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2 cups of crushed Butterfinger candy bars (about 16 fun-sized bars).

8 oz. cream cheese, softened.

Two cups of semi-sweet chocolate chips.

One tbsp. optional vegetable shortening for smoother dipping.

Optional: Butterfinger or chocolate sprinkles for decoration.


Step 1

First, in a spacious bowl, mix together powdered sugar, graham cracker crumbs, Butterfinger pieces, melted butter, and peanut butter.

Step 2

After that, form the mixture into 1-inch balls and chill in the refrigerator for 30 minutes.

Step 3

Then, follow the package instructions to melt the chocolate almond bark.

Step 4

In this step, take the chilled balls from the refrigerator and dip them into the melted chocolate almond bark.

Step 5

Finally, 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.


See also  Apple Cinnamon Cake

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