BUTTERFINGER BALLS

Ingredients:

  • ▢1 cup creamy peanut butter not all natural types
  • ▢4 tablespoons butter softened (½ stick)
  • ▢1 teaspoon vanilla extract
  • ▢1 cup powdered sugar
  • ▢¾ cup graham cracker crumbs
  • ▢½ cup crushed butterfinger bars
  • ▢8 ounces chocolate bark or chocolate chips
  • ▢Garnish with additional crushed butterfingers holiday sprinkles or coarse salt.

Instructions:

  • In a medium bowl, add the peanut butter and softened butter and beat with an electric mixer on medium speed until mixed together well. (You can also use a stand mixer with the paddle attachment).
  • Add the vanilla extract and blend until combines.
  • Slowly add the powdered sugar in batches blending on low speed. Be sure to scrape down the sides occasionally.
  • Then gently stir in the graham cracker crumbs and crushed butterfingers
  • Line a large cookie sheet with parchment paper and scoop out 1- 1 ½ tablespoons of dough.
  • Roll into smooth balls and place them on the baking sheet.
  • Place the sheet in the freezer for about 30 minutes to chill completely.

Melting the chocolate

  • After they have chilled, melt the chocolate in a microwave safe bowl at 30 second intervals on 50% power level, stirring in between. Careful not to over heat! I remove it when there are still a few chunks and stir until it’s melted completely.
  • Dip the balls into the melted chocolate. You can cover them all the way or leave a little of the peanut butter mixture showing.
  • Sprinkle over additional crushed butterfingers, holiday sprinkles or flakey sea salt.
  • Allow the chocolate to set completely and enjoy.

Enjoy!

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