Line a baking sheet with parchment paper and set aside. This prevents sticking and makes it easy to chill and move the candies.
Make the peanut butter mixture
In a medium bowl, beat together the peanut butter, softened butter, and vanilla with an electric mixer until smooth and creamy.
Gradually add 1 cup of the powdered sugar, mixing until fully combined.
Add the remaining ¾ cup powdered sugar and switch to mixing with your hands or a sturdy spatula. The dough will become thick and should hold together like a soft, moldable ball once all the sugar is incorporated. If it feels too sticky, add a tablespoon or two more powdered sugar; if too dry, knead briefly until it comes together.
Shape and chill the balls
Using a small cookie scoop or spoon, portion the dough into about 1-inch pieces. Roll each portion between your palms to form smooth balls.
Place the balls on the prepared baking sheet.
Freeze for about 15 minutes, or until firm. Chilling helps them hold their shape and makes dipping much easier, as most peanut butter ball recipes recommend.
Melt the chocolate
In a small microwave-safe bowl, melt the chocolate melting wafers according to package directions—typically about 60 seconds, stirring halfway, and then additional 10–15 second bursts if needed until smooth. You can also melt them gently in a double boiler.
Stir until completely melted and glossy. Let cool for a minute so the chocolate is warm but not scorching hot.
Dip the peanut butter balls
Remove the chilled peanut butter balls from the freezer.
Working one at a time, place a ball on a fork and dip it into the melted chocolate, turning to coat evenly. Tap the fork gently on the side of the bowl to let excess chocolate drip off.
Slide the coated ball back onto the parchment-lined baking sheet. Immediately sprinkle with sea salt, crushed nuts, mini chocolate chips, coconut, sprinkles, or other toppings if desired, before the chocolate sets.
Repeat with remaining balls.
Chill to set
Place the sheet in the refrigerator for about 10 minutes, or until the chocolate is fully set and firm. The candies should lift easily from the parchment once hardened.
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