Add the creamy peanut butter, butter, and vanilla to a medium-sized mixing bowl (2-3 quarts) and use a handheld mixer on medium-high speed to beat together until smooth, about 1 minute.

Lower the mixer speed to medium-low, add the powdered sugar, graham cracker crumbs, and ½ cup crushed Butterfingers. Mix for 1½-2 minutes or until the mixture is well combined.

Line a baking sheet with parchment paper.

Use a 1-tablespoon cookie scoop to scoop the Butterfinger mixture. (I did a heaping tablespoon.) Roll the scooped mixture into a nice round ball and place it on the lined baking sheet. Repeat the process (You may be able to get a few more if you do smaller scoops). Chill in the refrigerator for at least 30 minutes.

Add the 8 ounces of almond bark to a microwave-safe shallow bowl. Heat in the microwave at full power for 45 seconds, stir and continue heating in 30-second intervals until the almond bark is melted and smooth.

Remove the baking sheet from the refrigerator, and roll the Butterfinger balls, one at a time, in the melted almond bark until completely coated. Use a small spoon or fork to gently remove the coated balls from the chocolate. Repeat for the remaining balls. (You can also use a candy dipping scoop)

Add the remaining 2 ounces of almond bark to a small microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the almond bark is melted and smooth. You can either use a candy-drizzling spoon, a fork, or a piping bag with a tiny slit to drizzle the tops of each Butterfinger ball. Sprinkle a bit of the extra crushed Butterfinger bars over the top of the drizzle. Keep refrigerated until ready to serve.