How to Make It
Line a rimmed baking sheet with parchment paper.
Add the peanut butter, cream cheese, salt, and ½ cup crushed Golden Grahams to the bowl of an electric mixture. Beat until combined. Add the confectioners' sugar and butter, mix until incorporated.
Roll dough into 32 balls and place onto prepared baking sheet. Refrigerate for at least 10 minutes.
Meanwhile, melt the dark chocolate and ½ tablespoon vegetable oil in the microwave or a heatproof bowl set over a saucepan of barely simmering water.
Remove the dough balls from the refrigerator. Using a spoon or the tines of a fork, dip half of the balls in the melted chocolate, one by one, and return to the baking sheet. (Make sure each ball is completely coated in chocolate.) Sprinkle the top of each chocolate-dipped truffle with reserved crushed Golden Grahams.
Return baking sheet to the fridge as you repeat the process with the white chocolate.
Refrigerate all of the truffles until firm, about 30 minutes.