Step 1: Prepare the Butterfinger Mixture

1. In a large mixing bowl, combine the peanut butter and softened butter. Use a hand mixer or whisk to blend until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition. The mixture should form a dough-like consistency.
3. Fold in the crushed Butterfinger candy bars, ensuring they are evenly distributed throughout the mixture.

Step 2: Form the Balls

1. Using a small cookie scoop or a tablespoon, scoop out portions of the mixture and roll them into balls with your hands. Aim for uniform sizes, about 1 inch in diameter.
2. Place the formed balls onto a baking sheet lined with parchment paper or wax paper.
3. Transfer the baking sheet to the refrigerator and chill for at least 30 minutes to allow the balls to firm up.

Step 3: Melt the Chocolate

1. In a microwave-safe bowl, combine the chocolate chips and coconut oil or shortening (if using). Microwave in 20–30 second intervals, stirring after each, until the chocolate is completely melted and smooth.
2. Alternatively, melt the chocolate using a double boiler on the stovetop, stirring constantly to prevent scorching.

Step 4: Coat the Butterfinger Balls

1. Remove the chilled Butterfinger balls from the refrigerator.
2. Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the ball back onto the lined baking sheet.
3. While the chocolate is still wet, sprinkle the tops with crushed Butterfinger pieces, sprinkles, or a drizzle of white chocolate for decoration.

Step 5: Set and Serve

1. Return the coated balls to the refrigerator for 15–20 minutes, or until the chocolate is fully set.
2. Once firm, transfer the Butterfinger Balls to an airtight container for storage. Serve chilled or at room temperature.