1. **Prepare the Filling:**

– Crush the Butterfinger candy bars into fine crumbs using a food processor or a ziplock bag with a rolling pin.

– In a mixing bowl, combine the crushed Butterfinger bars, peanut butter, softened butter, and powdered sugar.

– Mix until fully combined and smooth.

2. **Form the Balls:**

– Roll the mixture into small balls, about 1 inch in diameter.

– Place them on a baking sheet lined with parchment paper.

– Refrigerate for 30 minutes to firm up.

3. **Melt the Chocolate:**

– Melt the chocolate candy melts or chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.

– If needed, add 1 tbsp of coconut oil or shortening to thin the chocolate.

4. **Dip the Balls in Chocolate:**

– Using a fork or dipping tool, coat each Butterfinger ball in the melted chocolate.

– Let excess chocolate drip off before placing them back on the parchment paper.

5. **Let Them Set & Serve:**

– Allow the chocolate coating to set at room temperature or place in the refrigerator for quicker setting.

– Store in an airtight container in the fridge until ready to enjoy.