Directions:

In a large bowl, combine peanut butter, powdered sugar, vanilla extract, and salt. Stir until smooth and thick.
Fold in crushed Butterfinger candy until evenly incorporated.
Scoop out mixture and roll into 1-inch balls. Place on a baking sheet lined with parchment and chill in the freezer for 30 minutes.
Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip chilled balls into the melted chocolate using a fork or toothpick, letting excess drip off.
Place dipped balls back onto parchment and chill until set, about 10 minutes.
Store in the refrigerator in an airtight container. Serve chilled or room temp!

Prep Time: 20 minutes | Chill Time: 40 minutes | Total Time: 1 hour
Kcal: 160 kcal per ball | Servings: 24

Tips:
Crush Butterfingers by pulsing in a food processor or sealing in a bag and smashing with a rolling pin.
Add a pinch of flaky salt on top before the chocolate sets for extra contrast.