Butterfinger Balls (Print Version)

# Ingredients:

01 - 4 tablespoons butter, softened.
02 - 1 teaspoon vanilla extract.
03 - 8 ounces chocolate bark or chocolate chips.
04 - 1/2 cup Butterfinger candy bars, crushed.
05 - 1 cup powdered sugar.
06 - 1 cup creamy peanut butter.
07 - 3/4 cup graham cracker crumbs.
08 - Extra crushed Butterfinger bars for garnish (optional).
09 - Holiday sprinkles for garnish (optional).
10 - Sea salt for garnish (optional).

# Instructions:

01 - Beat peanut butter and softened butter until creamy and well combined.
02 - Mix in vanilla extract until blended.
03 - Gradually beat in powdered sugar at low speed, scraping bowl as needed.
04 - Stir in graham cracker crumbs and crushed Butterfinger pieces.
05 - Roll mixture into 1-1½ tablespoon balls and place on lined cookie sheet.
06 - Freeze balls for 30 minutes until firm.
07 - Melt chocolate in 30-second intervals at 50% power, then dip chilled balls to coat.
08 - Top with optional crushed Butterfinger, sprinkles, or salt while chocolate is wet.

# Notes:

01 - Use regular peanut butter, not natural.
02 - Chocolate bark works better than chips.
03 - Can be stored in fridge for 1 week.
04 - Double boiler can be used instead of microwave.

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