Instructions:
- Prepare the Dough: In a mixing bowl, combine the 1 cup of peanut butter and 4 tablespoons of softened butter. Using an electric or stand mixer, blend at medium speed until the mixture is creamy and uniform. Add the 1 teaspoon of vanilla extract and blend thoroughly. Gradually add the 1 cup of powdered sugar in increments, blending at a low speed. Scrape down the sides of the bowl to ensure even mixing. Gently fold in the ¾ cup of graham cracker crumbs and the ½ cup of crushed Butterfinger bars.
- Shape & Chill: Line a large cookie sheet with parchment paper. Scoop out approximately 1 to 1½ tablespoons of the dough and roll it into neat balls. Place the balls on the prepared cookie sheet. Freeze the dough balls for approximately 30 minutes until they are completely firm.
- Melt the Chocolate: Once the dough balls are chilled, melt the 8 ounces of chocolate bark or chocolate chips. Use a microwave-safe bowl and heat the chocolate in 30-second bursts at 50% power, stirring in between each interval. Be careful not to overheat the chocolate.
- Coat and Decorate:Â Submerge each chilled ball into the melted chocolate. You can fully coat them or leave a bit of the peanut butter mixture exposed. Immediately after coating, add any optional garnishes, such as additional crushed Butterfinger bars, festive sprinkles, or coarse sea salt.
- Final Step:Â Allow the chocolate to solidify completely before serving. You can place them back in the freezer for a few minutes to speed up this process.
Note: Store these treats in an airtight container in the refrigerator for up to a week.
