Crush the Butterfingers by placing them in a food processor or in a zip-top bag and rolling with a rolling pin until small crunchy pieces are formed.

In a large bowl, mix together peanut butter, powdered sugar, graham cracker crumbs, and the crushed Butterfinger bits. Stir until a thick, uniform dough forms.

Scoop out small portions (about 1 inch) and roll into balls. Place on a parchment-lined baking sheet.

Pop the tray into the freezer for about 15–20 minutes, or until firm.

In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring in between until smooth.

Use a fork to coat each chilled ball in melted chocolate. Let excess chocolate drip off, then return to the parchment paper. Optionally, sprinkle with extra crushed Butterfinger or drizzle with white chocolate.

Refrigerate for at least 30 minutes, or until chocolate is set.

Bring them to room temperature for about 5 minutes before serving.