Clear a workspace and gather all ingredients and tools.

In a mixing bowl, combine the creamy peanut butter and powdered sugar. Stir until smooth and well blended.

Fold in the crushed Butterfinger bars into the peanut butter mixture.

Scoop small amounts of the mixture and roll into 1-inch balls.

Place the balls onto a cookie sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Dip each chilled ball into the melted chocolate, making sure to coat evenly.

Return the chocolate-coated balls to the parchment-lined cookie sheet and chill in the refrigerator for 15-20 minutes until the chocolate is set.