In a large mixing bowl, combine the peanut butter, powdered sugar, and vanilla extract. Mix until a firm dough forms.

Fold in ¾ of the crushed Butterfinger pieces until evenly distributed.

Line a baking sheet with parchment paper.

Roll the mixture into 1-inch balls and place them on the prepared sheet.

Place the sheet in the freezer for 30–40 minutes until the balls are very firm.

In a microwave-safe bowl, melt the chocolate wafers in 30-second increments, stirring between each, until completely smooth.

Using a fork, dip each chilled ball into the chocolate, let the excess drip off, and return to the parchment paper.

Immediately sprinkle with the remaining crushed Butterfinger pieces while the chocolate is still wet.

Allow to set completely at room temperature or in the fridge before serving.