Crush the Butterfingers: Place the candy bars in a sealed zip-top bag and crush them with a rolling pin or pulse them in a food processor until you have small, crunchy pieces.

Mix the Base: In a large mixing bowl, combine the softened cream cheese and peanut butter. Use a hand mixer to beat the mixture until it’s smooth and fully blended.

Incorporate the Butterfingers: Fold the crushed Butterfingers into the peanut butter and cream cheese mixture. Stir until everything is well combined and the texture is evenly distributed.

Chill the Mixture: Place the bowl in the refrigerator for at least 30 minutes. This helps firm the mixture, making it easier to roll into balls.

Form the Balls: Once chilled, use a small cookie scoop or tablespoon to scoop out the mixture. Roll each scoop between your hands to form smooth, round balls. Place them on a parchment-lined baking sheet.

Freeze for Firmness: Put the tray of balls in the freezer for 20–30 minutes to set. This makes them easier to dip in chocolate later without falling apart.

Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring after each burst until smooth.

Dip the Balls: Using a fork or dipping tool, submerge each ball into the melted chocolate, making sure it’s evenly coated. Let any excess chocolate drip off before placing them back on the parchment paper.

Set the Coating: Let the chocolate harden at room temperature or speed things up by chilling them in the fridge for about 15 minutes.

Serve and Enjoy: Once set, your Butterfinger Balls are ready to be served or stored!