Combine 1 cup of creamy peanut butter and ¼ cup of softened unsalted butter in a large mixing bowl. Blend until creamy and well combined, about 2-3 minutes.

Add 1 teaspoon of vanilla extract and mix for another minute, scraping down the sides of the bowl.

Gradually add 2 cups of powdered sugar on low speed, mixing until just combined and thick and sticky, about 1-2 minutes.

Gently fold in 1 cup of graham cracker crumbs and 1 cup of crushed Butterfinger bars until evenly distributed.

Line a baking sheet with parchment paper. Portion out 1-1.5 tablespoon balls of the mixture and roll into spheres, placing them on the prepared baking sheet.

Chill the balls in the freezer for about 30 minutes until firm to the touch.

Melt 12 ounces of chocolate bark or chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.

Dip each chilled Butterfinger Ball into the melted chocolate, ensuring they’re completely covered, and place them back on the lined baking sheet.

Garnish with additional crushed Butterfinger, sprinkles, or coarse salt immediately after dipping.

Let the chocolate set at room temperature or refrigerate for about 15 minutes before serving.