Butterfinger Bliss Bites – No-Bake Peanut Butter & Candy Truffle

For the Bliss Bite Centers

• 1 cup (250 g) creamy peanut butter (not natural/runny)

• 2 tablespoons unsalted butter, melted and slightly cooled

• 1½ cups (180 g) powdered sugar, sifted

• ¾ cup (75 g) graham cracker crumbs

  • or digestive biscuit crumbs

• 1½ cups crushed Butterfinger bars

  • about 6 regular bars (2.1 oz / 60 g each) or 10–12 fun-size bars

For the Chocolate Coating

• 400 g (about 14 oz) chocolate candy coating

  • or semi-sweet / milk chocolate chips

• 2 teaspoons coconut oil or neutral vegetable oil (if using regular chocolate)

For Decoration (Optional)

• Extra crushed Butterfinger pieces

• A little sea salt for a sweet-salty finish

Step-by-Step Instructions

1. Prepare the Butterfinger Pieces

1. Unwrap all the Butterfinger bars.

2. Place them in a zip-top bag and crush with a rolling pin, or pulse in a food processor.

   • You want small chunks and crumbs, not a fine powder – the texture is part of the bliss.

3. Set aside about ¼ cup if you want some extra crumbs for sprinkling on top later.

2. Make the Peanut Butter Base

1. In a large mixing bowl, combine:

   • Peanut butter

   • Melted butter

2. Beat or stir until smooth and creamy.

3. Add the powdered sugar gradually, mixing until it forms a thick, soft dough.

4. Add the graham cracker crumbs and mix again.

   • The mixture should be thick but still easy to shape with your hands.

If it feels too sticky, add a bit more graham crumbs. If it feels too dry, add 1–2 teaspoons of melted butter or peanut butter.

3. Fold in the Butterfinger

1. Pour the crushed Butterfinger into the peanut butter mixture.

2. Fold gently with a spatula until everything is evenly distributed.

You should see visible chunks of candy throughout – that’s what gives the bites their crunchy, Butterfinger texture.

4. Shape the Bliss Bites

1. Line a baking sheet or large plate with parchment paper.

2. Using a small cookie scoop or a spoon, scoop portions of the mixture (about 1 tablespoon each).

3. Roll each portion quickly between your palms to form a smooth ball.

4. Place the balls on the lined tray, leaving space between them.

You should get roughly 24–30 balls, depending on size.

5. Once shaped, place the tray in the freezer for 20–30 minutes.

   • This helps the bites firm up and makes them easier to dip in chocolate without falling apart.

5. Melt the Chocolate Coating

While the bites are chilling:

1. Add the chocolate and coconut oil (if using) to a microwave-safe bowl.

2. Microwave in 20–30 second bursts, stirring well after each burst, until completely melted and smooth.

You can also melt the chocolate over a double boiler if you prefer.

Let the melted chocolate cool just slightly (1–2 minutes) so it’s warm and fluid but not scorching hot.

6. Dip the Butterfinger Bliss Bites

1. Remove the chilled balls from the freezer.

2. Using a fork, skewer, or dipping tool, dip each ball into the melted chocolate, coating it completely.

3. Gently tap off the excess chocolate on the side of the bowl.

4. Place each dipped bite back onto the parchment-lined tray.

While the chocolate is still wet:

• Sprinkle a little crushed Butterfinger on top, or

• Add a few flakes of sea salt for a sweet-salty contrast.

Repeat until all the bites are coated.

If the chocolate starts to thicken while you work, warm it in the microwave for a few seconds and stir again.

7. Let Them Set

1. Let the coated bliss bites sit at room temperature until the chocolate sets,
   or place the tray in the fridge for 15–20 minutes for faster setting.

2. Once the chocolate is firm, transfer the bites to an airtight container.

They’re ready to serve as soon as the coating is completely set and dry to the touch.

Storage & Make-Ahead

• Store Butterfinger Bliss Bites in an airtight container in the fridge for up to 1 week.

• For longer storage, you can freeze them for up to 2 months.

  • Place in a single layer on a tray to freeze, then transfer to a freezer bag or container.

  • Thaw in the fridge before serving.

They’re actually delicious straight from the fridge – the center stays soft but the chocolate has a nice snap.

Variations

You can change the character of these bites easily:

• Extra Crunchy
  Add ¼ cup extra graham crumbs or chopped peanuts for more texture in the center.

• Double Chocolate Butterfinger Bites
  Use a mix of milk chocolate and dark chocolate for coating, or drizzle dark chocolate in thin lines over a milk chocolate shell.

• White Chocolate Butterfinger Bliss
  Use white chocolate for the coating instead of dark/milk. The orange and brown Butterfinger bits look beautiful against the white shell.

• Mini Bite Version
  Roll smaller balls (2 teaspoons each) to make more, smaller bites – perfect for large dessert trays.

Serving Ideas

• Add them to your Christmas cookie/candy trays.

• Pack 4–6 in a small gift box or bag with a ribbon for teachers, neighbors or coworkers.

• Serve with coffee, hot chocolate or tea as a sweet after-dinner treat.

• Use them as a topping: chop a few and scatter over ice cream or brownies.