Prepare the Mixture:

In a large mixing bowl, combine the creamy peanut butter and softened unsalted butter until smooth.

Add the vanilla extract and mix well.

Gradually incorporate the powdered sugar and graham cracker crumbs, mixing until fully combined.

Fold in the crushed Butterfinger candy bars, ensuring an even distribution throughout the mixture.

Form the Balls:

Using a small cookie scoop or your hands, roll the mixture into 1-inch balls.

Place the formed balls onto a baking sheet lined with parchment paper.

Transfer the baking sheet to the refrigerator and chill for about 20 minutes, allowing the balls to firm up.

Coat with Chocolate:

Melt the chocolate bark or melting wafers according to the package instructions until smooth.

Using a fork or dipping tool, dip each chilled ball into the melted chocolate, ensuring it is fully coated.

Place the coated balls back onto the parchment-lined baking sheet.

Set and Serve:

Allow the chocolate coating to set completely at room temperature or place the baking sheet back in the refrigerator for quicker setting.

Once the chocolate has hardened, transfer the Butterfinger Balls to an airtight container for storage.