Chocolate peanut butter candy treats (Print Version)
# Ingredients:
01 -
4 tablespoons softened butter (½ stick)
02 -
1 teaspoon vanilla extract
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8 ounces chocolate bark or chocolate chips
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½ cup Butterfinger bars, crushed
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1 cup powdered sugar
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1 cup peanut butter (avoid all-natural varieties)
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¾ cup crumbs from graham crackers
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Optional garnishes: additional crushed Butterfinger bars, festive sprinkles, or coarse sea salt
# Instructions:
01 -
In a mixing bowl, combine the peanut butter and softened butter. Use an electric or stand mixer set to medium speed and blend until the mixture is creamy and uniform.
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Incorporate the vanilla extract and blend thoroughly.
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Gradually add the powdered sugar in increments, blending at a low speed. Don't forget to scrape down the sides of the bowl to ensure even mixing.
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Gently fold in the graham cracker crumbs and crushed Butterfinger bars.
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Align a large cookie sheet with parchment paper. Scoop out approximately 1 to 1½ tablespoons of the dough, roll into neat balls, and place on the cookie sheet.
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Freeze the dough balls on the sheet for roughly 30 minutes until they are completely firm.
07 -
Once the dough balls are chilled, proceed to melt the chocolate. Utilize a microwave-safe bowl and heat in 30-second spurts at 50% power, stirring in between each interval. Be cautious not to overheat; some lumps should remain and will melt as you stir.
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Submerge each chilled ball into the luscious melted chocolate. You can fully coat them or leave a bit of the peanut butter mixture exposed.
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Add a sprinkle of additional crushed Butterfinger bars, holiday-themed sprinkles, or a dash of flaky sea salt for that extra pop.
10 -
Allow the chocolate to solidify completely before indulging in your Butterfinger Bliss Balls.
# Notes:
01 -
Store these delights in an airtight container and refrigerate for up to a week.
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Stick to conventional peanut butter brands like Jif or Skippy, as all-natural varieties can be too oily.
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For a smoother texture, chocolate bark is recommended. Alternatively, you can use a mix of chocolate bark and chocolate chips or opt for tempered chocolate chips.
04 -
A double boiler can be used for melting chocolate at a low or medium-low heat setting if you prefer that method.