Soften the cream cheese: Set it on the counter for 30–45 minutes. Soft cream cheese blends easily and keeps your truffle centers silky.

Crush the Butterfinger bars: Place them in a zip-top bag and crush with a rolling pin until you have small bits. Aim for pea-size pieces and some fine crumbs for even crunch.

Make the filling: In a mixing bowl, beat the cream cheese until smooth. Add peanut butter and mix until fully combined and creamy.

Sweeten and flavor: Add powdered sugar and vanilla. Mix on low first to avoid a sugar cloud, then increase speed until the mixture is thick, smooth, and scoopable.

Fold in Butterfinger: Gently stir in most of the crushed Butterfinger, reserving a tablespoon or two for topping if you’d like.

Chill the mixture: Cover the bowl and refrigerate for 20–30 minutes. The filling should be firm enough to roll without sticking too much.

Roll into balls: Line a baking sheet with parchment. Scoop 1-tablespoon portions and roll into balls. Place them on the sheet and freeze for 10–15 minutes so they hold their shape for dipping.

Melt the chocolate: In a microwave-safe bowl, heat chocolate in 20–30 second bursts, stirring each time, until smooth. Stir in a teaspoon of coconut oil if needed for a glossy, pourable texture.

Dip the truffles: Using a fork or dipping tool, lower each chilled ball into the melted chocolate, tap off excess, and set back on the parchment. Work in small batches so the centers stay cold.

Finish and set: While the coating is still wet, sprinkle with flaky sea salt or reserved Butterfinger crumbs. Let them set at room temperature or pop the tray in the fridge for 10 minutes.

Optional drizzle: Melt a little extra chocolate (or white chocolate) and drizzle over the tops for a bakery-style finish.