Ingredients:
- ▢1 cup creamy peanut butter not all natural types
- ▢4 tablespoons butter softened (½ stick)
- ▢1 teaspoon vanilla extract
- ▢1 cup powdered sugar
- ▢¾ cup graham cracker crumbs
- ▢½ cup crushed butterfinger bars
- ▢8 ounces chocolate bark or chocolate chips
- ▢Garnish with additional crushed butterfingers holiday sprinkles or coarse salt.
Preparation:
- In a medium bowl, add the peanut butter and softened butter and beat with an electric mixer on medium speed until mixed together well. (You can also use a stand mixer with the paddle attachment).
- Add the vanilla extract and blend until combines.
- Slowly add the powdered sugar in batches blending on low speed. Be sure to scrape down the sides occasionally.
- Then gently stir in the graham cracker crumbs and crushed butterfingers
- Line a large cookie sheet with parchment paper and scoop out 1- 1 ½ tablespoons of dough.
- Roll into smooth balls and place them on the baking sheet.
- Place the sheet in the freezer for about 30 minutes to chill completely.
Melting the chocolate
- After they have chilled, melt the chocolate in a microwave safe bowl at 30 second intervals on 50% power level, stirring in between. Careful not to over heat! I remove it when there are still a few chunks and stir until it’s melted completely.
- Dip the balls into the melted chocolate. You can cover them all the way or leave a little of the peanut butter mixture showing.
- Sprinkle over additional crushed butterfingers, holiday sprinkles or flakey sea salt.
- Allow the chocolate to set completely and enjoy.
Enjoy