# Ingredients:
→ Cookie Ball Mixture
01 - 1 1/2 cups crushed graham crackers (approximately 12 sheets)
02 - 1 cup creamy peanut butter
03 - 1/2 cup unsalted butter, softened
04 - 1 1/2 cups powdered sugar
05 - 1 cup Butterfinger candy bars, finely chopped (about 3 regular bars)
→ Coating
06 - 12 ounces semisweet or milk chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)
→ Garnish
08 - 1/4 cup Butterfinger bits or crumbs (optional)
# Instructions:
01 - Combine crushed graham crackers, creamy peanut butter, softened unsalted butter, and powdered sugar in a large mixing bowl. Mix thoroughly until the dough achieves a smooth, even consistency.
02 - Fold finely chopped Butterfinger candy bars into the mixture, ensuring they are evenly distributed throughout the dough.
03 - Form the mixture into 1-inch balls using your hands and arrange them on a parchment-lined baking sheet.
04 - Refrigerate the shaped balls for at least 20 minutes to allow them to firm up.
05 - In a microwave-safe bowl, melt chocolate chips together with coconut oil or vegetable shortening if using, heating in 30-second bursts and stirring between each until fully smooth.
06 - Using a fork or dipping tool, submerge each chilled ball in melted chocolate, allowing excess chocolate to drip off before returning the coated balls to the parchment-lined baking sheet.
07 - Immediately sprinkle Butterfinger bits or crumbs over the chocolate-coated balls before the chocolate sets, if desired.
08 - Refrigerate the coated balls until the chocolate layer is completely set, approximately 15 minutes. Serve chilled or at room temperature.
