The balance between fats and dry ingredients—peanut butter and butter, icing sugar, and graham cracker crumbs—creates a filling that is both flavorful and stable. The icing sugar absorbs the oil, allowing the mixture to bind without becoming greasy. The graham cracker crumbs provide a toasted crunch and temper the sweetness, while the crushed Butterfinger pieces create an airy, crumbly texture that elevates every bite. Chilling the fillings before coating prevents melting and allows the chocolate to form a crisp shell.
Expert advice
- Uniform balls: Use a small cookie scoop (1 to 1 1/2 scoops) for uniform size; roll quickly between palms for smooth finishes.
- Contrast of textures: Reserve a few large pieces of Butterfinger to press onto the top of each coated ball for a spectacular crunch.
- Tempering for a perfect crispness: If you want a professional crispness and shine, temper your chocolate. Tempered chocolate keeps better at room temperature and resists blooming.
- Flavor variations: Stir 1 to 2 teaspoons of instant espresso into the melted chocolate before dipping the biscuits for a mocha note, or stir in roasted and chopped peanuts to the topping for a crunchier texture.
- Allergen-free alternatives: replace peanut butter with sunflower seed butter and check that all other ingredients are nut-free to offer a safe alternative for people with nut allergies.
Nutritional values (approximate)
Nutritional values vary depending on the ingredients and serving size. Estimated per ball (for 20 balls): approximately 140 calories; 9-10g of fat; 12-14g of carbohydrates; 3-4g of protein.
