Butterfinger Buckeyes – These butterfinger buckeyes are the perfect combination of chocolate and peanut butter– all in one bite! Rich peanut butter, crisp butterfinger pieces, and graham cracker crumbs are coated in smooth chocolate and topped with additional crushed butterfingers in this sweet and salty treat.
I love making buckeyes. Peanut butter and chocolate is one of my favorite combinations of flavors so I decided to take that to the nex level in this buckeye recipe by adding in butterfinger candy! They are both blended into the peanut butter filling and then topped with some more. These buckeyes are great to make for the holidays or just as an easy dessert all year round.
Common Questions About Making Butterfinger Buckeyes
What are butterfinger buckeyes?
Butterfinger buckeyes are a truffle that is made by combining peanut butter, butter, vanilla extract, sugar, graham crackers, and butterfingers candy and then scooping it out and coating it in chocolate.
How many servings does this recipe make?
This recipe makes about 20 buckeyes.
How long do they last?
Store any leftovers in an airtight container in the fridge for up to five days.
How can I decorate these buckeyes?
I like to sprinkle extra crushed butterfingers on top while the chocolate is still wet or drizzle extra chocolate on top once the chocolate coating has set.
Ingredient Notes –
- Creamy peanut butter is the base of our buckeyes– it helps hold buckeyes together and gives them delicious peanut flavor. I recommend a classic (not all natural) creamy peanut butter.
- Butter gives the buckeyes structure and helps hold them together.
- Vanilla enhances the sweetness of the buckeyes.
- Powdered sugar adds sweetness and structure to the buckeyes.
- Graham cracker crumbs add a bit of texture to the buckeyes– they have that classic crisp buttery crunch that we all love in a butterfinger.
- Adding crushed butterfinger to the buckeyes really enhances the “butterfinger” feeling! It also adds a bit more crunch which I love!
- I’m using chocolate bark to dip the buckeyes because it melts smoothly and doesn’t have to be tempered. You could also use 4 ounces of chocolate bark and 4 ounces of chocolate chips, or 8 ounces of tempered chocolate.
Looking for more easy, no bake desserts? Check these out!
- 1 cup creamy peanut butter
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3/4 cup graham cracker crumbs
- 1/2 cup crushed butterfinger bars, plus more for garnish
- 8 ounces chocolate bark *(see notes)
- Add the peanut butter and softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined.
- Add the vanilla and mix to combine. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, slowly add the powdered sugar and graham cracker crumbs.
- Add the crushed butterfingers and fold it gently into the dough.
- Line a large baking sheet with parchment paper and scoop out 1-tablespoon sized portions.
- Roll the buckeyes into smooth balls and then place them in the freezer to chill completely - about 30 minutes.
- When the buckeyes have chilled, melt the chocolate bark in a microwave safe bowl.
- Dip the buckeyes in the chocolate, covering them either partly or all the way - however you like your buckeyes!
- While the chocolate is still wet, sprinkle over additional crushed butterfingers. Allow the chocolate to set completely and enjoy.
* I use chocolate bark because it melts easier than chocolate chips without having to worry about tempering it.
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