Make the Filling – In a large bowl, combine the crushed Butterfinger candy bars, powdered sugar, peanut butter, and softened butter. Stir until the mixture is smooth and well combined. Add the graham cracker crumbs and mix until the dough holds together and is slightly sticky.
Shape the Balls – Scoop out small portions of the mixture and roll them into 1-inch balls. Place them on a parchment-lined baking sheet and refrigerate for about 30 minutes to firm up.
Melt the Chocolate – While the filling is chilling, melt the milk chocolate chips in a heatproof bowl over a double boiler or in the microwave, stirring every 30 seconds. If you want the chocolate to be a bit smoother, add 1 tablespoon of vegetable oil to the chocolate.
Coat the Balls – Once the balls are chilled and the chocolate is melted, dip each ball into the melted chocolate, coating it completely. Place the chocolate-covered balls back onto the parchment paper and refrigerate for another 30 minutes until the chocolate has set.
Serve – Once the chocolate is fully set, your Butterfinger Balls are ready to serve! Enjoy!
Serving and Storage Tips
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