Step 1: In a large mixing bowl, combine the crushed Butterfinger candy, peanut butter, powdered sugar, and vanilla extract. Mix until all ingredients are well incorporated and the mixture forms a dough-like consistency.

Step 2: Scoop out small portions of the mixture (about 1 tablespoon each) and roll them into smooth balls using your hands. Place them on a baking sheet lined with parchment paper.

Step 3: Once all the balls are rolled, place the baking sheet in the freezer for about 30 minutes to firm them up.

Step 4: While the Butterfinger balls are chilling, melt the semisweet chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Step 5: Remove the Butterfinger balls from the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, making sure it’s fully coated. Place them back on the parchment-lined sheet.

Step 6: Before the chocolate sets, sprinkle the tops of each ball with additional crushed Butterfinger candy for extra crunch and decoration.

Step 7: Let the Butterfinger balls sit until the chocolate is fully set. You can refrigerate them for about 15 minutes to speed up the process.