Prepare the Peanut Butter Mixture: In a large mixing bowl, combine the creamy peanut butter, softened butter, and vanilla extract. Use an electric mixer on medium speed to blend until the mixture is fluffy and well combined.

Incorporate Dry Ingredients: Gradually add the powdered sugar to the peanut butter mixture, mixing on low speed until fully incorporated. Stir in the crushed Butterfinger candy bars, reserving some for topping if desired. Chill the mixture in the refrigerator for about 30 minutes to firm up.

Form the Balls: Once the mixture is chilled, roll it into small balls, approximately 1 inch in diameter. Place the formed balls on a parchment-lined baking sheet. Refrigerate for an additional 30 minutes to ensure they hold their shape during dipping.

Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (or vegetable oil). Microwave at 50% power for 1 minute, then stir. Continue microwaving in 30-second increments, stirring after each, until the chocolate is completely melted and smooth.

Dip the Balls: Using a fork or dipping tool, submerge each peanut butter ball into the melted chocolate, ensuring it is fully coated. Gently shake off any excess chocolate and return the coated ball to the parchment-lined baking sheet. If reserved, sprinkle crushed Butterfinger bits on top before the chocolate sets.

Set and Serve: Allow the chocolate coating to set at room temperature until firm. Once set, transfer the Butterfinger Balls to an airtight container. Store in the refrigerator until ready to serve.