Homemade Butterfinger Balls — No-Bake Candy Heaven

Craving that perfect mix of crunchy peanut butter, flaky toffee-like layers, and rich chocolate coating? These Homemade Butterfinger Balls are everything you love about the classic candy bar — in bite-sized, no-bake form!

They’re fun, easy to make, and dangerously delicious — perfect for holidays, parties, or when you need a sweet treat in a pinch.

Why You’ll Love This Recipe

Only 5 ingredients!
No candy thermometer needed
Tastes just like Butterfinger bars — but creamier inside
Freezer-friendly and perfect for gifting

Ingredients

3 cups candy corn
1½ cups creamy peanut butter
2 cups milk chocolate chips (or semi-sweet if you prefer)
1 tablespoon vegetable shortening or coconut oil (for smoother melting)
Optional: Sea salt flakes for garnish

Time

Prep Time: 15 minutes
Chill Time: 45 minutes
Total: 1 hour

Instructions

Step 1: Melt the Candy Corn

In a microwave-safe bowl, heat the candy corn in 30-second intervals, stirring between each, until fully melted and smooth (about 1½ to 2 minutes total)

Tip: Candy corn melts fast but can scorch easily — stir often!

Step 2: Mix in the Peanut Butter

Quickly stir the peanut butter into the hot candy corn until smooth and fully combined. The mixture will be thick and sticky — that’s okay!

Let it cool for 3–5 minutes until it’s easy to handle but still pliable.

Step 3: Shape the Balls

Scoop about 1 tablespoon of the mixture at a time and roll into small balls (you should get around 24–30).
Place them on a parchment-lined baking sheet and refrigerate for 30 minutes, or until firm.

Step 4: Melt the Chocolate

In another bowl, melt chocolate chips and shortening/coconut oil together in 30-second bursts in the microwave, stirring between each round until smooth and glossy.

Step 5: Dip and Set

Using a fork or dipping tool, dunk each chilled peanut butter ball into the melted chocolate, coating evenly.
Place them back on the parchment paper and sprinkle with a pinch of sea salt flakes if desired.

Chill for another 15–20 minutes until the chocolate hardens.

Optional Variations

Crunchy twist: Mix in ½ cup crushed cornflakes or Rice Krispies for extra crunch.
Dark chocolate version: Use dark or bittersweet chocolate for a richer flavor.
Butterfinger bars: Instead of rolling into balls, press the mixture into a parchment-lined pan, chill, and cut into rectangles before dipping.

Storage

Store in an airtight container in the fridge for up to 2 weeks.
Freeze for up to 2 months — just thaw for 10 minutes before eating.

Tips for Success

Work quickly while forming balls — the mixture stiffens as it cools.
If it gets too hard, microwave for 10–15 seconds to soften again.
For perfectly smooth chocolate, let the melted coating cool slightly before dipping.

Final Thoughts

These Homemade Butterfinger Balls are a little crunchy, a little chewy, and a whole lot of irresistible. Each bite bursts with that caramelized peanut butter flavor wrapped in silky chocolate.

They taste like childhood nostalgia in a truffle — and they disappear fast, so make a double batch!