Butterfinger Balls

Crush the graham crackers until you have about 2 cups of fine crumbs. You can use a food processor or place them in a Ziploc bag and crush with a rolling pin.
Cream Butter and Sugar:

In a large bowl, beat together the softened butter and powdered sugar until light and fluffy, about 2 minutes.
Add Peanut Butter:

Mix in the peanut butter until fully combined.
Add Butterfinger and Graham Crumbs:

Stir in the crushed Butterfinger bars and graham cracker crumbs. Mix until a dough forms.
Chill the Dough:

Cover the bowl and refrigerate the dough for 30 minutes. This step allows the dough to firm up for easier shaping.
Form the Balls:

Once chilled, use a small cookie scoop or spoon to form the dough into balls and place them on a baking sheet or plate. Make the balls any size you prefer.
Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until fully smooth.
Dip the Balls in Chocolate:

Dip each ball into the melted chocolate, coating it fully. Tap off any excess chocolate, then place back on the baking sheet. Add sprinkles at this stage if desired.
Set the Chocolate:

Allow the chocolate coating to set completely before serving, about 10 minutes.
Storage:

Store any leftovers in an airtight container in the refrigerator for up to 1 week. Enjoy!
Prep Time: 30 minutes (plus 30 minutes chilling time)
Servings: Makes about 30 balls