Homemade Butterfinger Balls
Homemade Butterfinger Balls are a delightful, no-bake treat that combines the rich, nutty flavor of peanut butter with the crisp texture of rice cereal, all coated in a smooth chocolate shell.
With just a few simple ingredients, these bite-sized confections capture the essence of the classic Butterfinger candy bar but with a fun, homemade twist. Quick to prepare and perfect for parties or indulgent snacks!
Ingredients
- 1 cup creamy peanut butter
- 3 cups crispy rice cereal (like Rice Krispies)
- 1 cup candy corn
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Instructions
- In a large mixing bowl, melt the candy corn in the microwave in 30-second intervals, stirring between each, until smooth.
- Add the peanut butter to the melted candy corn and mix until well combined.
- Stir in the crispy rice cereal until evenly coated.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Refrigerate the balls while preparing the chocolate coating.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled ball into the melted chocolate using a fork or toothpick. Tap off excess chocolate and return to the baking sheet.
- Allow the chocolate to set at room temperature or refrigerate to speed up the process.
Tips for Perfect Butterfinger Balls
- Use fresh peanut butter and crispy rice cereal for the best flavor and texture.
- Melt candy corn slowly and stir often to prevent burning.
- If mixture becomes too sticky, chill briefly before rolling.
- For a glossy chocolate finish, add 1 tsp coconut oil to the chocolate chips.
- Customize with toppings like sprinkles, nuts, or white chocolate drizzle.
Storage
Once set, store Butterfinger Balls in an airtight container:
- Room temperature: Up to 5 days in a cool, dry place.
- Refrigerator: Up to 2 weeks.
- Freezer: Up to 3 months. Thaw in the fridge before serving.
