The Art of Ultimate Chocolate-Covered Butterfinger Ball Perfection

Perfect Butterfinger Incorporation Mastery

Master the technique of crushing and incorporating candy pieces for authentic texture throughout.

Ball Formation Excellence

Learn the skill of achieving the ideal consistency and shaping uniform, smooth balls that hold their shape.

Chocolate Coating Perfection

Perfect the method of dipping and coating for complete coverage and smooth, bubble-free finish.

Temperature Control Technique

Master the art of managing temperatures throughout the process for optimal texture and appearance.

Decoration Strategy

Learn optimal garnishing approaches for professional-looking finished candy with visual appeal.

Gourmet Candy Ball Mastery Secrets for Perfect Butterfinger Chocolate Truffles

Texture Balance: For authentic Butterfinger texture, ensure candy pieces remain somewhat coarse rather than powdered.

Chilling Cycles: If balls become too soft while working, return them to freezer for 5-10 minutes before continuing.

Chocolate Temperature: Keep melted chocolate warm but not hot for optimal coating thickness and appearance.

Double Dipping: For an extra-thick chocolate shell, allow first coating to set, then dip balls a second time.

Storage Solution: For best texture contrast, store in refrigerator but bring to room temperature for 10 minutes before serving.

Portion Control: Use a cookie scoop for uniform size balls that will coat and set consistently.

Crunchy Chocolate-Covered Butterfinger Balls with Peanut Butter Center and Gold Flake Garnish

Name: Crunchy Chocolate-Covered Butterfinger Balls with Peanut Butter Center and Gold Flake Garnish
Prep time: 40 min
Cook time: 5 min
Total time: 2 h 45 min
Yield: 24 candy balls
Cuisine: American
Ingredients: For the Butterfinger Center:; 1 1/2 cups creamy peanut butter; 3 cups crushed Butterfinger candy bars (about 12 fun-size bars); 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; For the Chocolate Coating:; 16 ounces high-quality semi-sweet chocolate, chopped; 2 tablespoons coconut oil or shortening; For the Decorative Toppings:; 1/2 cup finely crushed Butterfinger bits; 2 tablespoons edible gold flakes (optional); 1/4 cup chopped peanuts; For the Flavor Enhancers:; 1 tablespoon honey; 1/2 teaspoon cinnamon (optional); 1/4 teaspoon espresso powder (optional, enhances chocolate); For the Texture Additions:; 2 tablespoons graham cracker crumbs; 2 tablespoons crispy rice cereal; For the Garnish Options:; 2 tablespoons orange candy melts (optional, for Butterfinger-colored drizzle); 1 tablespoon peanut butter powder; For the Perfect Setting:; Flaky sea salt for sprinkling; Gold sprinkles (optional); For Special Equipment:; Cookie scoop (1-inch diameter); Dipping forks or toothpicks

The ultimate chocolate-covered Butterfinger balls featuring a creamy peanut butter center, crunchy candy bits, and smooth chocolate coating. This gourmet candy creation combines the iconic flaky peanut butter crunch of Butterfinger with the richness of premium chocolate, creating an unforgettable confection experience that elevates the classic candy bar to extraordinary heights perfect for gifting, special occasions, or any time you crave the perfect balance of sweet chocolate, salty peanut butter, and that distinctive Butterfinger crunch.

Prep Time

40 Minutes

Cook Time

5 Minutes

Total Time

2H45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Butterfinger Center:

1 1/2 cups creamy peanut butter

3 cups crushed Butterfinger candy bars (about 12 fun-size bars)

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Chocolate Coating:

16 ounces high-quality semi-sweet chocolate, chopped

2 tablespoons coconut oil or shortening

For the Decorative Toppings:

1/2 cup finely crushed Butterfinger bits

2 tablespoons edible gold flakes (optional)

1/4 cup chopped peanuts

For the Flavor Enhancers:

1 tablespoon honey

1/2 teaspoon cinnamon (optional)

1/4 teaspoon espresso powder (optional, enhances chocolate)

For the Texture Additions:

2 tablespoons graham cracker crumbs

2 tablespoons crispy rice cereal

For the Garnish Options:

2 tablespoons orange candy melts (optional, for Butterfinger-colored drizzle)

1 tablespoon peanut butter powder

For the Perfect Setting:

Flaky sea salt for sprinkling

Gold sprinkles (optional)

For Special Equipment:

Cookie scoop (1-inch diameter)

Dipping forks or toothpicks

Parchment paper

Baking sheets that fit in freezer

Double boiler or microwave-safe bowl

Instructions

Begin by crushing Butterfinger candy bars into small pieces. Place bars in a sealed plastic bag and crush with a rolling pin, or pulse in a food processor until finely chopped.

Reserve 1/2 cup of the crushed Butterfinger bits for coating and decoration.

In a large mixing bowl, combine creamy peanut butter and softened butter, beating until smooth and well incorporated.

Add powdered sugar gradually, mixing until fully combined and mixture begins to stiffen.

Stir in vanilla extract, salt, and honey, mixing thoroughly.

Add the crushed Butterfinger pieces (except reserved portion) to the peanut butter mixture, folding gently until evenly distributed.

If using, add graham cracker crumbs and crispy rice cereal for additional texture.

If mixture seems too soft, add additional powdered sugar, 1 tablespoon at a time, until it reaches a consistency that can be rolled into balls.

If mixture seems too dry, add additional peanut butter, 1 teaspoon at a time.

Line two baking sheets with parchment paper.

Using a 1-inch cookie scoop or tablespoon, portion the mixture and roll between palms into smooth balls.

Place formed balls on prepared baking sheets, leaving space between each.

Chill the balls in the freezer for 20-30 minutes until firm.

While balls are chilling, prepare the chocolate coating by melting chopped chocolate and coconut oil in a double boiler or microwave in 30-second intervals, stirring between each until smooth.

If using espresso powder to enhance chocolate flavor, add it to the melted chocolate and stir well.

Remove a few balls from the freezer at a time, keeping the rest chilled until ready to dip.

Using dipping forks, toothpicks, or skewers, dip each ball into the melted chocolate, ensuring complete coverage.

Allow excess chocolate to drip off, then place dipped balls back on parchment-lined baking sheet.

While chocolate is still wet, sprinkle with reserved Butterfinger bits, chopped peanuts, flaky sea salt, or edible gold flakes if desired.

Return dipped and decorated balls to the refrigerator for 10 minutes to set the chocolate coating.

If creating a decorative drizzle, melt orange candy melts according to package directions.

Transfer melted candy to a small piping bag or zip-top bag with corner snipped off.

Remove set chocolate balls from refrigerator and drizzle with melted orange candy in a zigzag pattern.

Allow drizzle to set completely before serving or packaging.

Store finished Butterfinger balls in an airtight container in the refrigerator for up to 2 weeks.

Crunchy Chocolate-Covered Butterfinger Balls with Peanut Butter Center and Gold Flake Garnish

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Chocolate-Covered Butterfinger Ball Perfection

Crunchy Chocolate-Covered Butterfinger Balls with Peanut Butter Center and Gold Flake Garnish

Ingredients

Instructions