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- Using your hands, scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter. Place each ball on a baking sheet lined with parchment paper or a silicone baking mat.
4. Coat with Chocolate:
- In a microwave-safe bowl, melt the chocolate chips with the vegetable oil (if using) by microwaving in 20-30 second intervals, stirring in between, until smooth and fully melted.
5. Dip the Balls in Chocolate:
- Using a fork or toothpick, dip each peanut butter and Butterfinger ball into the melted chocolate, coating it completely. Gently tap the fork to remove any excess chocolate, then place the coated balls back on the parchment-lined baking sheet.
6. Chill and Set:
- Refrigerate the coated Butterfinger balls for at least 30 minutes, or until the chocolate has hardened.
7. Serve:
- Once the chocolate is set, serve and enjoy these delicious, no-bake Butterfinger Balls!
Tips:
- For a smoother coating: Adding vegetable oil to the chocolate helps it coat the balls more evenly and gives it a nice shine.
- Storage: Store the Butterfinger balls in an airtight container in the fridge for up to a week, or freeze them for longer storage.
- Variation: If you prefer a dark chocolate coating, swap out the milk chocolate chips for semi-sweet or dark chocolate chips.
These Butterfinger Balls are a fun, easy treat to make, and they have that signature crunchy, peanut buttery flavor everyone loves. Enjoy!
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