Go Back

Butterfinger Balls

Crispy butterscotch-chip and peanut butter filling coated in smooth chocolate, these no-bake Butterfinger Balls are a quick and crowd-pleasing treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup creamy or chunky peanut butter
  • 2 cups powdered sugar
  • 4 tablespoons butter softened
  • 1 cup butterscotch chips
  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • 1/4 teaspoon sea salt

Equipment

  • Mixing bowl
  • Wooden spoon or electric mixer
  • Baking sheet lined with parchment paper
  • Shallow microwave-safe bowl
  • Fork or dipping tool
  • Paper towels
  • Refrigerator

Method
 

  1. Combine softened butter and peanut butter in a large mixing bowl and beat until smooth, about 2 to 3 minutes.
  2. Gradually stir in powdered sugar until the mixture is stiff and dough-like.
  3. Fold in butterscotch chips until evenly distributed throughout the mixture.
  4. Cover and chill the mixture in the refrigerator for at least 30 minutes.
  5. Scoop and roll the chilled mixture into walnut-sized balls using a small cookie scoop or your hands.
  6. Arrange the rolled balls on a parchment-lined baking sheet with about 1 inch of space between each.
  7. Melt chocolate chips and coconut oil in a shallow microwave-safe bowl in 30-second intervals, stirring until completely smooth.
  8. Using a fork or dipping tool, dip each peanut butter ball into the melted chocolate, tap off excess, and return to the parchment paper.
  9. Let the chocolate-coated balls set at room temperature for 15 to 20 minutes or refrigerate for 10 minutes for faster setting.

Notes

Store in an airtight container at room temperature for up to two weeks or freeze for up to three months; thaw at room temperature before serving.