Chocolate Covered Butterfinger Balls

Instructions:

1. In a large bowl, combine powdered sugar, graham cracker crumbs, Butterfinger bits, melted butter, and peanut butter.
2. Shape into 1-inch balls and refrigerate for 30 minutes.
3. Melt chocolate almond bark according to package directions.
4. Remove balls from refrigerator and dip into the chocolate almond bark.
5. Place dipped balls on parchment or wax paper and let sit until set.
Enjoy

Notes:

I used crunchy peanut butter in these balls. Feel free to use creamy if you don’t like chunks of peanuts.
You can make these Butterfinger Balls several days in advance and store them in an air-tight container until you are ready to serve them.
Decorate the balls with any color sprinkles – Christmas, valentines, birthday sprinkles, or your favorite team colors.
This recipe makes about 3 or 4 dozen, depending on how big you make the balls.
(Plain chicken )