Mix Butterfinger and Peanut Butter: In a large bowl, combine the crushed Butterfinger bars with creamy peanut butter to create a blend of smooth and crunchy textures.
Incorporate Crisped Rice Cereal: Fold in the crisped rice cereal gently, ensuring even coating without crushing the cereal, to maintain its crisp texture.
Add Powdered Sugar and Vanilla: Stir in the powdered sugar and vanilla extract until the mixture is well combined and can hold together when pressed.
Form into Balls: Use a scoop or your hands to shape the mixture into 1-inch balls, placing them on the prepared baking sheet.
Melt Chocolate and Coconut Oil: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
Dip Balls in Chocolate: Using a fork, dip each ball into the melted chocolate, let the excess drip off, and place them back on the parchment paper.
Chill to Set: Refrigerate the Butterfinger Balls for at least 30 minutes, allowing the chocolate to harden and the balls to firm up.
Continued on next page (page 3)
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