Butterfinger Balls
Peanut butter balls with crushed Butterfinger candy decorated with dark chocolate.
Servings: 25 people
Ingredients
- 1 cup Reduced-fat or regular peanut butter
- 3 tbsp Light butter substitute
- 1 tsp Vanilla extract
- 3 oz Butterfinger candies crushed
- ⅔ cup – 1 cup Powdered sugar substitute
- ¾ cup Low-fat graham crumbs
- 4.5 oz Zero-sugar chocolate chips or melting wafers
Instructions
- Using a handheld mixer, whip the peanut butter and butter substitute until smooth and fluffy.
- Add in the vanilla, crushed Butterfinger, and the graham cracker crumbs, then gently mix in the powdered sugar replacement until it reaches a consistency that you can form into balls. Give it a taste test, and if you would like to add more powdered sugar, you can add a splash of milk or water to help the mixture come together.
- Using a 1 tablespoon scoop, measure out 25 Butterfinger balls and shape them into spheres. Place them on a sheet tray with parchment paper.
- Freeze the Butterfinger balls for 15-30 minutes.
- Before removing the Butterfinger balls from the freezer, melt the chocolate in the microwave in increments until smooth.
- Drizzle or dip the Butterfinger balls with the chocolate. I found it easier just to decorate the tops of them, but you can decorate them however you would like. Just keep in mind to evenly distribute the chocolate (you don’t want to run out of it).
- Allow the chocolate to set and enjoy.
Notes
4 WW points per serving
Nutrition
Serving: 26g | Calories: 111kcal | Carbohydrates: 14g | Protein: 3.4g | Fat: 6.4g | Saturated Fat: 2.1g | Sodium: 95mg | Potassium: 76mg | Fiber: 2.5g | Sugar: 3.5g | Calcium: 26mg | Iron: 0.5mg