Combine peanut butter, butter, vanilla, and salt in a large bowl. Beat with an electric hand mixer until light and creamy. Add powdered sugar and mix on low until combined. May seem slightly dry and crumbly, but that's ok.

Shape into 1-inch balls using a Tablespoon measure or mini cookie scoop (#50 or #60). Roll with hands until smooth and round. Place on a parchment lined baking sheet.

CHILL for 1 hour in the refrigerator or 20-30 minutes in the freezer, until cold and firm. Do not leave in the freezer for too long or chocolate may crack after setting. Refrigerating is preferred.

Melt the chocolate wafers. METHOD 1: Microwave melting wafers for short 30-second bursts, stirring between each interval. Repeat until smooth. METHOD 2: Use a double boiler by placing a heat-safe glass or metal bowl inside of a pot of water over medium-low heat on the stovetop. Do not allow the water to boil or touch the bottom of the bowl. Stir until melted. Then remove pot from heat and start dipping. (Return chocolate to microwave or stovetop if chocolate starts to get too thick while dipping.)

Dip peanut butter balls in chocolate. Simply toss a peanut butter ball into the chocolate and roll it around with a fork until it’s fully coated. Then use the fork to lift it out of the bowl. Tap the fork on the edge of the bowl to remove any excess chocolate, and use a toothpick to slide it off of the fork and back onto the parchment lined baking sheet. Repeat. FOR DRIZZLE: Place any extra chocolate in a zip-top bag. Make a small cut in one corner. Squeeze and drizzle the chocolate back-and-forth over the chocolate peanut butter balls.

Allow chocolate to set completely. Refrigerate the dipped truffles for 30-60 minutes or until the chocolate has completely set. Once they’re ready, you can either enjoy them right away, or transfer them to an airtight container for storing in the refrigerator up to 2 weeks. (See notes for freezing.)