In a large mixing bowl, combine the creamy peanut butter, crushed Butterfinger candy bars, graham cracker crumbs, and powdered sugar.
Mix until well combined and the mixture is smooth.
Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
Freeze the truffles for about 30 minutes to firm them up.
While the truffles are freezing, melt the milk chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Once the truffles are firm, dip each one into the melted chocolate mixture, ensuring they are fully coated.
Return the chocolate-coated truffles to the parchment-lined baking sheet.
Optional: Sprinkle some additional crushed Butterfinger on top of each truffle before the chocolate sets.
Chill the truffles in the refrigerator for about 15 minutes until the chocolate hardens.
Serve and enjoy!