In a medium bowl, stir together Old Home creamy peanut butter and softened butter until well combined. Stir in powdered sugar and salt. If mixture is too sticky or warm to roll into balls, pop the bowl in the freezer for a couple minutes.

Roll into equal sized balls, and place onto a parchment lined baking sheet. Pop back into the freezer while you melt the chocolate.

Add the dark chocolate chips and coconut oil into a small microwavable bowl. Microwave in 20-second increments, stirring in between until fully melted. Using a fork, dip each peanut butter ball into the melted chocolate, coating all sides. Place back onto the baking sheet. Repeat with all balls.

Top with chopped peanuts or sprinkles while still wet. Place in freezer or fridge to set. If drizzling with almond bark or white chocolate, allow truffles to set in fridge or freezer before drizzling.

Store in an air tight container in fridge.