Instructions:
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the peanut butter and mix until well combined and creamy.
Gradually add the powdered sugar, mixing continuously until a thick dough-like consistency forms.
Fold in the crushed Butterfinger candy pieces until evenly distributed throughout the mixture.
Shape the Balls:
Scoop out about 1 tablespoon of the mixture and roll into small balls using your hands.
Place the balls on a baking sheet lined with parchment or wax paper.
Chill in the refrigerator or freezer for at least 30 minutes, until firm.
Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 30-second intervals, stirring after each, until smooth and fully melted.
Dip the Balls:
Using a fork or toothpick, dip each chilled ball into the melted chocolate, allowing the excess to drip off.
Place the coated balls back onto the parchment-lined sheet.
(Optional) Sprinkle a bit of extra crushed Butterfinger on top of each ball before the chocolate sets for added crunch and decoration.
Set & Store:
Let the chocolate set completely at room temperature or chill for 10–15 minutes in the fridge.
Store the finished Butterfinger Balls in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
Extra Tips:
For a chunkier texture, don’t crush the Butterfinger bars too finely—leave some bigger bits.
If you want them less sweet, reduce the powdered sugar slightly.
These treats are great for gifting during the holidays—just pop them into a decorative box or jar!
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