✤1 tsp vanilla extract
✤1/2 cup (1 stick) unsalted butter, softened
✤1⅓ cups (342g) creamy peanut butter
✤2 cups (240g) powdered sugar
✤1½ cups (~218g) crushed Butterfingers
✤16 oz confectioner’s chocolate
❖In a large bowl, cream together the vanilla, butter & peanut butter. Add the powdered sugar and beat until creamy. Thoroughly mix in Butterfingers. Chill at least 30 min.
❖Line a cookie sheet with parchment or silicone. Make balls to desired size from the mix and place on the sheet. Chill in freezer 20-30 min.
❖Using a double boiler, melt the chocolate. Dip the balls fully into the melted chocolate, then place on wax paper or wire racks set above wax paper. Sprinkle tops with extra crushed Butterfinger as desired.
❖Keep stored in fridge until ready to eat.
