No-Bake Peanut Butter Butterfinger Balls with Corn Flakes
Slightly crunchy, not too sweet, lots of Butterfinger flavor.
Servings 36 balls
Cost 5
Ingredients
- 1 cup peanut butter (260 grams)
- 1 teaspoon vanilla extract
- 1 ⅓ cups confectioners' sugar (160 grams)
- 4 tablespoons salted butter, softened (almost melted (56 grams)
- 1 cup Corn Flakes, crushed (100 grams)
- 2 regular Butterfinger bars (1.9 oz each), crushed crushed
- Plenty of chocolate for melting and dipping
Instructions
- Combine all ingredients except for the chocolate and stir until evenly blended.
- Use a small cookie scoop or a tablespoon to scoop out uniform size portions of peanut butter mixture.
- Wearing food safe gloves, mold the scooped portions into neat circles.
- Chill or freeze briefly while you melt the chocolate in the microwave or in the top of a double boiler.
- Line a small tray or cutting board or something flat that can fit in the refrigerator with a clean sheet of parchment. Repeat with a second tray or just use a large plate. Spoon a few small circles of chocolate onto the second parchment lined tray and set peanut butter balls in the center of the chocolate circles. Spoon chocolate over and let it drip down and meet the chocolate below. Carefully, using two forks, lift the chocolates out of their puddle and set them on the clean parchment tray. When you have dipped several, put them in the refrigerator to chill.
- Put the set peanut butter balls in miniature foil liners.
