Prepare the filling: In a large mixing bowl, combine crushed Butterfinger bars, peanut butter, and softened butter. Mix until smooth and well blended.
Add the sugar: Gradually stir in powdered sugar until a firm, non-sticky dough forms.
Shape the balls: Roll the mixture into walnut-sized balls and place them on a parchment-lined baking sheet.
Chill before coating: For best results, freeze the rolled balls for about 10 minutes to help them hold their shape.
Melt the chocolate: Use a double boiler or microwave in 30-second intervals, stirring until smooth
Coat in chocolate: Dip each ball into the melted chocolate, covering completely, and return to the parchment.
Set and serve: Refrigerate until the chocolate hardens. Store in an airtight container.
