Instructions:

In a large mixing bowl, use a stand mixer with the paddle attachment to combine the creamy peanut butter and softened unsalted butter until the mixture is smooth and well-blended.

Gradually add in the powdered sugar and continue mixing until the mixture is fully incorporated and has a dough-like consistency. Powdered sugar is key to sweetening and structuring the candies.

Fold in the crushed Butterfinger candy bars with a rubber spatula until evenly distributed.

Scoop out 1-tablespoon-sized portions of the mixture and roll them into smooth balls. Place the balls on a baking sheet lined with parchment paper.

Chill the balls in the refrigerator for 30 minutes to firm them up.

While the balls are chilling, melt the chocolate bark (or chocolate chips) in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until completely melted and smooth.

Once the balls have chilled, dip each one into the melted chocolate using a fork or toothpick, ensuring they're fully coated.

Tap off any excess chocolate and place them back on the parchment-lined baking sheet.

Sprinkle extra crushed Butterfingers on top of the chocolate coating for garnish before the chocolate sets.

Refrigerate the dipped balls for at least 1 hour to allow the chocolate coating to harden completely.

For best results, store your Butterfinger balls in an airtight container in the fridge.

They'll stay fresh for up to a week, although they may not last that long!

If you prefer a little extra crunch, consider adding some chopped nuts or using crunchy peanut butter in the mix.

Enjoy your homemade treats!