Crush the Butterfingers: Unwrap the Butterfinger candy bars and crush them into small pieces. You can do this by placing them in a plastic bag and using a rolling pin or by pulsing them in a food processor until they’re broken into small crumbs.
Mix the Center: In a large mixing bowl, combine the crushed Butterfingers, peanut butter, powdered sugar, and graham cracker crumbs. Stir everything together until it forms a thick, sticky dough.
Shape into Balls: Roll the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper or a silicone mat.
Chill the Balls: Place the peanut butter balls in the fridge for about 30 minutes to firm up.
Coat with Chocolate: While the balls are chilling, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth and fully melted.
Dip the Balls in Chocolate: Once the peanut butter balls are firm, dip each one into the melted chocolate, covering it completely. Use a fork to lift the balls out of the chocolate and gently tap the fork to remove excess chocolate.
Set the Chocolate: Place the chocolate-covered balls back on the parchment-lined sheet and let them cool at room temperature or refrigerate them for quicker setting.
Serve and Enjoy: Once the chocolate has hardened, your Butterfinger Balls are ready to enjoy! Keep them in the fridge to maintain their shape and freshness.
