Prepare the Mixture: In a large mixing bowl, combine crushed Nutter Butter cookies, peanut butter, cream cheese, powdered sugar, and vanilla extract. Stir until well blended. Fold in 1 cup of crushed Butterfinger candy.

Shape the Balls: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.

Melt the Chocolate: In a microwave-safe bowl, melt chocolate wafers or chocolate chips in 30-second intervals, stirring in between, until smooth. If needed, stir in coconut oil or shortening for a thinner consistency.

Coat the Balls: Using a fork or toothpick, dip each frozen ball into the melted chocolate, allowing excess to drip off. Place back on the parchment paper and immediately sprinkle with remaining crushed Butterfinger candy.

Set and Serve: Refrigerate for 15-20 minutes until the chocolate hardens. Enjoy chilled or at room temperature!