Instructions:

Prepare the Butterfinger Mixture:

In a large mixing bowl, blend the crushed Butterfinger candy bars with the softened cream cheese until thoroughly combined. Crush the candy bars in a food processor or by placing them in a sealed plastic bag and using a rolling pin.

Shape into Balls:

Roll the mixture into small balls, approximately 1 inch in diameter, and place them on a baking sheet lined with wax paper. Chill in the refrigerator for about 30 minutes to facilitate the dipping process.

Melt Chocolate:

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until the chocolate is smooth. Optionally, add a tablespoon of vegetable shortening to the chocolate, stirring until smooth to enhance coating consistency.

Dip the Balls:

Using a fork or toothpick, dip each chilled Butterfinger ball into the melted chocolate, ensuring complete coverage. Allow any excess chocolate to drip off.