Prepare Graham Cracker Crumbs: Crush the graham crackers until you have about 2 cups of fine crumbs. Use a food processor or place them in a Ziploc bag and crush with a rolling pin.

Make the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar with an electric mixer until light and fluffy, about 2 minutes. Add the crunchy peanut butter and mix until fully incorporated. Stir in the crushed Butterfinger bars and graham cracker crumbs, mixing until the dough comes together.

Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes to firm it up.

Shape the Balls: Use a small cookie scoop or a tablespoon to portion the dough. Roll each portion into a ball with your hands and place them on a parchment-lined baking sheet.

Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring after each interval, until smooth.

Dip the Balls in Chocolate: Use a fork or dipping tool to dip each ball into the melted chocolate, ensuring it’s fully coated. Tap off the excess chocolate and place the dipped ball back on the parchment-lined baking sheet. Decorate with sprinkles if desired.

Set the Chocolate: Allow the chocolate to set completely at room temperature (about 10-15 minutes) or place the tray in the refrigerator to speed up the process.

Serve: Serve chilled or at room temperature. Enjoy!