Butterfinger Balls Directions:
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In a large mixing bowl or stand mixer, combine peanut butter, butter, and vanilla extract. Beat for 30 seconds until creamy.
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Sift in the confectioners sugar and beat until the mixture becomes smooth and thick.
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Stir in the Butterfinger Bits until evenly distributed.
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Chill the mixture in the refrigerator for 30 minutes.
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Line a cookie sheet with parchment paper. Scoop the mixture using a medium cookie scoop and roll into balls. Place them on the sheet and freeze for 20–30 minutes.
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Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
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Using a fork, dip each ball into the melted chocolate and return to the parchment paper.
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Sprinkle the tops with extra Butterfinger Bits and let sit until the chocolate hardens completely.
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Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
WW Points Calculation
Jif creamy peanut butter – 34.00
Land O'Lakes light butter – 9.00
Vanilla extract – 0.00
Swerve confectioners sugar – 0.00
Butterfinger Bits – 17.00
Lily’s no sugar added dark chocolate baking chips – 13.00
Coconut oil – 2.00
Points Information:
Total Points: 75.00
Servings: 25 balls
Points per serving: 3.00
Nutrition Information
Calories 120
Fat 8g
Protein 3g
Carbohydrates 11g
Sugar 5g
Sodium 75mg
I'm waiting for your comments! Enjoy!
