Ingredients:

  • 2 cups Butterfinger bars, crushed (approx. 6 standard 1.9 oz bars)
  • 1 cup creamy peanut butter
  • 4 oz cream cheese, softened
  • 1.5 cups powdered sugar, sifted
  • 1.5 cups graham cracker crumbs
  • 12 oz semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 2 tbsp Butterfinger bits, reserved for garnish

Instructions:

  1. Pulse the graham crackers and Butterfinger bars in a food processor until they reach a sandy texture with some pea-sized shards remaining.
  2. In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until completely unified and smooth.
  3. Gradually fold the sifted powdered sugar and the crushed Butterfinger/graham cracker mixture into the peanut butter base until a stiff, moldable dough forms.
  4. Scoop rounded tablespoons of the mixture and roll them between your palms to form 1-inch spheres. Place them on a baking sheet lined with parchment paper.
  5. Place the baking sheet in the freezer for at least 20 minutes to firm up. This 'flash chill' ensures the centers do not disintegrate during the dipping process.
  6. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the chocolate is completely fluid and glossy.
  7. Using a fork or dipping tool, submerge each chilled ball into the melted chocolate. Tap off the excess, return to the parchment paper, and immediately garnish with reserved Butterfinger bits.
  8. Allow the chocolate to set completely in the refrigerator before serving.