In a medium-sized bowl, combine the peanut butter and softened butter. Using an electric mixer on medium speed, mix them until well blended.

Next, pour in the vanilla extract and blend until everything is nicely combined.

Gradually incorporate the powdered sugar, adding it in portions while mixing on low speed. Remember to scrape the sides of the bowl occasionally for even mixing.

Gently fold in the crushed graham cracker crumbs and Butterfinger bits.

Prepare a large cookie sheet by lining it with parchment paper. Take about 1 to 1½ tablespoons of the mixture and roll it into smooth balls. Place these on the baking sheet.

Pop the baking sheet into the freezer for around 30 minutes to let the balls chill thoroughly.

For the chocolate coating, melt the chocolate in a microwave-safe bowl using 30-second intervals at 50% power. Stir in between to ensure it melts evenly; don’t overheat it! Remove it while there are still some chunks and keep stirring until fully melted.

Dip each chilled ball into the molten chocolate, either covering it completely or leaving a bit of the peanut butter mixture exposed for a fun visual.

Finish them off by sprinkling more crushed Butterfingers, holiday sprinkles, or a touch of flaky sea salt on top. Let the chocolate harden completely, and then enjoy!