Instructions
Prepare mixture:
In a large bowl, combine crushed Nutter Butters, peanut butter, and crushed Butterfingers.
Mix until evenly blended and sticky enough to hold shape.
Shape balls:
Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
Freeze for 20–30 minutes, or until firm.
Melt chocolate:
In a microwave-safe bowl, melt the chocolate candy coating in 30-second intervals, stirring until smooth.
Coat balls:
Using a fork or dipping tool, dip each chilled ball into the melted chocolate, tapping off excess.
Place back on parchment paper.
Optional garnish:
Sprinkle extra crushed Butterfinger over the top before chocolate sets.
Set & store:
Let chocolate harden completely at room temperature or in the fridge.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Tips & Variations:
For a richer peanut flavor, add 1 tablespoon of peanut butter powder to the mix.
Swap milk chocolate coating for dark chocolate to cut sweetness.
Freeze for up to 2 months and thaw before serving.
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