This one’s always a surprise hit when I make ’em—juicy grapes, creamy mix, and crushed Butterfingers for crunch on top!
Here are my main tips!
Make sure to dry the grapes really well after washing so the creamy layer doesn’t turn watery.
The cream cheese needs to be completely softened or the mixture will turn out lumpy—let it sit at room temp at least an hour.
Right before serving, I sprinkle the crushed Butterfinger on top so it stays crisp instead of melting into the mix.
A light pinch of salt in the cream base pulls everything together and keeps it from leaning too sweet!
How to Make a Butterfinger Grape Salad
Ingredients
- 2 cups Red Seedless Grapes
- 2 cups Green Seedless Grapes
- 8 oz. Cream Cheese (softened)
- 8 oz. Sour Cream
- 1/2 cup Sugar
- 4 bars Butterfinger Candy Bars (crushed, 1.9 oz. each)
Step-by-Step Instructions
Step 1:
Wash and dry your red and green grapes thoroughly.
Separate any stems and discard any soft or wrinkled grapes.
Step 2:
In a large mixing bowl, add cream cheese, sour cream, and sugar.
Use a hand mixer or sturdy whisk to blend until completely smooth and creamy.
Step 3:
Add the grapes into the creamy mixture.
Gently fold the grapes in using a spatula, making sure every grape gets nicely coated.
Step 4:
Crush your Butterfinger candy bars by placing them in a sealed zip-top bag and using a rolling pin or mallet.
Try to get mostly small chunks but leave a few larger bites for texture!
Step 5:
Fold about half of the crushed Butterfinger into the salad and reserve the rest.
Once mixed, transfer the salad to your serving dish and top with the remaining Butterfinger pieces.
Step 6:
Chill in the refrigerator for an hour before serving to let the flavors meld.
Serve cold and enjoy every crunchy, creamy bite.
Tips and Tricks for Making This Recipe
Choose Firm Grapes
Pick grapes that are firm and crisp because soft grapes can make the salad watery or mushy, and that is never a good texture for this recipe.
Softening the Cream Cheese
I recommend leaving your cream cheese out at room temperature for at least 30 minutes so you can easily blend it into the smoothest filling possible.
Crushing Butterfingers
If you want bigger chunks of Butterfinger, don’t go overboard with the rolling pin when crushing them so you still get a bit of crunch in each bite.
Serve Cold
This salad really shines when served cold, so don’t skip that chilling step and let it sit at least an hour in your fridge before it hits the table.
Make Ahead
If you want to prep a day in advance, keep the Butterfinger topping in a separate bag or container and only add it right before serving so everything stays crisp.
What to Serve with Butterfinger Grape Salad
Classic Fried Chicken
Crispy fried chicken makes such a tasty pairing for butterfinger grape salad, and you can really feel the difference when you put those sweet and savory flavors side by side.
You’ll notice the cool, creamy texture of the salad brings a great contrast to the warm and crunchy chicken, making it easy to scoop a bit of each with every bite.
I love how this combo always works at potlucks or for simple family gatherings!
Baked Ham Slices
Baked ham is another classic option, and you’ll see many traditional gatherings serve these two together, especially during the holidays.
The richness of the ham matches well with the sweetness and crunch of the salad, so you get a nice balance in every forkful.
If you ever need a main dish that feels special but easy, this one always comes through for me.
Savory Roasted Sweet Potatoes
Try roasted sweet potatoes as a more unusual pairing, which is always a nice surprise at casual lunch tables!
Soft, caramelized sweet potatoes bring a super earthy note that plays well with the nutty, chocolatey hints from the Butterfinger pieces.
If you want to keep things interesting, sprinkle a little smoked paprika on the sweet potatoes for a tasty twist.
Fresh Vegetable Spring Rolls
For something even more different, I’ve found that fresh vegetable spring rolls offer a cool contrast with their crunchy lettuce, herbs, and light rice paper.
You can serve these alongside a mild peanut sauce and watch as the tangy, fresh flavors brighten your whole plate.
If your table needs something lighter, this choice is always a breath of fresh air next to the salad.
Spicy Buffalo Cauliflower Bites
Buffalo cauliflower bites might not be the most expected match, but the spiciness is really balanced by the creamy, sweet Butterfinger grape salad.
