When the centers are freshly mixed, they feel softer than you might expect for something you’re about to roll. I used to be tempted to add more powdered sugar, but that can leave the finished centers dry and heavy. For these Butterfinger Balls, a short chill does the useful work: it firms the butter and makes the mixture easier to handle without changing that creamy, crunchy middle.
The candy needs to be crushed finely enough to spread through the peanut butter mixture, but not so fine that you lose every bit of its crisp texture. Once the centers have chilled, they roll neatly, then get a quick dip in smooth chocolate melting wafers. The contrast of crisp Butterfinger pieces, a soft peanut butter center, and a thin chocolate shell makes each bite sweet and snappy.
Kitchen Note
I melt the wafers at 50% power and stir after every 30-second burst. The bowl can still feel warm when the wafers look nearly melted, so stir before giving them another burst; that’s how I avoid scorching the coating.
Save these Butterfinger Balls for a sweet treat with crisp candy pieces and a smooth chocolate shell.
Why Adding More Sugar Won’t Fix Soft Centers
The center mixture is meant to feel soft before it’s chilled. Butter and peanut butter are both pliable at room temperature, so the bowl won’t look like a firm candy filling right after you mix it. That first impression can make it seem as if the mixture needs extra powdered sugar, but the proportions are already doing two jobs: the sugar gives the filling body, while the butter firms as it cools.
More powdered sugar can make the centers dense and chalky instead of tender. Give the mixture its 20-minute rest in the refrigerator before deciding how it feels. After that, it should hold together when rolled, with enough softness to make a smooth ball. The Butterfinger adds crisp bits throughout, so you want a cohesive center rather than a stiff one that breaks around the candy pieces.
This balance also helps when the chocolate goes on. A center that holds its shape is easier to dip without flattening or crumbling, and it keeps the finished candy’s middle pleasantly soft against the coating.
What Each Ingredient Brings to Butterfinger Balls
- Unsalted butter — Softened butter blends smoothly into the peanut butter and helps the centers firm when chilled. It should be soft enough to beat, not melted; melted butter can leave the mixture greasy and difficult to roll.
- Creamy peanut butter — Its smooth texture makes an even base for the candy pieces. A no-stir creamy peanut butter is the dependable choice here; natural peanut butter with oil separating at the top can make the mixture looser than intended.
- Powdered sugar — It dissolves into the fats without the gritty feel granulated sugar would bring. Use powdered sugar rather than swapping in another kind of sugar, which won’t give the centers the same smooth texture.
- Butterfinger candy bars — The candy supplies the signature crisp, caramel-like crunch. Crush the bars finely so pieces are distributed throughout and don’t interrupt the shape of the balls; very large chunks make the centers harder to roll evenly.
- Chocolate melting wafers — These are made to melt into a coating that sets around the chilled centers. The smoothness of the coating matters more than choosing a premium brand, so use wafers that melt evenly and follow the package’s microwave-safe handling guidance.
The Chill-and-Dip Sequence for a Neat Chocolate Shell
Beat the Peanut Butter Base Until Smooth
Beat the softened butter and creamy peanut butter together in a large bowl until the mixture looks smooth and evenly blended. Mix in the powdered sugar until you no longer see dry pockets. Scrape the bowl as needed so the bottom doesn’t keep a streak of butter while the top looks finished. The mixture will still be soft at this point; don’t try to roll it yet.
Fold in the Crunch and Firm the Mixture
Fold in the finely crushed Butterfinger so the pieces are spread through the base rather than clumped in one spot. Cover the bowl and refrigerate the mixture for 20 minutes. It should feel firmer and less sticky when you scoop it, while still yielding easily when pressed. If you rush past this rest, the centers are harder to shape cleanly.
Roll Even Centers and Chill Again
Roll the mixture into 1-inch balls and arrange them on a parchment-lined baking sheet. Aim for a similar size so the finished candies look consistent and are easy to dip at the same pace. Refrigerate the balls for 30 minutes before coating; they should feel chilled and hold their rounded shape when lifted. Keep the tray level so the balls don’t roll together.
Melt, Dip, and Let the Coating Set
Put the chocolate melting wafers in a microwave-safe bowl and heat at 50% power in 30-second bursts, stirring after each one, until smooth; this takes about 1 to 2 minutes total. Dip each chilled ball in the melted wafers, then let excess coating drip back into the bowl before returning it to the baking sheet. Work carefully so the center stays intact under the coating. Refrigerate the coated balls until the chocolate is set, about 15 minutes.
Changing the Chocolate or Batch Size
Use dark chocolate melting wafers
Swap in dark chocolate melting wafers for the coating while keeping the same coating method. Their deeper cocoa taste gives the candy a less-sweet finish alongside the sweet peanut butter center; choose melting wafers, not ordinary dark chocolate chips.
Choose milk chocolate melting wafers
Milk chocolate melting wafers make the coating milder and sweeter, keeping the whole candy firmly in dessert territory. Use them in place of the chocolate wafers and dip the chilled centers the same way.
Make a half batch
Use half of each listed ingredient for a smaller batch, keeping the same proportions and method. The centers still need their chilling time, and a half batch is handy when you want fewer candies without changing the balance of peanut butter, Butterfinger, and chocolate.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 1 week. The centers will be firmer straight from the refrigerator.
- Freezer: Freeze in a single layer until firm, then transfer to an airtight container with parchment between layers. They keep well for up to 2 months; thaw in the refrigerator.
- Reheating: No reheating is needed. Don’t microwave the finished candies, since the coating can soften and the centers can become greasy.
Questions About Making Butterfinger Balls
Butterfinger Balls
Ingredients
Equipment
Method
- Beat the softened butter and peanut butter in a large bowl until smooth.
- Mix in the powdered sugar until combined.
- Fold in the crushed Butterfinger.
- Cover the bowl and refrigerate for 20 minutes so the mixture firms up.
- Roll the mixture into 1-inch balls.
- Arrange the balls on a parchment-lined baking sheet and refrigerate for 30 minutes.
- Melt the chocolate wafers in a microwave-safe bowl at 50% power in 30-second bursts, stirring after each, until smooth, about 1 to 2 minutes total.
- Dip each chilled ball in the melted chocolate.
- Let the excess drip back into the bowl.
- Return the balls to the baking sheet.
- Refrigerate until the coating is set, about 15 minutes.
