Prepare the Peanut Butter Mixture:

In a mixing bowl, use an electric mixer or spoon to combine the creamy peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and well-mixed.

Add the Crushed Butterfingers:

Gently fold in the crushed Butterfinger candies until evenly distributed throughout the peanut butter mixture.

Form the Balls:

Line baking sheets with parchment paper or silicone baking mats.

Using a spoon or a small cookie scoop, scoop out tablespoon-sized portions of the mixture and roll them into balls.

Place the balls on the prepared baking sheets and refrigerate for at least 30 minutes, or until firm.

Prepare the Chocolate Coating:

In a microwave-safe bowl, combine the chocolate chips and vegetable oil (if using). Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.

Coat the Butterfinger Balls:

Using a fork or a toothpick, dip each chilled ball into the melted chocolate, allowing any excess chocolate to drip off.

Place the coated balls back on the parchment-lined baking sheets.

Set the Coating:

Refrigerate the chocolate-coated Butterfinger Balls for about 15 minutes, or until the chocolate is set.