Butterfinger Balls
🕒 The Details
- Prep time: 20 mins 🔪
- Chill time: 1 hour ❄️
- Yields: Approx. 24–30 balls 🍬
🛒 What You’ll Need
- 1 cup Creamy peanut butter 🥜
- 1/3 cup Softened butter 🧈
- 2 cups Powdered sugar ☁️
- 1 1/2 cups Crushed cornflakes (the secret to that “Butterfinger” crunch!) 🥣
- 1 tsp Vanilla extract ✨
- 12 oz Milk chocolate melting wafers or chocolate chips 🍫
- Optional: Extra crushed Butterfinger candy or cornflakes for topping 💎
👩🍳 Let’s Get Rolling!
- The Base: In a large bowl, cream together the peanut butter, softened butter, and vanilla extract until smooth. 🥣✨
- The Crunch: Gradually stir in the powdered sugar followed by the crushed cornflakes. The mixture should be thick and slightly stiff. 🥜🥣
- Roll: Scoop about a tablespoon of the mixture and roll it into a ball between your palms. Place them on a baking sheet lined with parchment paper. 🍬📏
- Chill: Place the tray in the freezer for 20–30 minutes. This keeps them firm so they don’t fall apart during dipping! ❄️⏳
- The Coating: Melt your chocolate in the microwave in 30-second increments, stirring until silky smooth. 🍫🌊
- Dip: Using a fork or a dipping tool, submerge each ball into the chocolate, let the excess drip off, and place it back on the parchment. 🍴✨
- Decorate: While the chocolate is still wet, sprinkle the tops with a few extra cornflake crumbs or crushed candy pieces. 💎🥜
- Set: Let them sit in the refrigerator for at least 30 minutes until the chocolate shell is completely set. ❄️✅
💡 Pro-Tip:
Make sure to crush your cornflakes very finely (you can use a plastic bag and a rolling pin) to get that signature flaky texture in every single bite! 🧤🥣
