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Line a rimmed baking sheet with parchment paper.
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Add the peanut butter, cream cheese, salt, and ½ cup beaten Golden Grahams to the bowl of an electrical combination. Beat except mixed. Add the confectioners’ sugar and butter, mix except integrated.
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Roll dough into 32 balls and bid onto prepared baking sheet. Refrigerate for in any case 10 minutes.
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Meanwhile, melt the dark chocolate and ½ tablespoon vegetable oil in the microwave or a heatproof bowl bid over a saucepan of barely simmering water.
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Take dangle of the dough balls from the fridge. Utilizing a spoon or the tines of a fork, dip half of the balls in the melted chocolate, one at a time, and return to the baking sheet. (Make certain each ball is fully covered in chocolate.) Sprinkle the head of every chocolate-dipped truffle with reserved beaten Golden Grahams.
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Return baking sheet to the fridge as you repeat the technique with the white chocolate.
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Refrigerate all of the truffles except firm, about half-hour.