INGREDIENTS:
2 cups of crushed Butterfinger candy bars (about 16 fun-sized bars).
8 oz. cream cheese, softened.
Two cups of semi-sweet chocolate chips.
One tbsp. optional vegetable shortening for smoother dipping.
Optional: Butterfinger or chocolate sprinkles for decoration.
DIRECTIONS:
Step 1
First, mix powdered sugar, graham cracker crumbs, Butterfinger pieces, melted butter, and peanut butter in a spacious bowl.
Step 2
After that, form the mixture into 1-inch balls and chill in the refrigerator for 30 minutes.
Step 3
Then, follow the package instructions to melt the chocolate almond bark.
Step 4
In this step, take the chilled balls from the refrigerator and dip them into the melted chocolate almond bark.
Step 5
Finally, arrange the coated balls on parchment or wax paper and allow them to sit until the chocolate has set.
Tips:
– Ensure the candy bars are finely crushed for a consistent texture.
– Refrigerate the shaped balls for 30 minutes to make dipping easier.
– Optional Decorations: Add sprinkles for an extra touch.
Variations:
– Mix in a tablespoon of peanut butter for extra flavor.
– Dip in white chocolate for a different look.
– Coat in chopped nuts for a crunchy outer layer.
Enjoy!!
