In a large mixing bowl, beat together the creamy peanut butter, softened butter, and vanilla extract until smooth and fluffy.

Gradually mix in the sifted powdered sugar and graham cracker crumbs until the mixture is well combined and forms a soft dough.

Gently fold in the 1 cup of crushed Butterfinger candy pieces until evenly distributed throughout the dough.

Cover the bowl and refrigerate the mixture for 30 to 45 minutes to make it easier to handle.

Line a large baking sheet with parchment paper or a silicone mat.

Scoop approximately 1 tablespoon of the mixture at a time and roll between your palms to form 1-inch round balls.

Place the balls on the prepared baking sheet and freeze for 20 to 30 minutes to ensure they stay firm during the dipping process.

In a microwave-safe bowl, melt the chocolate wafers (and coconut oil if using chips) in 30-second intervals, stirring in between, until completely smooth.

Using a fork or dipping tool, submerge each chilled peanut butter ball into the chocolate, tap off the excess, and return to the parchment paper.

Immediately sprinkle the tops with the reserved Butterfinger crumbs while the chocolate is still wet.

Allow the bombs to set at room temperature or in the refrigerator for 15 minutes until the chocolate shell is firm.