In a large mixing bowl, combine peanut butter and softened butter. Blend on medium speed for 2-3 minutes until creamy.

Stir in vanilla extract until fully incorporated.

Gradually add powdered sugar while mixing on low speed until the mixture thickens.

Fold in graham cracker crumbs and crushed Butterfinger bars gently using a spatula.

Scoop out about 1 to 1.5 tablespoons of the mixture and roll into balls; place on a lined cookie sheet.

Chill the cookie sheet in the freezer for 30 minutes.

Melt chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring until smooth.

Dip each ball into melted chocolate, completely covering them, then return to the tray and sprinkle with additional crushed Butterfinger bars.

Let the chocolate-dipped balls set at room temperature or in the fridge until firm.