Start by crushing the Butterfinger candies and graham crackers into fine pieces using a food processor or a zip-lock bag with a rolling pin.

In a large bowl, combine the crushed Butterfinger candies, crushed graham crackers, and creamy peanut butter. Stir until thoroughly combined; the mixture should resemble a thick dough.

Using your hands, scoop tablespoons of the mixture and roll them into balls about 1 inch in diameter. Place them on a parchment-lined tray.

In a microwave-safe bowl, combine chocolate chips and vegetable oil. Heat in 30-second intervals, stirring after each, until melted and smooth.

Dip each ball into the melted chocolate, ensuring they’re fully covered. Use a fork to lift them out, letting any excess chocolate drip back into the bowl.

Return the dipped balls to the parchment-lined tray and refrigerate for at least one hour or until the chocolate is firm.

Enjoy once chilled!