Ingredients
- 1 cup creamy peanut butter not all natural types
- 4 tablespoons butter softened (½ stick)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ¾ cup graham cracker crumbs
- ½ cup crushed butterfinger bars
- 8 ounces chocolate bark or chocolate chips
- Garnish with additional crushed butterfingers holiday sprinkles or coarse salt.
Instructions
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In a medium bowl, add the peanut butter and softened butter and beat with an electric mixer on medium speed until mixed together well. (You can also use a stand mixer with the paddle attachment).
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Add the vanilla extract and blend until combines.
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Slowly add the powdered sugar in batches blending on low speed. Be sure to scrape down the sides occasionally.
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Then gently stir in the graham cracker crumbs and crushed butterfingers
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Line a large cookie sheet with parchment paper and scoop out 1- 1 ½ tablespoons of dough.
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Roll into smooth balls and place them on the baking sheet.
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Place the sheet in the freezer for about 30 minutes to chill completely.
Melting the chocolate
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After they have chilled, melt the chocolate in a microwave safe bowl at 30 second intervals on 50% power level, stirring in between. Careful not to over heat! I remove it when there are still a few chunks and stir until it’s melted completely.
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Dip the balls into the melted chocolate. You can cover them all the way or leave a little of the peanut butter mixture showing.
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Sprinkle over additional crushed butterfingers, holiday sprinkles or flakey sea salt.
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Allow the chocolate to set completely and enjoy.