Prepare the mixture: In a large bowl, combine the crushed Butterfinger bars, peanut butter, powdered sugar, and graham cracker crumbs. Stir everything together until fully combined. The mixture will be thick and a little crumbly, but it should come together when pressed.

Form the balls: Scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands. Place each ball on a baking sheet lined with parchment paper. Once all the balls are formed, refrigerate them for at least 30 minutes to set.

Melt the chocolate: While the balls are chilling, melt the chocolate chips and butter together. You can do this in the microwave in 30-second intervals, stirring in between, or use a double boiler on the stovetop. Stir until the chocolate is smooth and fully melted.

Dip the balls: Once the balls are chilled and firm, dip each one into the melted chocolate, ensuring it’s fully coated. Return the chocolate-dipped balls to the parchment-lined baking sheet.

Chill the balls: After all the balls are coated, refrigerate them for an additional 30 minutes to allow the chocolate to set.

Serve: Once the chocolate is set, the Butterfinger balls are ready to enjoy! Keep them refrigerated for up to a week.