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Ingredients:
- 1 1/2 cups crunchy peanut butter
- 5 regular size Butterfinger bars, crushed (about 1 cup)
- 2 1/2 sticks butter, softened (1 cup or 225g)
- 12 oz dark chocolate chips
- 2 sleeves graham crackers, crushed (about 2 cups crumbs)
- 16 oz (2 cups) powdered sugar
- Sprinkles for decorating (optional)
Instructions:
- Crush the graham crackers until you have about 2 cups of fine crumbs. You can use a food processor or place them in a Ziploc bag and crush them with a rolling pin.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy, about 2 minutes.
- Add the peanut butter to the bowl and mix until fully incorporated.
- Stir in the crushed Butterfingers and graham cracker crumbs. Mix until a dough forms.
- Cover the bowl and refrigerate the dough for 30 minutes to allow it to firm up, making it easier to shape.
- Once chilled, use a small cookie scoop or spoon to form the dough into balls. Place them on a baking sheet or plate.
- In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring between each interval until fully smooth.
- Dip each ball into the melted chocolate, coating it completely. Tap off any excess chocolate.
- Place the coated balls back onto the baking sheet. If desired, decorate with sprinkles.
- Allow the chocolate to set completely, about 10 minutes.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
