In a large mixing bowl, combine softened butter and peanut butter. Use an electric mixer on medium speed to cream together for about 2-3 minutes until smooth.

Add vanilla extract to the mixture and continue to beat for another minute until fully incorporated.

Gradually add powdered sugar while mixing on low speed, mixing until fully absorbed and cohesive dough forms.

Gently fold in graham cracker crumbs and crushed Butterfinger bars. Combine until no dry ingredients remain.

Scoop out 1 to 1.5 tablespoons of dough and roll into a ball, placing them on a parchment-lined cookie sheet.

Cover with plastic wrap and freeze for 30 minutes until firm.

Melt chocolate bark or chips in a microwave-safe bowl in 30-second intervals until smooth.

Remove chilled balls from the freezer and dip each ball into the melted chocolate, shaking off excess before placing on parchment paper.

Before chocolate sets, sprinkle additional crushed Butterfinger or sprinkles on top for decoration.

Allow the chocolate to harden completely at room temperature or refrigerate for about 10-15 minutes before serving.