INGREDIENTS:
One cup of peanut butter that is creamy
Three cups of Rice Krispie-style crunchy rice cereal
One cup of candy corn
Two cups of milk chocolate or semi-sweet chocolate chips
INSTRUCTIONS:
Melt the candy corn in the microwave in 30-second increments while stirring in a large mixing basin until it’s smooth.
Mix thoroughly after adding the peanut butter to the melting candy corn.
Add the crispy rice cereal and stir until covered evenly.
Place the mixture on a parchment paper-lined baking sheet and roll it into little balls that are approximately 1 inch in diameter.
While you prepare the chocolate coating, place the baking sheet in the refrigerator to cool the balls.
Melt the chocolate chips in a bowl that is safe to use in the microwave for 30 seconds at a time, stirring occasionally, until they are melted and smooth.
Coat each cold peanut butter ball completely with melted chocolate by dipping it into it with a toothpick or fork. Remove any extra chocolate by tapping it off.
Place the balls covered in chocolate back on the baking sheet lined with parchment.
To expedite the process, place the baking sheet in the refrigerator or let the chocolate set at room temperature.
Your homemade butterfinger balls are ready to eat once the chocolate has set.
For the best flavor and texture, use fresh ingredients while making Butterfinger Balls, particularly peanut butter and crunchy rice cereal.
Carefully melt the candy corn in small batches, stirring often to avoid burning, then whisk rapidly to incorporate the rice cereal before it solidifies.
For better handling, slightly freeze the mixture if it gets too sticky.
Use premium chocolate chips and think about adding a teaspoon of coconut oil for a smooth, glossy finish.
Using a toothpick or fork, dip the frozen balls, knocking off any extra chocolate to ensure a smooth surface.
For extra flair, personalize the coating by adding crushed nuts, sprinkles, or a white chocolate drizzle.
The Butterfinger Balls can be frozen for extended storage, kept in the refrigerator for up to two weeks, or kept at room temperature for up to five days in an airtight container.
Before storing Butterfinger Balls, make sure the chocolate coating has solidified and the balls are fully set.
To keep layers from sticking, place them in an airtight container and separate them with wax paper or parchment.
If stored in a cool, dry location, they can be maintained at room temperature for up to five days.
Keep them in the refrigerator for up to two weeks to prolong their freshness.
The Butterfinger Balls can be frozen for up to three months in a freezer-safe container if you need to keep them for a long time.
To preserve their texture and flavor, defrost frozen balls in the fridge for a few hours or overnight before serving.
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