Place the Butterfinger bars in a large zip-top bag, press out the air, and seal. Use a rolling pin or heavy skillet to crush them into small pieces. Aim for a mix of fine crumbs and small crunchy bits—too powdery and you lose the crunch; too chunky and the balls won’t shape as nicely. Alternatively, pulse a few times in a food processor, stopping before the candy becomes dust.

In a medium mixing bowl, combine the creamy peanut butter, softened butter, vanilla extract, and fine sea salt. Beat with a hand mixer or mix with a sturdy spatula until smooth and creamy, like thick frosting.

Gradually add 1 1/2 cups of powdered sugar to the peanut butter mixture, mixing on low until a thick dough forms. If the mixture is still sticky and doesn’t roll easily, add more powdered sugar 1–2 tablespoons at a time until the texture is soft but holds its shape, similar to playdough.

Add the crushed Butterfinger candies to the peanut butter dough and gently fold in with a spatula or wooden spoon until evenly distributed. Do not overmix—you want to keep the crunchy pieces intact. If the mixture becomes too crumbly, mix in 1–2 teaspoons of additional peanut butter to bring it back together.

Line a baking sheet with parchment paper or a silicone baking mat. Scoop about 1 tablespoon of the mixture (a small cookie scoop works well) and roll between your palms to form a smooth ball. Place each ball on the prepared baking sheet, spacing them slightly apart. If the mixture sticks to your hands, lightly dust your palms with powdered sugar or chill the mixture for 10–15 minutes before rolling.

Transfer the baking sheet with the shaped balls to the refrigerator and chill for at least 30 minutes, or 15–20 minutes in the freezer. Chilling helps the centers firm up so they don’t fall apart in the warm chocolate and prevents the chocolate from seizing.

Near the end of the chilling time, place the chocolate chips or melting wafers in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each interval, until the chocolate is smooth and fully melted. If using, stir in the coconut oil or shortening until the chocolate is glossy and flows easily from a spoon. Alternatively, melt the chocolate in a double boiler, being careful not to let any water get into the bowl.

Remove the chilled centers from the fridge or freezer. Using a fork or candy-dipping tool, drop one ball into the melted chocolate and gently roll to coat completely. Lift it out with the fork, tapping the fork lightly on the side of the bowl so excess chocolate drips off. Slide the coated ball back onto the parchment-lined tray by gently nudging it off the fork with a toothpick or another fork.

While the chocolate is still wet, sprinkle the tops with a pinch of extra crushed Butterfinger, sprinkles, or a tiny pinch of flaky sea salt, if desired. Repeat the dipping and topping process with the remaining balls, working in batches and keeping some of the undipped centers in the refrigerator if your kitchen is warm.

Allow the coated Butterfinger balls to sit at room temperature until the chocolate is firm, about 20–30 minutes. If your kitchen is warm or you’re in a hurry, place the tray in the refrigerator for 10–15 minutes. Once set, gently peel the balls off the parchment. Serve or transfer to an airtight container for storage.