Ingredients:

  • 1 cup creamy peanut butter (not natural)
  • 1 cup powdered sugar
  • 1 cup graham cracker crumbs
  • 1 ½ cups milk chocolate chips
  • 1 tablespoon vegetable oil (optional, for thinning the chocolate)

Instructions:

  1. Line a cookie sheet or baking pan with parchment paper to prevent sticking.
  2. In a mixing bowl, combine the peanut butter and powdered sugar until well incorporated.
  3. Mix in the graham cracker crumbs until a thick dough forms. If too dry, add a splash of water or additional peanut butter.
  4. Scoop tablespoons of the mixture and roll them into balls (about 1 inch in diameter). Place the formed balls on the prepared baking sheet.
  5. Refrigerate the balls for about 30 minutes to firm them up.
  6. In a microwave-safe bowl or double boiler, melt the chocolate chips. If desired, stir in vegetable oil to thin the chocolate for easier dipping.
  7. Using a fork or dipping tool
  8. Once all balls are dipped, refrigerate again until the chocolate is set (about 15 minutes).
  9. Serve the Butterfinger balls chilled or at room temperature.