Using a mixer, beat the butter until creamy. Add the peanut butter and salt, and beat until smooth and combined. Add the powdered sugar, and beat on low until combined. Add 3/4 of the chopped Butterfinger into the mixture. The mixture will be a little crumbly, which is what you want.
Roll the dough mixture into 1-inch balls and place on a baking tray lined with parchment paper or a silicone mat. You should have about 20 - 25 balls. refrigerate for 40-50 minutes or more.
Take your peanut butter balls out of the fridge and get ready to coat them.
Add the chocolate chips to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for a few minutes.
Dip each peanut butter ball into the melted chocolate, and place each one onto a baking sheet lined with parchment paper. Add some Butterfinger crumbles on top.
Let truffles set. You can quick-set them to get the chocolate to harden by placing them in the fridge for a 5-10 minutes.