Step 1: Mix the Base

In a large mixing bowl, combine:

1 cup creamy peanut butter

¼ cup softened unsalted butter

2 cups powdered sugar

1 tsp vanilla extract

Pinch of salt

Use a spoon, spatula, or electric mixer to blend until smooth and fully combined. The mixture should be thick and pliable.

Add the Butterfinger

Gently fold in 6 finely crushed Butterfinger candy bars.

Stir until the candy is evenly distributed throughout the mixture.

Shape the Balls

Line a baking sheet with parchment or wax paper.

Scoop out tablespoon-sized portions of the mixture.

Roll each scoop between your hands to form smooth balls.

Place them on the prepared baking sheet in a single layer.

(Optional) Melt the Chocolate

To dip the balls in chocolate, melt 12 ounces semisweet or milk chocolate using one of the following methods:

Stovetop: In a small saucepan over low heat, stir constantly until smooth.

Microwave: Heat in 20-second intervals, stirring between each, until melted.

Dip and Set

Using a fork or dipping tool, submerge each ball into the melted chocolate.

Tap off the excess and return each dipped ball to the lined baking sheet.

Chill to Set

Place the tray in the refrigerator for 30 minutes, or until the chocolate is fully set and firm.

Serve or Store

Transfer to an airtight container.

Serve chilled or at room temperature.