In a medium-sized mixing bowl (2-3 quarts), combine the creamy peanut butter, softened butter, and vanilla extract. Use a handheld mixer on medium-high speed to beat the mixture until it is smooth, which should take about 1 minute.
Reduce the mixer speed to medium-low and add the powdered sugar, graham cracker crumbs, and ½ cup of the crushed Butterfinger candy. Mix for 1½-2 minutes or until the mixture is well combined.
Prepare a baking sheet by lining it with parchment paper.
Use a 1-tablespoon cookie scoop to portion out the Butterfinger mixture. Roll each scoop into a round ball and place it on the lined baking sheet. Repeat this process until all the mixture is used (you may get more if you make smaller scoops). Chill the balls in the refrigerator for at least 30 minutes.
In a microwave-safe shallow bowl, add 8 ounces of almond bark. Heat it in the microwave at full power for 45 seconds, then stir. Continue heating in 30-second intervals until the almond bark is completely melted and smooth.
Take the baking sheet out of the refrigerator, and individually roll each Butterfinger ball in the melted almond bark until fully coated. Use a small spoon or fork to carefully remove the coated balls from the chocolate. Repeat this for all the balls (a candy dipping scoop can also be used).
