In a medium mixing bowl, combine creamy peanut butter, melted butter, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and creamy.

Gradually add sifted powdered sugar to the bowl, mixing until a thick, pliable dough forms.

If desired, fold in crushed graham crackers, vanilla wafers, or powdered milk to add complexity to each snowball.

Line a baking sheet with parchment paper.

Use a teaspoon or small scoop to take dough, roll it into smooth balls, about 1 inch in diameter, and place on the tray.

Place the tray in the refrigerator for at least 25 minutes, or freeze for 10-15 minutes.

Melt chocolate in a microwave-safe bowl, stirring every 20-30 seconds until smooth. Optionally, blend in vegetable or coconut oil.

Remove chilled snowball centers and dip each into the melted chocolate, letting excess drip back into the bowl.

Melt soft caramels with heavy cream or milk in a microwave-safe bowl, heating until fully fluid and smooth.

Pipe or spoon the melted caramel over the chocolate-coated balls. Sprinkle with toppings while caramel is warm.

Refrigerate for 15-20 minutes to set chocolate and caramel.

Transfer to an airtight container for storage.