1 1/8 cups creamy peanut butter

4 1/2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

1 1/8 cups powdered sugar

7/8 cup graham cracker crumbs

1/2 cup plus 2 tablespoons crushed Butterfinger candy

9 oz chocolate bark or chocolate chips

2 tablespoons extra crushed Butterfinger or sprinkles (for garnish)

Cook Mode Prevent your screen from going dark

Beat peanut butter and softened butter together until smooth.
Mix in vanilla extract until fully combined.
Gradually add powdered sugar and mix until thick and smooth.
Fold in graham cracker crumbs and crushed Butterfinger candy to form a firm dough.
Line a baking sheet with parchment paper.
Scoop 1–1½ tablespoon portions and roll into balls.
Freeze balls for about 30 minutes until firm.
Melt chocolate in the microwave in short intervals, stirring until smooth.
Dip each chilled ball into melted chocolate.
Garnish with extra crushed candy or sprinkles before chocolate sets.
Let chocolate harden completely before serving.

Use shelf-stable peanut butter for best texture.

Chilling helps the balls dip cleanly in chocolate.

Dark chocolate can be used for a less sweet version.

Store chilled to keep the coating firm.