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In a mixing bowl, combine the peanut butter and softened butter. Blend until creamy and uniform using a mixer.
Add the vanilla extract and blend thoroughly.
Gradually add powdered sugar in increments, blending at low speed, scraping bowl sides for even mixing.
Fold in graham cracker crumbs and crushed Butterfinger bars until well combined.
Scoop 1 to 1½ tablespoons of mixture and roll into balls. Place on parchment-lined baking sheet.
Freeze balls for about 30 minutes until firm.
Melt chocolate bark or chips according to package instructions.
Dip each chilled ball into melted chocolate, coating fully. Tap off excess and return to parchment.
Before chocolate sets, sprinkle tops with additional crushed Butterfinger, sprinkles, or sea salt if desired.
Let chocolate set at room temperature or refrigerate for faster setting.