Preparation Steps

• Add the creamy peanut butter, softened butter, and vanilla extract to a medium mixing bowl and beat with a handheld mixer on medium-high speed until smooth, about 1 minute.
• Lower mixer speed to medium-low and gradually add powdered sugar, graham cracker crumbs, and ½ cup crushed Butterfinger candies. Mix for 1½ to 2 minutes until well combined.
• Line a baking sheet with parchment paper.
• Use a 1 tablespoon cookie scoop to scoop the mixture (heaping tablespoons recommended), roll into balls, and place on the baking sheet. Repeat for all mixture. Chill in the refrigerator for at least 30 minutes.
• Melt 8 ounces of almond bark in a microwave-safe bowl by heating in 45-second intervals, stirring between until fully melted and smooth.
• Remove chilled balls from refrigerator and coat each ball by rolling it into the melted almond bark using a fork or small spoon to lift and remove excess chocolate. Place coated balls back on the parchment paper.
• Melt remaining 2 ounces almond bark in 30-second intervals. Drizzle melted almond bark over the coated Butterfinger balls using a spoon or piping bag, then sprinkle with extra crushed Butterfinger for garnish. Refrigerate until ready to serve.