Ingredients
▢1 cup creamy peanut butter not all natural types
▢4 tablespoons softened butter (½ stick)
▢1 teaspoon vanilla extract
▢1 cup powdered sugar
▢¾ cup graham cracker crumbs
▢½ cup crushed butterfinger bars
▢8 ounces chocolate bark or chocolate chips
▢Garnish with additional crushed butterfingers holiday sprinkles or coarse salt.
Instructions
In a medium bowl, add the peanut butter and softened butter and beat with an electric mixer at medium speed until mixed together well. (You can also use a stand mixer with the paddle attachment).
Add the vanilla extract and blend until combined. Slowly add the powdered sugar in batches blending at low speed. Be sure to scrape down the sides occasionally.
Then gently stir in the graham cracker crumbs and crushed butterfingers Line a large cookie sheet with parchment paper and scoop out 1- 1 ½ tablespoons of dough.
Roll into smooth balls and place them on the baking sheet. Place the sheet in the freezer for about 30 minutes to chill completely.
Melting the chocolate
After they have chilled, melt the chocolate in a microwave safe bowl at 30 second intervals on 50% power level, stirring in between. Careful not to over heat! I remove it when there are still a few chunks and stir until it’s completely melted. Dip the balls into the melted chocolate. You can cover them all the way or leave a little of the peanut butter mixture showing. Sprinkle over additional crushed butterfingers, holiday sprinkles or flakey sea salt. Allow the chocolate to set completely and enjoy.
