Butterfinger Balls

by Sabrina Snyder

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2 Comments

18 Servings
Prep Time 10 minutes
Refrigerate 40 minutes
Total Time 50 minutes
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Butterfinger Balls make an amazing bite-sized party treat with a rich and sweet taste. Easy to make, and always a hit at any gathering.

tHomemade Candy Recipes are perfect for parties. For more bite-sized chocolate treats, try Slow Cooker Chocolate Candy, Leftover Candy Bark, and Chocolate Covered Pretzels.

Sabrina’s Butterfinger Balls Recipe

Like Peanut Butter Cups, this is a sweet and salty treat that perfectly pairs peanut butter and chocolate. These Butterfinger Balls are an excellent treat to give as a gift, serve at a party, or bring along to your next potluck. You’re sure to love the short 4-ingredient list and easy steps to achieve the classic taste! I’ve included a double boiler method in the recipe card, and be sure to check out my creative variations below.

Recipe Card

Dinner, then Dessert

Butterfinger Balls Recipe

Butterfinger Balls make an amazing bite-sized party treat with a rich and sweet taste. Easy to make, and always a hit at any gathering.
Yield 18 Servings
Prep Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Chocolate covered candy ball with bite taken out.
PrintRate

Ingredients
 

  • 1 cup candy corn
  • 2/3 cup peanut butter
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon vegetable shortening

Instructions

  • Add candy corn to a large glass bowl.
  • Microwave on 50% power in 30 second increments, stirring each time, until completely melted.
  • Add peanut butter, whisk well.
  • Microwave on 50% power in 30 second increments, stirring each time, until completely melted.
  • Using a 1 tablespoon cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
  • Refrigerate for 20 minutes.
  • Add semi-sweet chocolate chips and vegetable shortening to a large glass bowl.
  • Microwave on 50% power in 30 second increments, stirring each time, until completely melted.
  • Dip the balls in the chocolate with a fork tapping the excess amount off and let cool on wax paper until completely dry.
  • Drizzle with remaining chocolate.
  • Refrigerate for 20 minutes to set chocolate.

Notes

Double Boiler Method
If you have a microwave that runs high and tends to burn things, try using a double boiler to melt the filling and chocolate coating instead. Follow the directions below to prepare your double boiler.
  • Fill a medium pan about 1-3 inches with water.
  • Bring water to a simmer over medium-high heat. Then lower the temperature to keep it at a low simmer. 
  • Add a heatproof bowl about the same size as the pan to the top so it sits above the simmering water. 
  • Add the candy corn to the bowl, and let the heat of the water slowly melt it as you stir. Then mix in peanut butter.
  • Either wash the original bowl or add a new bowl over the water to do the same process with the chocolate.

Nutrition

Calories: 211kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 167mg | Fiber: 2g | Sugar: 16g | Vitamin A: 10IU | Calcium: 17mg | Iron: 1mg

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Chef’s Note

I love to use semisweet chocolate chips because they are good for melting, and give the recipe an excellent sweet and rich taste. Other good options are melting wafers, dark chocolate chunks, or milk chocolate baking chips. Secondly, you can use all-natural peanut butter for this recipe, but the filling may not be as crisp. It’s essential to stir thoroughly before adding and as it melts, otherwise the oil can separate. 

Table of contents

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Can I make these in advance?

Yes. This is an excellent recipe that you can make and store in the freezer for the next time you’re craving a chocolate treat. Feel free to make a double batch and enjoy half now and half later.  

How to Store

  • Serve: Let the chocolate coating completely set before serving Butterfinger Balls. You don’t want to leave this recipe sitting at room temperature for more than a few hours, or the chocolate will start to melt. 
  • Store: To keep the homemade candy recipe fresh, place the treats in a ziplock bag or another airtight container with wax paper or parchment paper to separate the layers. You can keep the chocolates in the fridge for up to a week. 
  • Freeze: For the easiest storage, place the butter balls in a single layer on a parchment-lined baking sheet. Then place that sheet in the freezer for 1-2 hours until the chocolate has completely frozen. Once they’ve frozen, you can put the homemade candies in a large freezer bag without worrying about them freezing together. For a more long-term storage option, package them in a freezer bag and keep them frozen for up to 6 months. 

Variations

  • Crunchy peanut butter: If you want crunchy peanuts in the filling, you can swap out smooth peanut butter for your favorite type of crunchy peanut butter. Or, to add extra crunch, mix additional chopped peanuts into the melted candy recipe yourself. 
  • White chocolate: For a super sweet coating, you can swap out semisweet chocolate for white chocolate melting discs or white chocolate chips. Or just drizzle melted white chocolate over the original recipe for a tasty addition and decoration. 
  • Toppings: You could add a variety of delicious and beautiful toppings to the outside. Sanding sugar, flakey sea salt, graham cracker crumbs, chopped nuts, mini chocolate chips, mini M&Ms, cornflakes, sprinkles, and coconut flakes are all excellent options. Add the toppings of your choice to the outside of the candy balls before the chocolate has a chance to dry. 
Chocolate balls with candy corn center with title of candies in a banner

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Hi Trudy. Candy corn is a type of candy sold often during the fall and especially around halloween, but you can find it throughout the year at some stores. These are sweet, chewy, tri-colored candy pieces that usually come in orange, yellow, and white striped colors. Look for them in the candy aisle, ask an employee at your grocery store, or shop online if your local store doesn’t have any.

      Reply