In a mixing bowl, combine the creamy peanut butter, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until well combined and smooth. You can use an electric mixer or mix by hand with a spoon or spatula.
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Fold in the finely crushed Butterfinger candy bars until evenly distributed throughout the peanut butter mixture.
Line a baking sheet with parchment paper or wax paper.
Scoop tablespoon-sized portions of the peanut butter mixture and roll them into balls using your hands. Place the balls on the prepared baking sheet.
If desired, melt the semisweet or milk chocolate in a small saucepan over low heat, stirring constantly until smooth. Alternatively, you can melt the chocolate in the microwave in short intervals, stirring between each interval.
Dip each peanut butter ball into the melted chocolate, using a fork or dipping tools to coat evenly. Tap off any excess chocolate and return the coated balls to the baking sheet.
Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is set.
Once set, remove the Butterfinger Balls from the refrigerator and transfer them to an airtight container for storage.
