Instructions

• Place the 16-oz box powdered sugar, 2½ cups graham cracker crumbs, crushed Butterfinger bars, melted butter, and 1½ cups crunchy peanut butter in a large mixing bowl.
• Stir the ingredients with a sturdy spoon or rubber spatula until the mixture is evenly combined and holds together when pressed.
• Using a 1-inch scoop or your hands, shape the mixture into 1-inch balls and arrange them on a baking sheet lined with parchment or wax paper.
• Refrigerate the balls for 30 minutes.
• Melt the 24-oz package of chocolate almond bark or candy coating according to the package directions until smooth.
• Remove the chilled balls from the refrigerator. Working one at a time, dip each ball into the melted chocolate using a fork or dipping tool, letting excess chocolate drip back into the bowl, then place the dipped ball back on the lined baking sheet.
• Let the chocolate set at room temperature until firm, or refrigerate the sheet for 15–30 minutes to speed setting.