1 ½ cups crushed graham crackers (about 12 full sheets)
1 teaspoon vanilla extract
1 cup milk chocolate chips
2 tablespoons coconut oil (optional, for easier melting)
Instructions
Mix Base Ingredients: In a large mixing bowl, combine creamy peanut butter, powdered sugar, crushed graham crackers, and vanilla extract. Stir until well combined and a dough forms. It should be thick and moldable.
Shape the Balls: Using your hands, scoop about 1 tablespoon of the mixture and roll it into a ball. Place the balls on a parchment-lined baking sheet. Repeat until all mixture is rolled into balls (about 20-25).
Chill Balls: Place the baking sheet in the freezer for about 30 minutes to let the balls firm up.
Melt Chocolate: In a microwave-safe bowl, combine milk chocolate chips and coconut oil (if using). Heat in the microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
Dip the Balls: Remove the chilled peanut butter balls from the freezer. Using a fork, dip each ball into the melted chocolate, ensuring it is fully coated. Allow the excess chocolate to drip off before placing them back onto the parchment-lined baking sheet.
Chill Again: Once all the balls are dipped, place the baking sheet back in the refrigerator for about 15-20 minutes, or until the chocolate hardens.
Serve and Enjoy: Once the chocolate has set, your Butterfinger Balls are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.
