Ingredients
Method
Instructions
- In a mixing bowl, combine the peanut butter and softened butter. Use an electric or stand mixer set to medium speed and blend until the mixture is creamy and uniform.
- Incorporate the vanilla extract and blend thoroughly.
- Gradually add the powdered sugar in increments, blending at a low speed. Scrape down the sides of the bowl to ensure even mixing.
- Gently fold in the graham cracker crumbs and crushed Butterfinger bars.
- Scoop out approximately 1 to 1.5 tablespoons of the dough, roll into neat balls, and place on a cookie sheet lined with parchment paper.
- Freeze the dough balls on the sheet for roughly 30 minutes until they are completely firm.
- Melt the chocolate in a microwave-safe bowl in 30-second spurts at 50% power, stirring in between each interval until smooth.
- Submerge each chilled ball into the melted chocolate to coat fully or partially.
- Add a sprinkle of additional crushed Butterfinger bars or sea salt while the chocolate is still wet.
- Allow the chocolate to solidify completely before serving.
Notes
Store in an airtight container in the fridge for up to a week. Avoid all-natural peanut butter as it can be too oily for this recipe.