Butterfinger Balls Recipe


°5 (1.9 ounce) sticks of butter, crushed

°1 package (16 ounces) powdered sugar

°2½ c. Graham cracker crumbs

°1 package (24 ounces) almond chocolate or chocolate fudge coating

°1¼ c. Butter melted

°1½ c. Crunchy peanut butter


Combine powdered sugar, graham cracker crumbs, melted butter chunks, and peanut butter in a large mixing bowl.

Refrigerate for 30 minutes after forming into 1-inch balls.

Melt the almond chocolate as directed on the package.

Take the balls out of the refrigerator and cover them with the chocolate almond bark.

Place the dipped balls on a sheet of parchment or wax paper and let them settle.