Butterfinger Balls and More Pressure Cooker Goodies
Deliciously sweet Butterfinger Balls made with peanut butter, Butterfinger Bits, and chocolate – an easy no-bake treat that chills to perfection!
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 1⅓ cup creamy peanut butter
- ½ cup salted butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1½ cups Butterfinger Bits plus more for topping (optional)
- 3 cups chocolate melting wafers
Instructions
Instructions
- Add the peanut butter, butter, and vanilla to a large bowl or stand mixer and cream together for 30 seconds.
- Sift the powdered sugar into the bowl and beat until smooth.
- Mix in the Butterfinger Bits until incorporated. Chill the mixture in the refrigerator for 30 minutes.
- Line a cookie sheet with parchment paper and portion the peanut butter mixture with a medium cookie scoop. Roll into balls.
- Place the balls on the cookie sheet and chill in the freezer for 20 to 30 minutes.
- Just before removing the balls from the freezer, melt the chocolate melting wafers in a wide glass on 30-second intervals, stirring between each, until fully melted.
- Use a fork or dipping tool to dip each ball in the melted chocolate.
- Place dipped balls back on parchment paper.
- Sprinkle tops with additional Butterfinger Bits (optional).
- Allow chocolate coating to set until hardened. Enjoy!
Notes
Store in airtight container in refrigerator up to 7 days. Freeze up to 3 months. Use chocolate chips with ½ teaspoon coconut oil per cup as alternative.