Christmas Butterfinger Balls
These Christmas Butterfinger Balls are easy no-bake Christmas desserts made with creamy peanut butter, crushed Butterfinger candy bars, powdered sugar, and a smooth red and green candy coating.
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It’s a Christmas treats that are great for Christmas parties, holiday cookie exchanges, and family gatherings. I also love the idea of adding them to a Christmas cookie tray or wrapping them up in a cute holiday box for homemade gifts.
And these Grinch-Themed Oreo Balls and Gooey Coconut Popcorn Marshmallow Snowball Bites are worth trying too!
How to Make Christmas Butterfinger Balls
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Mix the peanut butter filling. Add the creamy peanut butter and softened butter to a large mixing bowl. Beat until smooth and creamy, then mix in the vanilla extract.
2. Add the dry ingredients. Gradually mix in the powdered sugar until everything is combined. Fold in the finely crushed Butterfinger candy until evenly distributed. The mixture should be thick enough to roll into balls.
3. Shape the balls. Scoop about 1 tablespoon of the mixture at a time and roll it between your hands to form smooth balls. Place them on a baking sheet lined with parchment paper.
4. Chill and melt the candy coating. Refrigerate the balls for about 30 minutes, or until firm. Place the red and green candy melts in separate microwave-safe bowls. Microwave in 20–30 second intervals, stirring between each interval until smooth. If the coating is too thick, stir in a little coconut oil or vegetable shortening.
5. Dip in the candy melts. Using a fork or dipping tool, dip half of the Butterfinger balls into the red candy coating and the remaining half into the green coating. Let the excess coating drip off before placing them back on the parchment-lined baking sheet.
6. Add the toppings. While the coating is still wet, sprinkle the balls with extra crushed Butterfinger pieces or holiday sprinkles, if desired.
7. Chill until set. Refrigerate for another 20–30 minutes, or until the candy coating is completely firm. Keep refrigerated until ready to serve.
Serve & Enjoy!
Important Recipe Notes
- Make sure the butter is softened before mixing so it blends smoothly with the peanut butter.
- Crush the Butterfinger candy finely: Smaller pieces help the filling hold together and make rolling easier.
- Refrigerate the peanut butter balls for about 30 minutes so they stay firm while dipping in the melted candy coating.
- If the candy melts are too thick, add 1–2 teaspoons of coconut oil or vegetable shortening to help thin them.
- Add holiday sprinkles or crushed Butterfinger pieces while the coating is still wet so they stick properly.
- Refrigerate the finished balls for another 20–30 minutes, or until the coating is completely set.
- Keep in an airtight container in the refrigerator for 2–3 days until ready to serve.
- For bite-sized treats, use about 2 teaspoons of filling per ball instead of 1 tablespoon.
Christmas Butterfinger Balls
Ingredients
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 1 ½ cups finely crushed Butterfinger candy bars
- 8 ounces red candy melts
- 8 ounces green candy melts
- 1–2 teaspoons coconut oil or vegetable shortening optional, for thinning the coating
- Holiday sprinkles or extra crushed Butterfinger pieces optional, for topping
Instructions
- Mix the peanut butter filling. Add the creamy peanut butter and softened butter to a large mixing bowl. Beat until smooth and creamy, then mix in the vanilla extract.
- Add the dry ingredients. Gradually mix in the powdered sugar until everything is combined. Fold in the finely crushed Butterfinger candy until evenly distributed. The mixture should be thick enough to roll into balls.
- Shape the balls. Scoop about 1 tablespoon of the mixture at a time and roll it between your hands to form smooth balls. Place them on a baking sheet lined with parchment paper.
- Chill and melt the candy coating. Refrigerate the balls for about 30 minutes, or until firm. Place the red and green candy melts in separate microwave-safe bowls. Microwave in 20–30 second intervals, stirring between each interval until smooth. If the coating is too thick, stir in a little coconut oil or vegetable shortening.
- Dip in the candy melts. Using a fork or dipping tool, dip half of the Butterfinger balls into the red candy coating and the remaining half into the green coating. Let the excess coating drip off before placing them back on the parchment-lined baking sheet.
- Add the toppings. While the coating is still wet, sprinkle the balls with extra crushed Butterfinger pieces or holiday sprinkles, if desired.
- Chill until set. Refrigerate for another 20–30 minutes, or until the candy coating is completely firm. Keep refrigerated until ready to serve.