You can serve these warm or at room temperature, so they’re great for casual dinners or buffet spreads where dishes sit out for a while.
I always like to add some extra celery and a drizzle of ranch to round out the plate here.
Variations and Substitutions
Grapes
You can use either red or green grapes for this salad, or even mix them together if you want a blend of color and flavor.
When I make it, I like to cut the larger grapes in half to help all that creamy goodness really coat the fruit.
Seedless grapes work best since they’re easy to eat and keep everything nice and simple.
Creamy Base
You might want to swap the sour cream with vanilla yogurt for a little extra sweetness if you’re not into that tangy flavor.
When I’m feeling a bit lighter, I sometimes use reduced-fat cream cheese and it still comes out delicious.
Even plain Greek yogurt could be used if you’re going for a little extra protein in the mix.
Butterfinger Topping
For the topping, you could try using other candy bars like Snickers or Heath if Butterfinger isn’t available at your store.
Chopped toasted pecans or walnuts also add a nice bit of crunch if you want to mix things up a bit.
It’s easy to press the candy or nut topping into the creamy layer so the bits stick to every scoop!
How to Store Leftover Butterfinger Grape Salad
Refrigeration Tips
You want to pop any leftover Butterfinger grape salad straight into an airtight container and store it in the refrigerator so it stays fresh as long as possible.
It’s best to get the salad chilled within two hours of serving because the creamy base and candy pieces can start to break down at room temperature.
I usually give the container a quick shake before closing it to make sure everything is evenly coated and not sticking together in clumps.
Storage Timeframe
Properly stored, your salad will last about 2 to 3 days in the fridge without losing too much texture.
Try to eat it sooner rather than later since the grapes can start to release liquid and the Butterfinger bits will get softer over time.
Tips to Maintain Texture
If you know you’ll have leftovers, you can reserve some of the Butterfinger pieces and sprinkle them on just before serving to keep their crunch!
Gently stir the salad before scooping out a serving to remix anything that may have separated in the fridge.
I wouldn’t recommend freezing this salad since the creamy layer and grapes don’t thaw out very well and the Butterfinger candy will lose its texture.
Common Mistakes to Avoid
Skipping Grape Drying
If you don’t dry the grapes really well after washing, the salad becomes watery and you’ll just end up with a thin coating instead of that nice creamy texture we all want.
I always use a clean kitchen towel or let the grapes air dry for a good while to make sure no excess moisture ruins the mix.
Overmixing the Topping
If you stir the Butterfinger pieces straight into the salad too early or mix them in too much, they melt or turn soggy, which just isn’t as good.
I recommend sprinkling Butterfinger pieces on top right before serving so they keep their crunch and you get that perfect bite.
Using Warm Ingredients
Mixing your cream cheese and sour cream while they’re still too warm can mess up the consistency and make the topping kind of runny.
I keep everything chilled until just before I mix them together so the salad turns out rich and thick every time!
Butterfinger Grape Salad Recipe
Ingredients
- 2 cups Red Seedless Grapes
- 2 cups Green Seedless Grapes
- 8 oz. Cream Cheese softened
- 8 oz. Sour Cream
- 1/2 cup Sugar
- 4 bars Butterfinger Candy Bars crushed, 1.9 oz. each
Instructions
- Wash and dry your red and green grapes thoroughly.
- Separate any stems and discard any soft or wrinkled grapes.
- In a large mixing bowl, add cream cheese, sour cream, and sugar.
- Use a hand mixer or sturdy whisk to blend until completely smooth and creamy.
- Add the grapes into the creamy mixture.
- Gently fold the grapes in using a spatula, making sure every grape gets nicely coated.
- Crush your Butterfinger candy bars by placing them in a sealed zip-top bag and using a rolling pin or mallet.
- Try to get mostly small chunks but leave a few larger bites for texture!
- Fold about half of the crushed Butterfinger into the salad and reserve the rest.
- Once mixed, transfer the salad to your serving dish and top with the remaining Butterfinger pieces.
- Chill in the refrigerator for an hour before serving to let the flavors meld.
- Serve cold and enjoy every crunchy, creamy bite.