Ingredients:
– 2 cups crushed Butterfinger candy bars
– 1 cup creamy peanut butter
– 1 cup powdered sugar
– 2 cups milk chocolate chips
– 1 tbsp coconut oil (optional, for smoother chocolate)
Directions:
1. Mix the Filling: In a mixing bowl, combine crushed Butterfinger bars, peanut butter, and powdered sugar. Mix until a thick, uniform dough forms.
2. Shape the Balls: Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Refrigerate for 20-30 minutes.
3. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring after each, until smooth.
4. Coat the Balls: Dip each ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the ball and let excess chocolate drip off before placing it back on the parchment-lined sheet.
5. Set the Chocolate: Let the coated balls set at room temperature or refrigerate until the chocolate hardens.
Prep Time: 20 minutes | Chill Time: 30 minutes
Kcal: 110 kcal per ball | Servings: 24 balls