– 2 cups of crushed Butterfinger candy bars (about 16 fun-sized bars)
– 8 oz cream cheese, softened
– 2 cups of semi-sweet chocolate chips
– 1 tbsp optional vegetable shortening for smoother dipping
– Optional: Butterfinger or chocolate sprinkles for decoration


Step 1:
In a spacious bowl, mix together powdered sugar, graham cracker crumbs, Butterfinger pieces, melted butter, and peanut butter.

Step 2:
Form the mixture into 1-inch balls and chill in the refrigerator for 30 minutes.

Step 3:
Follow the package instructions to melt the chocolate almond bark.

Step 4:
Take the chilled balls from the refrigerator and dip them into the melted chocolate almond bark.

Step 5:
Arrange the coated balls on parchment or wax paper and allow them to sit until the chocolate has set.

– Ensure the candy bars are finely crushed for a consistent texture.
– Refrigerate the shaped balls for 30 minutes to make dipping easier.
– Optional Decorations: Add sprinkles for an extra touch.

– Mix in a tablespoon of peanut butter for extra flavor.
– Dip in white chocolate for a different look.
– Coat in chopped nuts for a crunchy outer layer.


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