- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional)
Equipment Needed
- Large mixing bowl
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl
Step-by-Step Instructions
The first step in recreating these delightful Butterfinger Bites is to combine the peanut butter and powdered sugar in a large mixing bowl. I always use creamy peanut butter for that smooth texture, and when I stir it in, the mixture comes together like a glorious union of flavors. You want to aim for a creamy consistency that holds together well. Pro tip: Don’t be afraid to get in there with your hands if the spatula doesn’t do the trick; that’s when you can really feel the dough coming together.
Next, I gently fold in the crushed cornflakes. The crunchiness of the cornflakes is what gives these bites that iconic Butterfinger texture. Now, be careful not to over mix—this is one step I learned the hard way. The cornflakes should be mixed just enough to coat each flake without turning them to dust. As I fold everything together, the sweet peanut butter smell intertwines with the crispy cereal aroma, and it’s downright irresistible.
Once my mixture is ready, I scoop out small portions, rolling them into bite-sized balls. I like to use my hands to form them into the perfect little nuggets, about one inch in diameter. I find that slightly wet hands work best to prevent sticking. As I roll each one, I can’t help but sneak a taste of the dough—it’s utterly delicious. I place each ball on a baking sheet lined with parchment paper, making sure they’re spaced evenly, and then pop them into the fridge for about 30 minutes to firm up.(See the next page below to continue…)