Butterfinger Balls (Print Version)

# Ingredients:

01 - 4 tablespoons butter, softened.
02 - 1 cup peanut butter (not natural style).
03 - 1 teaspoon vanilla extract.
04 - 1 cup powdered sugar.
05 - ¾ cup graham cracker crumbs.
06 - ½ cup crushed Butterfinger bars.
07 - 8 ounces chocolate bark or chips.
08 - Extra crushed Butterfinger for topping.
09 - Sprinkles for decoration (optional).
10 - Sea salt for topping (optional).

# Instructions:

01 - Beat peanut butter and soft butter in a bowl until smooth and creamy.
02 - Mix in vanilla extract until well combined.
03 - Beat in powdered sugar slowly. Then fold in graham cracker crumbs and crushed Butterfinger pieces.
04 - Roll mixture into 1-inch balls and place on a lined baking sheet. Freeze for 30 minutes.
05 - Melt chocolate in 30-second bursts. Dip each cold ball in chocolate and top with crushed candy, sprinkles, or salt if using.
06 - Let chocolate harden completely before serving.

# Notes:

01 - Use regular peanut butter brands like Jif for best results. Natural peanut butter is too oily.
02 - Keeps in the fridge for up to a week in an airtight container.
03 - Chocolate bark works better than chips for smooth coating.

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