1. Make the Peanut Butter Filling

• In a mixing bowl, beat together peanut butter and softened butter until creamy.

• Add powdered sugar, vanilla extract, and salt. Mix until a thick dough forms.

• Fold in the crushed Butterfinger candies gently.

• Scoop out tablespoon-sized portions and roll into smooth balls.

• Place them on a parchment-lined baking sheet.

• Freeze for 30 minutes or until firm.

2. Melt the Chocolate

• In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each until smooth.

• Add coconut oil if using for a silkier coating.

• Alternatively, melt the chocolate over a double boiler.

3. Coat the Bombs

• Use a fork or toothpick to dip each chilled peanut butter ball into the melted chocolate.

• Let the excess chocolate drip off before placing them back on the lined tray.

4. Garnish

• While the chocolate is still wet, sprinkle crushed Butterfinger candies on top.

• This step must be done immediately before the coating sets.

5. Chill and Serve

• Let the chocolate coating harden completely at room temperature or in the fridge.

• Serve in mini cupcake liners or gift boxes for a professional finish.