In a large mixing bowl, combine crushed Butterfinger bars, creamy peanut butter, and softened butter. Use a spatula or your hands to mix until everything is well incorporated. You want a smooth, slightly crumbly texture, so don’t be afraid if it’s a little thick.

Gradually sift in the powdered sugar and mix until the dough becomes firm enough to hold its shape. Add vanilla extract and stir until combined. This creates the perfect filling for your Butterfinger balls.

Scoop small portions of the mixture and roll them into bite-sized balls, about 1 inch in diameter. If the mixture is too sticky, lightly coat your hands with a bit of butter or oil for easier handling.

Once you’ve rolled all the balls, place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help the filling firm up and hold its shape.

While the filling is chilling, melt your semi-sweet chocolate chips. You can do this in the microwave in 20-second intervals, stirring in between, or over a double boiler. Add coconut oil or shortening to the chocolate to ensure it melts smoothly and gives a glossy finish.

Once the chocolate is melted, dip each chilled Butterfinger ball into the chocolate, coating it completely. Allow any excess chocolate to drip off before placing the coated balls back onto the parchment paper.

For an extra touch, drizzle some white chocolate over the top of each ball and sprinkle with extra crushed Butterfinger or sea salt flakes for added crunch and flavor.

Let the chocolate coating set for about 30 minutes in the fridge or until firm. Once they’re ready, enjoy these delicious, crunchy, and creamy treats!