Let’s roll up our sleeves and get to the fun part! Here’s how you can whip these up:

1. In a large bowl, mix the peanut butter and softened butter until smooth and well combined.
2. Add in the powdered sugar and vanilla extract. Stir until you have a soft, pliable dough. This is where my kids usually sneak in to help with some mixing—it’s their favorite part!
3. Roll the mixture into small balls, about an inch in diameter. Place them on a baking sheet lined with parchment paper. Pop them in the freezer for about 20 minutes to firm up.
4. While the peanut butter balls are chilling, melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
5. Using a fork or a skewer, dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated. Place them back on the parchment paper.
6. Before the chocolate sets, sprinkle a tiny pinch of sea salt or chopped peanuts on top for a little extra flair.
7. Refrigerate the truffles for at least 30 minutes to let the chocolate harden. And there you have it, a plate full of love and sweetness!