In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract. Mix until smooth.

tir in the crushed Butterfinger candy bars until evenly distributed.

Scoop out small portions of the mixture and roll into 1-inch balls. Place on a parchment-lined baking sheet.

Freeze the balls for 30 minutes to firm them up.

Melt the milk chocolate in a microwave-safe bowl, stirring every 20 seconds until smooth. Dip each frozen ball into the melted chocolate, ensuring even coverag

Place the coated balls back on the parchment-lined sheet and refrigerate for 15 minutes or until the chocolate sets.