Use a stand or hand mixer to blend together the peanut butter, cream cheese, vanilla, and salt in a medium-sized mixing bowl until fully combined and fluffy, about 3-5 minutes.

Gradually beat in the powdered sugar, using a spatula to scrape down the sides of the bowl as needed. You should have a light, tan, soft dough.

Cover a baking sheet with parchment paper.

Form 1-inch balls out of the dough and place them on the cookie sheet. The dough will be slightly soft but it should hold its shape once formed.

Place a toothpick in the top of each ball and place them in the freezer for 20 minutes.

When you are ready to coat the Buckeyes, prepare a second baking sheet by lining it with parchment paper.

Melt the chocolate chips and oil together in a shallow bowl in the microwave. Microwave in 20-second increments, stirring between each cooking time, until completely melted. It should take 1-2 minutes to melt all of the chips.

Remove about 6 Buckeyes from the freezer and place them on the prepared baking sheet. Dip them, one by one, in the melted chocolate, using the toothpick.

Give them a little swirl in the chocolate to cover all but a small circle of the filling, allow the excess to drip off, and then place them back on the baking sheet.

Remove another 6 Buckeyes from the freezer and repeat steps 8 and 9. Continue until all Buckeyes have been dipped in chocolate.

Remove the toothpicks from the tops of the Buckeyes and smooth over the hole using a toothpick, an offset spatula, or your finger.

Return the Buckeyes to the freezer until set, up to 1 hour, and then place in a covered container in the refrigerator until ready to serve.

Buckeyes can be served straight from the refrigerator or at room temperature.