Ingredients
1 cup shelled peanuts, toasted
1/2 cup crunchy peanut butter
1 cup confectioners’ sugar
1/4 cup unsweetened Dutch-process cocoa powder
2 cups Butterfinger Bits
1 cup dark chocolate, chopped into meltable discs
Instructions
Toast peanuts on a baking sheet at 350°F until aromatic, 8-10 minutes
In a food processor, combine peanut butter, confectioners’ sugar, and cocoa
Add half of toasted peanuts, process 30 seconds
Form mixture into 32 equal mounds on parchment paper and refrigerate 15 minutes
Melt chocolate in microwave in 30-second intervals
Submerge each peanut mound in melted chocolate, let excess drip off, and place on wire rack
Repeat chocolate-coating step for even coverage
Press each ball into reserved Butterfinger Bits until fully coated
Notes
Ensure peanuts and Butterfinger Bits are halal-certified when needed
Substitute almond or sunflower seed butter for peanut butter
Use a food processor for smoother peanut butter base
Store in airtight container in refrigerator for up to 2 weeks
- Prep Time: 15
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Halal-friendly
Nutrition
- Serving Size: 1 ball
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg