Crush Butterfinger bars into fine crumbs using a food processor or a rolling pin.

In a stand mixer or large bowl, combine the softened cream cheese and peanut butter until homogeneous.

Reserve 1/4 cup of candy crumbs; fold the remaining crumbs into the cream cheese mixture.

Portion the mixture into 1-inch spheres (approximately 1 tablespoon each) and place on a parchment-lined tray.

Chill the spheres in the refrigerator for 30 minutes.

Melt chocolate chips and coconut oil in a double boiler or microwave-safe bowl until a smooth glaze forms.

Using a dipping tool or fork, submerge each chilled ball into the melted chocolate.

Place back on parchment and immediately garnish with reserved candy crumbs.

Refrigerate for 15 minutes or until the chocolate coating is fully set.