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Easter Poke Cake Recipe

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4.2 from 76 reviews

Butterfinger Balls are a delicious no-bake treat combining creamy peanut butter, crushed Butterfinger bars, and a crispy graham cracker base, all coated in rich melted chocolate. These bite-sized delights are easy to make and perfect for festive occasions or any time you crave a crunchy, sweet snack.

Ingredients

Scale

Main Ingredients

  • 4 tablespoons softened butter (½ stick)
  • 1 teaspoon vanilla extract
  • 8 ounces chocolate bark or chocolate chips
  • ½ cup Butterfinger bars (crushed)
  • 1 cup powdered sugar
  • 1 cup peanut butter (avoid all-natural varieties)
  • ¾ cup crumbs from graham crackers

Optional Garnishes

  • Additional crushed Butterfinger bars
  • Festive sprinkles
  • Coarse sea salt

Instructions

  1. Prepare the Dough: 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.
  2. Add Aromatic Notes: Incorporate the vanilla extract into the peanut butter mixture and blend thoroughly to distribute the flavor evenly.
  3. Sweeten the Deal: Gradually add the powdered sugar in increments, blending at a low speed. Scrape down the sides of the bowl occasionally to ensure even mixing throughout the dough.
  4. Crunch Time: Gently fold in the graham cracker crumbs and crushed Butterfinger bars, combining all ingredients evenly without overmixing to maintain texture.
  5. Shape ’em Up: Line a large cookie sheet with parchment paper. Scoop out approximately 1 to 1½ tablespoons of the dough, roll each portion into neat balls, and place them on the prepared cookie sheet evenly spaced.
  6. Chilling Phase: Freeze the dough balls on the cookie sheet for roughly 30 minutes or until they are completely firm and easy to handle.
  7. Melting the Chocolate: Once the dough balls are chilled, melt the chocolate. Place chocolate bark or chips in a microwave-safe bowl and heat in 30-second intervals at 50% power, stirring between each interval. Avoid overheating; small lumps should remain and will melt as you stir.
  8. Coat and Decorate: Submerge each chilled ball into the melted chocolate, fully coating them or leaving a bit of the peanut butter mixture exposed based on preference.
  9. Finishing Touches: While the chocolate is still wet, add a sprinkle of additional crushed Butterfinger bars, festive sprinkles, or a dash of flaky sea salt to enhance flavor and presentation.
  10. The Grand Finale: Allow the chocolate coating to solidify completely at room temperature or in the refrigerator before serving your Butterfinger Balls.

Notes

  • Use peanut butter that is smooth and not all-natural, as the natural varieties may be too oily or runny for shaping the dough properly.
  • Ensure the dough balls are well chilled before coating with chocolate to achieve a smooth, firm coating without melting the centers.
  • If you don’t have graham cracker crumbs, you can substitute with finely crushed digestive biscuits.
  • For easier handling, use a cookie scoop to measure the dough for uniform size balls.
  • Store the Butterfinger Balls in an airtight container in the refrigerator to keep them firm and fresh.

Find it online: https://yumfoodusa.com/easter-poke-cake-recipe/