Here’s a gluten-free Butterfinger Balls recipe that’s easy, no-bake, and super addictive. These are a fun treat for holidays, parties, or just to satisfy your sweet tooth — and yes, they capture that classic Butterfinger crunch and flavor!
🧈 Gluten-Free Butterfinger Balls
Ingredients:
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1 1/2 cups creamy peanut butter (make sure it’s gluten-free)
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1/2 cup unsalted butter, softened
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2 1/2 cups powdered sugar
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1 1/2 cups gluten-free cornflakes, crushed (like Nature’s Path or Erewhon — check label!)
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1/2 teaspoon vanilla extract
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1/2 teaspoon salt
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12 oz semi-sweet or milk chocolate chips (gluten-free)
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1 tablespoon coconut oil (optional, for smoother melted chocolate)
🥣 Instructions:
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Crush the cornflakes: Place cornflakes in a zip-top bag and crush them finely with a rolling pin (but not into powder — you want that Butterfinger crunch!).
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Make the filling:
In a large bowl, beat together the peanut butter, softened butter, vanilla, and salt until creamy. Gradually mix in powdered sugar until fully combined. Stir in the crushed cornflakes. -
Form into balls:
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for about 20–30 minutes, until firm. -
Melt the chocolate:
In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring in between, until smooth. -
Dip and coat:
Using a fork or toothpick, dip each chilled ball into the melted chocolate and place it back on the parchment. Let excess chocolate drip off before placing. -
Chill again:
Return to the fridge or freezer for another 20 minutes, or until the chocolate is set.
✅ Storage:
Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
