#1 Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. #2 Using a stand mixer fitted with a paddle attachment or a hand held mixer, beat the butter on medium-high speed until smooth. Add the peanut butter and mix until combined, about 2 minutes. #3 Add the vanilla extract, salt, and powdered sugar and beat on low until combined, 2-3 minutes. #4 Roll the peanut butter dough into 1 inch balls and place on the lined baking sheet. #5 Cover and chill the peanut butter balls for at least 1 hour. #6 Place the chocolate chips and canola oil in a microwave save bowl. Heat in 20 second increments until chocolate has melted and smooth, stirring after each increment. #7 Remove the peanut butter balls from the refrigerator, submerge each ball into the chocolate. Using a fork, lift out the coated peanut butter ball and allow excess chocolate to drip off and place on the lined baking sheet. #8 Drizzle remaining chocolate over the top of the truffles. #9 Refrigerate the truffles for 30 minutes or until chocolate has completely set before serving.