Butterfinger Treat Bites are my go-to no-bake candy bites when I want something rich and chocolatey but still easy to portion and serve. They’re basically a peanut buttery truffle with that Butterfinger crunch tucked right into the center.

The filling is thick and fudgy, a little like a peanut butter cheesecake vibe (without actually being cheesecake), and the outside is a smooth chocolate shell. I like this version because the graham cracker crumbs keep the middle from feeling too sticky, and the salt and vanilla make it taste more “finished.”

These are especially good on a holiday platter, but I also make them for weekend snacking when I’d rather grab a small bite than cut a whole pan of bars. They’re neat, tidy, and easy to stack on a plate.

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Why You’ll Love This Recipe

No-bake ease: You don’t need an oven, and there’s no tricky timing. It’s mostly mixing, rolling, and dipping.

Peanut butter center: The filling is sweet and creamy with a little bite from the graham cracker crumbs. It holds its shape nicely once chilled.

Butterfinger crunch: The crushed candy bars give you that familiar crispy texture and caramel-ish flavor. It’s the part that makes these stand out on a cookie tray.

Chocolate shell: A simple chocolate coating makes them look like real candy and keeps them easy to pick up and serve.

Easy to tweak: You can go sweeter with milk chocolate, swap in almond butter, or change the topping depending on what you have.

Key Ingredients

Filling

Creamy peanut butter: I use the regular shelf-stable kind here (like Jif-style), not natural. Natural peanut butter can separate and make the mixture oily.
Unsalted butter: Melted butter helps the filling come together fast and makes it smoother. If you only have salted butter, just go lighter on the added salt.
Powdered sugar: This is what turns the mixture into a thick, rollable dough. If it feels too soft, a little extra powdered sugar fixes it quickly.
Graham cracker crumbs: These keep the center from being too sticky and give it a slightly “cookie” taste. Store-bought crumbs are totally fine.
Butterfinger candy bars: Crush them pretty well, but I like leaving a few small bits for texture. If the pieces are too big, rolling the balls can get messy.
Vanilla extract: Don’t skip it. It’s a small thing, but it makes the filling taste less flat.
Kosher salt: Just enough to cut the sweetness and make the peanut butter taste more like itself.

Coating

Semisweet chocolate chips: Semisweet is my go-to because it keeps the whole thing from tasting overly sweet. Milk chocolate works too if you want a softer, sweeter bite.
Coconut oil or shortening: This helps the chocolate melt smoother and coat more easily. A little goes a long way.
Extra crushed Butterfinger (optional): I like a sprinkle on top so you can see what they are right away. Add it before the chocolate sets.

Recipe Instructions

Mix the peanut butter: Stir the peanut butter and melted butter together in a medium bowl until smooth and well combined.
Add the filling ingredients: Stir in the powdered sugar, graham cracker crumbs, crushed Butterfinger, vanilla, and salt until you have a thick dough.
Chill the mixture: Refrigerate for about 20 minutes so it firms up slightly and is easier to scoop and roll.
Roll the balls: Scoop the dough into about 1 tablespoon portions, roll into balls, and place them on a parchment-lined tray.
Melt the chocolate: Melt the chocolate chips with the coconut oil (or shortening) until smooth, then let it cool for about 2 minutes so it’s not piping hot.
Dip and coat: Dip each ball in the melted chocolate to coat fully, let the excess drip off, then return it to the parchment-lined tray.
Top and chill: Sprinkle with extra crushed Butterfinger if you want, then chill for 20 to 30 minutes until set.
Store: Keep the bites chilled or at a cool room temperature, depending on how warm your kitchen is.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Chill the filling before rolling. Even a short chill makes it less sticky and easier to portion. If your kitchen is warm, you may want a little extra time.

Crush the Butterfingers fairly small. Big chunks make the balls harder to roll and can poke through the coating. I usually do a mix of fine crumbs with a few small bits.

Freeze the balls briefly before dipping. Ten minutes in the freezer helps them stay firm in the warm chocolate and keeps the coating cleaner.

Let the chocolate cool for a minute or two. If it’s too hot, it can soften the filling and you’ll get messy dipping. Warm and fluid is the goal.

Use milk chocolate if you want it sweeter. Semisweet is a little more balanced, but milk chocolate is very “candy bar” and works well here.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Milk: A cold glass of milk is classic with these. It’s especially nice if you go with semisweet chocolate.
Coffee or espresso: These are really good with coffee, since the filling is sweet and rich. I usually do a plain latte or black coffee.
Cookie tray: Add them to a platter with simple cookies like shortbread or sugar cookies. The mix of crunchy and creamy desserts looks nice together.
Fruit: Fresh strawberries or raspberries on the side are an easy way to break up the richness. I like it when I’m serving these after dinner.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. They hold their shape best when they’re chilled, especially if your kitchen runs warm.

You can also make this recipe ahead for a party. I’ll usually dip and set them the day before, then keep them cold until it’s time to put out dessert.

If you want them to last longer, freeze individual portions in an airtight container. Thaw in the fridge overnight so the coating doesn’t get as much condensation.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use milk chocolate instead of semisweet?

Yes. Milk chocolate makes the coating sweeter and more “candy bar” tasting. If you go that route, I’d keep the salt in the filling because it helps a lot.

What’s the easiest way to crush Butterfingers?

I put the bars in a zip-top bag and crush them with a rolling pin. You can also pulse them a few times in a food processor, but don’t go too far or they’ll turn into powder.

Can I substitute almond butter for peanut butter?

You can. The flavor is a little milder and the mixture can be slightly softer depending on the brand, so you may need an extra spoonful or two of powdered sugar if it feels loose.

Why did my chocolate coating look thick or streaky?

Chocolate can thicken if it gets overheated or if even a tiny bit of water gets into it. Melt it gently, stir often, and use coconut oil or shortening to help it stay smooth for dipping.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.