Now for the fun, slightly messy part: the dip. I work with 3-4 balls at a time, keeping the rest in the freezer. Using a fork or a specialty dipping tool, I drop a ball into the melted chocolate, roll it to coat, lift it, and gently tap the fork on the edge of the bowl to let the excess chocolate drip off. I then slide it onto a clean parchment-lined sheet. If I’m using toppings, I sprinkle on the extra Butterfinger crumbs, a mini sprinkle, or a single flake of coarse sea salt immediately, before the chocolate sets. I let all the dipped candies set at room temperature until the chocolate is firm. The freezer gives them such a cold start that this usually only takes 20-30 minutes.
Pro Tips for Best Results
For the smoothest, easiest-to-roll dough, ensure your butter is truly softened (cool to the touch but leaves an indent) and your peanut butter is at room temperature. I take both out about an hour before I start. If you mix straight-from-the-fridge peanut butter with softened butter, you’ll have a lumpy, difficult-to-combine base. Room temperature ingredients are the secret to a silky, homogenous dough.
When crushing your graham crackers and Butterfingers, aim for a fine crumb for the crackers (to blend seamlessly into the dough) and a varied chop for the candy. You want some powder and some pea-sized chunks in that 1/2 cup. This creates little pockets of intense Butterfinger flavor and crunch that make each bite exciting. I process them separately to control the texture.
For a truly professional-looking chocolate coating, use chocolate candy melts or bark if possible. They are formulated to melt smoothly, set with a snap, and hold their shape. If using chocolate chips, add that teaspoon of coconut oil or paramount crystals to improve the viscosity. And always, always work in small batches of melted chocolate. If it starts to thicken or set up in the bowl, re-melt it for 10-15 seconds rather than trying to force it.
Common Mistakes to Avoid
The first—and biggest—mistake is not freezing the balls long enough. I made this error my first batch. I was excited and pulled them out after 15 minutes in the fridge. The first few dips were okay, but by ball number five, my hands had warmed the dough, and they started to crack and slump in the warm chocolate. It was a sticky, heartbreaking mess. Freeze them until they are solid. Set a timer for 30 minutes and don’t skip it.(See the next page below to continue…)