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In a large mixing bowl, combine the peanut butter and softened butter.
Beat with a stand or electric mixer on medium speed until smooth and creamy.
Mix in the vanilla extract. Gradually add the powdered sugar, blending on low speed until incorporated. Scrape down the bowl as needed.
Fold in the graham cracker crumbs and crushed Butterfinger bars by hand until evenly mixed.
Line a large cookie sheet with parchment paper.
Scoop 1 to 1½ tablespoons of dough and roll into balls. Place on the sheet, evenly spaced.
Freeze the dough balls for about 30 minutes, or until completely firm.
Place the chocolate bark or chips in a microwave-safe bowl.
Microwave in 30-second bursts at 50% power, stirring between each round, until mostly melted (a few lumps are okay—they’ll melt as you stir).
Using a fork or dipping tool, submerge each ball into the melted chocolate, letting the excess drip off.
Place back on the parchment-lined sheet. While the chocolate is still soft, add your toppings: extra crushed Butterfinger, sprinkles, or flaky sea salt.
Let the chocolate harden completely at room temperature or in the fridge. Once set, they’re ready to enjoy!