Sometimes you just need a sweet, crunchy treat for your family. These Butterfinger peanut butter bombs are the perfect no-bake solution for busy days. They combine smooth peanut butter with crispy candy bars for a great snack. You will love how easy they are to put together with your kids.
Why This Recipe Is a Winner
These treats are perfect for your next holiday cookie tray or party spread. They travel very well and stay fresh for days in your refrigerator. Everyone loves the classic candy flavor found in every single bite. It is a budget-friendly way to make a big batch of treats quickly.
You can make these ahead of time for any busy winter event. They are naturally kid-approved and very fun to assemble in the kitchen. The crunchy candy texture makes every mouthful feel like a special indulgence. Your guests will definitely ask you for this simple recipe after one bite.
Simple Method
Making these candies is a very simple and straightforward process for any cook. You simply mix the base and fold in the candy bits. Chilling the dough makes it very easy to roll into perfect balls. No baking skills are required to get professional results at home today.
Ingredients You’ll Need
Most of these items are likely already sitting in your kitchen pantry right now. Using fresh candy bars will give you the best crunch and flavor profile.
- 1.5 cups creamy peanut butter (do not use natural)
- 0.5 cup unsalted butter, softened to room temperature
- 1 tsp pure vanilla extract
- 2 cups powdered sugar, sifted
- 0.75 cup graham cracker crumbs
- 1 cup crushed Butterfinger candy bars (about 3-4 standard bars)
- 12 oz milk chocolate melting wafers or high-quality chocolate chips
- 1 tbsp coconut oil (only if using chocolate chips)
- 0.25 cup extra Butterfinger crumbs for garnish
Step-by-Step
- In a large mixing bowl, beat together the creamy peanut butter, softened butter, and vanilla extract until smooth and fluffy.
- Gradually mix in the sifted powdered sugar and graham cracker crumbs until the mixture is well combined and forms a soft dough.
- Gently fold in the 1 cup of crushed Butterfinger candy pieces until evenly distributed throughout the dough.
- Cover the bowl and refrigerate the mixture for 30 to 45 minutes to make it easier to handle.
- Line a large baking sheet with parchment paper or a silicone mat.
- Scoop approximately 1 tablespoon of the mixture at a time and roll between your palms to form 1-inch round balls.
- Place the balls on the prepared baking sheet and freeze for 20 to 30 minutes to ensure they stay firm during the dipping process.
- In a microwave-safe bowl, melt the chocolate wafers (and coconut oil if using chips) in 30-second intervals, stirring in between, until completely smooth.
- Using a fork or dipping tool, submerge each chilled peanut butter ball into the chocolate, tap off the excess, and return to the parchment paper.
- Immediately sprinkle the tops with the reserved Butterfinger crumbs while the chocolate is still wet.
- Allow the bombs to set at room temperature or in the refrigerator for 15 minutes until the chocolate shell is firm.
Best Ways to Enjoy It
These Butterfinger peanut butter bombs look beautiful when served on a festive platter. They are a great addition to any winter dessert spread or holiday table. Pair them with a cold glass of milk for the kids after dinner. Share them with friends at a cozy indoor gathering during the snowy months.
Keep It Fresh
Keep your Butterfinger peanut butter bombs in an airtight container for best results. Store them in the refrigerator for up to two weeks to maintain freshness. You can also freeze them for a quick future snack on busy days. Thaw them for just five minutes before you enjoy a delicious bite.
Recipe Tips
- Don’t skip the chilling step for the best round shape and texture.
- Avoid using natural peanut butter as it is often too oily for this.
- Use a fork to dip the balls into the melted chocolate coating.
- Make these a day ahead to save time on your party day.
- For a winter holiday, use festive sprinkles on top of the chocolate.
- Use high-quality chocolate for the smoothest coating results on every bomb.
- Double the batch for Thanksgiving or Christmas to feed a larger crowd.
- Sift your powdered sugar to ensure a smooth and creamy filling inside.
Ways to Switch It Up
- Swap milk chocolate for dark chocolate for a much richer taste profile.
- Use gluten-free graham crackers to make this treat gluten-friendly for guests.
- Add a pinch of sea salt for a savory and sweet flavor twist.
- Try crushed pretzels instead of candy for a saltier and crunchier snack.
Common Questions
Can I make these ahead of time?
Yes, these are perfect for making several days before a big event. They stay fresh and delicious in the refrigerator for up to two weeks. This makes them great for busy winter holiday schedules and parties.
Can I use crunchy peanut butter?
You certainly can use crunchy peanut butter for extra texture in the middle. It will add even more nutty bits to the sweet filling mixture. Just make sure it is not the natural, oily kind of butter.
How do I know when they are done?
The bombs are finished once the chocolate shell is completely firm to touch. This usually takes about fifteen minutes in a cool room or refrigerator. They should feel solid and not sticky when you pick them up.
I hope these sweet treats bring joy to your home this winter season. They are so fun to make and even better to share. Happy snacking!
— Alex
Ingredients
- 1.5 cups creamy peanut butter (do not use natural)
- 0.5 cup unsalted butter, softened to room temperature
- 1 tsp pure vanilla extract
- 2 cups powdered sugar, sifted
- 0.75 cup graham cracker crumbs
- 1 cup crushed Butterfinger candy bars (about 3-4 standard bars)
- 12 oz milk chocolate melting wafers or high-quality chocolate chips
- 1 tbsp coconut oil (only if using chocolate chips)
- 0.25 cup extra Butterfinger crumbs for garnish
Instructions
- In a large mixing bowl, beat together the creamy peanut butter, softened butter, and vanilla extract until smooth and fluffy.
- Gradually mix in the sifted powdered sugar and graham cracker crumbs until the mixture is well combined and forms a soft dough.
- Gently fold in the 1 cup of crushed Butterfinger candy pieces until evenly distributed throughout the dough.
- Cover the bowl and refrigerate the mixture for 30 to 45 minutes to make it easier to handle.
- Line a large baking sheet with parchment paper or a silicone mat.
- Scoop approximately 1 tablespoon of the mixture at a time and roll between your palms to form 1-inch round balls.
- Place the balls on the prepared baking sheet and freeze for 20 to 30 minutes to ensure they stay firm during the dipping process.
- In a microwave-safe bowl, melt the chocolate wafers (and coconut oil if using chips) in 30-second intervals, stirring in between, until completely smooth.
- Using a fork or dipping tool, submerge each chilled peanut butter ball into the chocolate, tap off the excess, and return to the parchment paper.
- Immediately sprinkle the tops with the reserved Butterfinger crumbs while the chocolate is still wet.
- Allow the bombs to set at room temperature or in the refrigerator for 15 minutes until the chocolate shell is firm.
