In a mixing bowl, combine 1 cup creamy peanut butter and 1 cup powdered sugar until smooth.

Stir in 1 cup crushed Butterfinger bars (about 4 bars) until evenly distributed.

Using your hands, roll the mixture into 24 balls, about 1 inch in diameter.

Place balls on a parchment-lined cookie sheet and refrigerate for 30 minutes to firm up.

In a microwave-safe bowl, combine 1 1/2 cups semisweet chocolate chips and 1 tablespoon vegetable oil. Melt in 30-second intervals, stirring until smooth.

Dip each chilled ball into the melted chocolate, letting excess drip off, then return to the parchment-lined sheet.

Let the coated balls set at room temperature for 10 minutes or refrigerate for 5 minutes until the chocolate hardens.

Serve immediately or store leftovers in an airtight container in the refrigerator for up to one week.