04 - A double boiler is another option for melting chocolate.

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