In a mixing bowl, combine the creamy peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and well combined. You can use an electric mixer or mix by hand with a spoon or spatula.
Fold in the finely crushed Butterfinger candy bars, mixing until they are evenly distributed throughout the peanut butter mixture.
Line a baking sheet with parchment paper or wax paper.
Scoop tablespoon-sized portions of the peanut butter mixture and roll them into balls using your hands. Place the balls on the prepared baking sheet.
If desired, melt the semisweet or milk chocolate in a small saucepan over low heat, stirring constantly until smooth. Alternatively, you can melt the chocolate in the microwave in short intervals, stirring between each interval.
Dip each peanut butter ball into the melted chocolate, using a fork or dipping tools to coat evenly. Tap off any excess chocolate and place the coated balls back onto the baking sheet.
Refrigerate the Butterfinger Balls for about 30 minutes, or until the chocolate is set.
Once the chocolate has hardened, remove the Butterfinger Balls from the refrigerator and store them in an airtight container.