Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. If you notice any small chunks of butter, don’t worry—the mixture will smooth out. Add the confectioners’ sugar, vanilla extract, and salt, and beat on low speed for 2 minutes until everything is combined. The mixture will be a little soft and crumbly.

Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon or 18g of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32–35 balls total. The mixture can be a little crumbly, but the warmth of your hands will bring it together. If you find the peanut butter mixture becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which helps prevent the filling from sticking to your hands.

Chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. Let the warm chocolate sit for 6–8 minutes to cool slightly before dipping, otherwise it will melt the shaped peanut butter balls.

Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial for how I do this.) I reheat any leftover chocolate and use a spoon or squeeze bottle to drizzle on top of the coated balls. If desired, lightly sprinkle each with sprinkles while chocolate is still wet.

Refrigerate coated peanut butter balls for 30 minutes or until chocolate has completely set before serving.

Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks. The filling can get a little soft, so they taste best right out of the refrigerator. We love them right out of the freezer, too!