Instructions:
Prepare the Butterfinger Mixture:
In a large mixing bowl, blend the crushed Butterfinger candy bars with the softened cream cheese until thoroughly combined. Crush the candy bars in a food processor or by placing them in a sealed plastic bag and using a rolling pin.
Shape into Balls:
Roll the mixture into small balls, approximately 1 inch in diameter, and place them on a baking sheet lined with wax paper. Chill in the refrigerator for about 30 minutes to facilitate the dipping process.
Melt Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until the chocolate is smooth. Optionally, add a tablespoon of vegetable shortening to the chocolate, stirring until smooth to enhance coating consistency.
Dip the Balls:
Using a fork or toothpick, dip each chilled Butterfinger ball into the melted chocolate, ensuring complete coverage. Allow any excess chocolate to drip off.
My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month
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