Butterfinger balls

★Ingredients

1 cup crushed Butterfinger candy bars (about 3 full-size bars)

1 cup powdered sugar

1/2 cup unsalted butter, softened

1 cup creamy peanut butter

1 tsp vanilla extract

2 cups semi-sweet chocolate chips

1 tbsp coconut oil (optional, for smoother chocolate coating)

Boston Cream Donuts

Recipe for Cornish pasties

★Instructions

1. Prepare the Candy Base:

• Crush the Butterfinger candy bars into small pieces. You can do this by placing them in a ziplock bag and using a rolling pin or a heavy object to crush them.

1. Mix the Ingredients:

• In a large mixing bowl, combine the crushed Butterfinger bars, peanut butter, powdered sugar, softened butter, and vanilla extract. Mix until well combined and smooth.

1. Form the Balls:

• Roll the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.

1. Chill:

• Refrigerate the balls for at least 30 minutes to firm up.

1. Melt the Chocolate:

• In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

1. Coat the Balls:

• Using a fork or a toothpick, dip each ball into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the coated ball back on the parchment-lined baking sheet.

1. Set the Coating:

• Once all the balls are coated, place them back in the refrigerator to set the chocolate, about 15-20 minutes.

1. Serve:

• Enjoy your Butterfinger Balls straight from the fridge or at room temperature!

Storage:

• Store any leftover Butterfinger Balls in an airtight container in the refrigerator for up to a week.

Enjoy!