Indulge in the ultimate no-bake dessert with our Easy Homemade Butterfinger Balls! These bite-sized treats combine the rich, nutty flavor of peanut butter with the crisp texture of rice cereal, all coated in a smooth chocolate shell. Perfect for parties, holidays, or a quick snack, this recipe is a crowd-pleaser that captures the essence of the classic Butterfinger candy bar with a fun, homemade twist.
Ingredients
- 1 cup creamy peanut butter
- 3 cups crispy rice cereal (like Rice Krispies)
- 1 cup candy corn
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Instructions
- In a large mixing bowl, melt the candy corn in the microwave in 30-second intervals, stirring in between, until smooth.
- Add the peanut butter to the melted candy corn and mix until well combined.
- Stir in the crispy rice cereal until evenly coated.
- Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator while preparing the chocolate coating.
- Melt the chocolate chips in 30-second intervals, stirring until smooth.
- Dip each chilled ball into the melted chocolate using a fork or toothpick, tapping off excess chocolate.
- Return the coated balls to the parchment-lined baking sheet and let the chocolate set at room temperature or in the refrigerator.
- Once set, enjoy your Homemade Butterfinger Balls!
Tips for Perfection
Use fresh peanut butter and crispy rice cereal for optimal flavor and texture. Melt the candy corn carefully to avoid burning, and work quickly to mix in the cereal. For a glossy coating, use high-quality chocolate chips and add a teaspoon of coconut oil. Customize with sprinkles, crushed nuts, or a drizzle of white chocolate.
Storage Tips
Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Thaw frozen balls in the refrigerator before serving for best texture.
