Butterfinger dough balls

pb dough balls 1 v2

Confession: I think Butterfingers are nasty.

In fact, they would be of the first pieces of candy I’d give up for trade on Halloween night after my brother and I came home, emptied our stashes on the floor and began the arduous bartering process for the best loot.

It’s not the taste of them I don’t like, but more so that weird dry sensation they leave in your mouth. It’s like eating chalk. Or, at least what I assume eating chalk would be like.

Flavor-wise they’re awesome. I mean what’s not to love about the whole peanut butter and chocolate combination, right?

pb dough balls 3 v2

These taste like a Butterfinger without the weird chalkiness. I had no intention of trying to replicate the taste when making these, all I wanted was a quick snack to use for running fuel, but somehow it happened and I’m not complaining.

How cashews, oats, peanut butter, chia seeds, maple syrup and chocolate chips came together to taste like a piece of the nutritionally devoid candy we all love, I have no idea. 

Not only are these the best imitation taste-wise of something deliciously bad for you out of all the dough balls I’ve made but, the dough came together the easiest too. No freezing necessary to be able to work it into balls. Two minutes in the blender, two minutes rolling and you’re done.

pb dough balls 2 v2

Try and not lay a finger on these. Winking smile

 

Butterfinger Dough Balls

Yield: 10-12 balls

  • 1/2 cup cashews
  • 1/4 cup oats
  • 2 tablespoons peanut butter (I used creamy)
  • 2 tablespoons dark chocolate chips
  • 1 tablespoon maple syrup
  • 1/2 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract

Directions:

In a food processor, process cashews until they almost reach the consistency of flour (very finely chopped.) Add oats and process to combine. Add remaining ingredients and pulse until dough comes together and a ball forms. Turn dough out into small bowl and roll into balls. Keep in refrigerator.

 

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Comments

  1. 1

    These look amazing!

  2. 2

    Butterfingers really are the worst. Why are they so flaky and dry?

  3. 3

    Although I cannot stand Butterfingers as a candy bar, I love having a Butterfinger Blizzards from Dairy Queen.

  4. 4

    I have been wanting to make dough balls for a long time but want a dough that is really EASY cause everyone writing about having to freeze things and smash things together and rehydrate with milk as needed… just makes me nervous. This sounds like a perfect no fuss recipe to get me started :D

  5. 6

    Great doughball variation! I haven’t made them for so long but now I’m inspired.

  6. 7

    These sound fantastic! I love the simple ingredient list.

  7. 8

    Gasp! How do you hate butterfingers?!? I love them…and I know I’d love these balls too :-)

  8. 9

    Oh heck yes. I will happily take some of these off of your hands!

  9. 10

    Those look A-MAZING!

  10. 11
    Cat @ Breakfast to Bed says:

    Holy smokes. Yes please!! I agree about the chalk thing. They always leave a chalky, oily residue!

  11. 12

    As a kid i used to love butterfingers – i haven’t had one over 10 years – i am with you – they are just strange to me. But these balls sound fabulous!

  12. 13

    I don’t know what butterfingers are but these look fab!! I might take up running just so I can ‘fuel’ with these! :)

  13. 14

    I cannot wait to try these !!

  14. 15

    OMG, those look fantastic! I totally agree with you about Butterfingers. I like the flavor, but not that chalkiness. Why does it have to be so dry?!

  15. 16

    These sound great and easy to make!

  16. 17

    Ahhhh why didn’t I read this about an hour ago. Totally just used up my cashews to make a cookie dough larabar batch! Totally would have gone for butterfingers instead…

  17. 18

    Oh my word. Perfection. I will be making these ASAP. Thank you. :)

  18. 19

    Those look very tempting!

  19. 20

    Love your blog and your story. Do you use raw or roasted cashews for these?

  20. 22

    I don’t have chia seeds on hand, but I do have flax seeds. Can I substitute, and if so, what is the ratio?

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