In a mixing bowl, combine the crushed Butterfinger bars, peanut butter, and powdered sugar. Mix until well combined.

Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

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

Dip each Butterfinger ball into the melted chocolate, ensuring they are fully coated, and return them to the baking sheet.

Refrigerate the coated balls for about 30 minutes, or until the chocolate is set. Serve chilled or at room temperature.