Butterfinger Peanut Butter Bombs: The Ultimate Chocolate-Peanut Butter Treat!
Craving something irresistibly sweet and packed with peanut butter goodness? Let me introduce you to Butterfinger Peanut Butter Bombs! These bite-sized treats combine the creamy, dreamy flavors of peanut butter, buttery graham crackers, and a delightful crunch from Butterfinger candy bars—all wrapped up in a smooth milk chocolate coating. These bombs are perfect for parties, movie nights, or just indulging your sweet tooth at home. Once you try them, you’ll want to make them again and again!
Ingredients
- 1 cup creamy peanut butter 🥜
- 1/2 cup unsalted butter, softened 🧈
- 1 cup powdered sugar 🍬
- 1 cup graham cracker crumbs 🍪
- 1 cup Butterfinger candy bars, crushed (about 4–5 bars)
- 2 cups milk chocolate chips 🍫
- 1 tablespoon coconut oil (optional, for smoother melted chocolate)
Tools You’ll Need
- Mixing bowl
- Parchment-lined baking sheet 📜
- Microwave-safe bowl
- Cookie scoop (or your hands, for rolling)
- Optional: fork or spoon for dipping bombs in chocolate
Instructions
Step 1: Mix the Peanut Butter Base
In a large mixing bowl, combine the creamy peanut butter and softened butter. Mix until smooth and well blended.
Step 2: Add the Dry Ingredients
Gradually add the powdered sugar and graham cracker crumbs to the peanut butter mixture, mixing well after each addition. The mixture should be thick and easy to mold.
Step 3: Incorporate the Butterfinger
Fold in the crushed Butterfinger candy bars until they’re evenly distributed throughout the peanut butter mixture. The crunch of the Butterfinger adds a delicious texture and flavor twist!
Step 4: Shape the Peanut Butter Bombs
Use a cookie scoop or your hands to form the mixture into small balls, about 1 inch in diameter. Place each bomb onto a parchment-lined baking sheet, spacing them slightly apart.
Step 5: Chill the Bombs
Pop the baking sheet into the refrigerator for about 30 minutes, or until the bombs are firm and easy to handle.
Step 6: Melt the Chocolate
While the bombs are chilling, melt the milk chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. If you like, add a tablespoon of coconut oil to make the chocolate even smoother and shinier.
Step 7: Dip the Peanut Butter Bombs
Remove the chilled peanut butter bombs from the fridge and dip each one into the melted chocolate, ensuring they’re fully coated. Use a fork or spoon to lift them out, letting any excess chocolate drip off before placing them back on the parchment-lined baking sheet.
Step 8: Set the Chocolate
Allow the chocolate coating to set at room temperature, or speed up the process by refrigerating the bombs for 15-20 minutes. The chocolate will harden to a beautiful, glossy finish!