1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups semi-sweet or milk chocolate chips
1 tablespoon coconut oil or shortening (optional, for a smoother chocolate coating)
INSTRUCTIONS:
Step 1: Prepare the Butterfinger Mixture
Crush the Butterfingers: Place the Butterfinger candy bars in a resealable plastic bag and crush them into small pieces using a rolling pin or meat mallet. Alternatively, you can use a food processor to pulse them into crumbs. Set aside.
Mix Peanut Butter and Butter: In a large mixing bowl, combine the softened butter, creamy peanut butter, powdered sugar, and vanilla extract. Beat with an electric mixer until the mixture is smooth and well combined.
Add the Crushed Butterfingers: Fold the crushed Butterfinger pieces into the peanut butter mixture, stirring until evenly distributed.
Step 2: Shape the Balls
Form the Balls: Scoop out small portions of the mixture using a cookie scoop or a tablespoon, and roll them into 1-inch balls using your hands. Place the formed balls on a parchment-lined baking sheet.
Chill: Place the baking sheet in the refrigerator for at least 30 minutes, or until the balls are firm. This helps them hold their shape when dipping in chocolate.
Step 3: Coat with Chocolate
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