2 cup Powdered sugar
3 ½ cup Graham Cracker Crumbs
9 Bite size Butterfinger Candy Bars, Crushed
1 ¼ cup Unsalted Butter, Melted
1 ½ cup Creamy Peanut Butter
3 bags of Ghiradelli Dark Chocolate Melting Wafers
Garnish: 2 Bite size Butterfinger candy bars, crushed
Add powdered sugar, graham cracker crumbs, Butterfinger bits, melted butter, and creamy peanut butter to a large bowl. Use an electric mixer to combine all of the ingredients.
Use a #60 cookie scoop to make the balls. Line a baking sheet with parchment paper.
Place each ball onto the baking sheet. Move the balls to the refrigerator for 30 minutes.
Follow the melting directions on the back of the melting wafers. Remove the balls from the refrigerator.
Dip the balls into the melted chocolate. Sprinkle the crushed Butterfinger candy bar pieces on the freshly dipped balls.
Return the ball to the refrigerator on the lined baking sheet. Add the rest of the melted chocolate in a piping bag with a small round tip.
Pipe the melted chocolate on the top of the Butterfinger ball covering the Butterfinger bits.
Store in a sealed container until ready to serve.