Mix the peanut butter filling. Add the creamy peanut butter and softened butter to a large mixing bowl. Beat until smooth and creamy, then mix in the vanilla extract.

Add the dry ingredients. Gradually mix in the powdered sugar until everything is combined. Fold in the finely crushed Butterfinger candy until evenly distributed. The mixture should be thick enough to roll into balls.

Shape the balls. Scoop about 1 tablespoon of the mixture at a time and roll it between your hands to form smooth balls. Place them on a baking sheet lined with parchment paper.

Chill and melt the candy coating. Refrigerate the balls for about 30 minutes, or until firm. Place the red and green candy melts in separate microwave-safe bowls. Microwave in 20–30 second intervals, stirring between each interval until smooth. If the coating is too thick, stir in a little coconut oil or vegetable shortening.

Dip in the candy melts. Using a fork or dipping tool, dip half of the Butterfinger balls into the red candy coating and the remaining half into the green coating. Let the excess coating drip off before placing them back on the parchment-lined baking sheet.

Add the toppings. While the coating is still wet, sprinkle the balls with extra crushed Butterfinger pieces or holiday sprinkles, if desired.

Chill until set. Refrigerate for another 20–30 minutes, or until the candy coating is completely firm. Keep refrigerated until ready to serve.