Butterfinger Balls

2 cups creamy peanut butter ½ cup unsalted butter, softened 2 tsps. pure vanilla extract 2 cups powdered sugar 1½ cup graham cracker crumbs 1 cup crushed Butterfinger bars, plus more for topping if desired Chocolate melting wafers In bowl of stand mixer, add peanut butter and softened butter and beat with an electric mixer on medium speed until mixed and creamy, about 3 minutes. Add vanilla extract and blend. Add powdered sugar, blending on low speed at first and slowly increase to medium as powdered sugar incorporates. Scrape down sides of bowl as needed. Gently stir in graham cracker crumbs and crushed butterfingers. Line cookie sheet with parchment paper. Use cookie scoop to make evenly sized scoops. Roll each piece into ball and place on prepared cookie sheet. If needed, rub hands with powdered sugar to prevent sticking. Melt wafers in chocolate melting pot or double boiler. Line flat surface with parchment paper for drying or use cookie sheet again. Drop ball into melted chocolate and use fork to roll ball to completely coat and then lift out, tapping excess chocolate off. Set onto prepared parchment paper. Immediately sprinkle with Butterfinger pieces if desired. Repeat with remaining balls. Allow to shell set completely.