Irresistible Homemade Butterfinger Balls

I begin by creating the perfect base mixture. In my medium mixing bowl, I combine the creamy peanut butter and powdered sugar, stirring until they’re well integrated. The texture should be smooth but firm. Next, I incorporate the crushed Butterfinger pieces, mixing until they’re evenly distributed throughout the peanut butter mixture.

2. Creating the Perfect Texture

The consistency of the mixture is crucial for achieving professional results. I check the texture by pinching a small amount between my fingers – it should hold its shape without being too sticky. If needed, I gradually add more powdered sugar, one tablespoon at a time, until reaching the ideal consistency.

3. Forming the Balls

Using a cookie scoop or measuring spoon, I portion out approximately one tablespoon of mixture for each ball. I roll each portion between my palms to create uniform, smooth spheres. I place these on my parchment-lined baking sheet, ensuring they don’t touch each other.

4. Chilling Phase

This step is crucial for achieving a perfect chocolate coating. I place the entire baking sheet in the freezer for 15-20 minutes, allowing the balls to firm up sufficiently. This makes them much easier to coat with chocolate and ensures a smoother finish.

5. Chocolate Coating Preparation

While the balls are chilling, I prepare the chocolate coating. In my microwave-safe bowl, I combine the chocolate chips and coconut oil. I heat this mixture in 30-second intervals, stirring thoroughly between each interval, until achieving a smooth, glossy consistency.

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6. Coating Process

Working efficiently with the chilled balls, I dip each one into the melted chocolate using my dipping fork. I gently tap off excess chocolate and carefully place each coated ball back onto the parchment paper. For professional presentation, I can sprinkle additional crushed Butterfinger pieces on top before the chocolate sets.

Storage and Serving

These Butterfinger balls maintain their quality when stored properly:

Room temperature: 3-4 days in an airtight container
Refrigerated: Up to 2 weeks

Frozen: Up to 3 months

Nutritional Information

(Per ball)

Calories: 165

Total Fat: 10g
Saturated Fat: 4g
Cholesterol: 2mg

Sodium: 95mg
Total Carbohydrates: 18g
Sugar: 15g

Protein: 3g
Fiber: 1g

Ingredients

Essential Equipment

Detailed Instructions

1. Preparing the Filling