Ingredients
Scale
- 1 (16 ounce) package of Vanilla Wafer cookies
- 1 (16 ounce) jar of Creamy Peanut Butter
- 1 (16 ounce) package of Powdered Sugar
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1 (12 ounce) bag of Butterfinger Fun Size Candy Bars, unwrapped and crushed
- 12 ounces Semi-Sweet Chocolate Chips
- 1 tablespoon Shortening
Instructions
- Step 1: In a large bowl, crush the Vanilla Wafers into fine crumbs. You can use a food processor or place them in a resealable bag and crush them with a rolling pin.
- Step 2: Add the peanut butter, powdered sugar, and softened butter to the bowl with the crushed Vanilla Wafers. Mix well until all ingredients are thoroughly combined into a smooth dough.
- Step 3: Roll the mixture into 1-inch balls. Then, roll each ball in the crushed Butterfinger candy bars, pressing lightly to help the crumbs adhere.
- Step 4: Place the Butterfinger balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to allow them to firm up.
- Step 5: In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips and shortening together until smooth.
- Step 6: Dip each chilled Butterfinger ball into the melted chocolate, coating completely. Place the dipped balls back onto the parchment paper-lined baking sheet and refrigerate again until the chocolate is set.
Notes
- Store Butterfinger Balls in an airtight container in the refrigerator for up to a week to maintain their firmness and freshness.
- For a delightful indulgence, let the chilled Butterfinger Balls sit at room temperature for 10-15 minutes before serving to slightly soften the chocolate coating.
- Serve these irresistible treats on a festive platter alongside a small bowl of extra crushed Butterfinger candy for sprinkling.
- Chef's Tip: Pulse the vanilla wafers in the food processor in small batches to prevent them from turning into a paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American