Line a rimmed baking sheet with a silicone baking mat. Set aside.
Place crunchy peanut butter, creamy peanut butter, melted butter, vanilla extract, and maple extract into the bowl of a stand mixer.
Beat until well combined.
Beat in sifted powdered sugar and salt.
Beat in graham cracker crumbs.
Use a small cookie scoop to scoop the dough into 42 even bites.
Roll into smooth balls, then place onto the prepared baking sheet.
Place in the freezer until firm, about 30 minutes to 1 hour.
Place chopped chocolate and oil into a large microwave safe bowl.
Heat in 30 second intervals, stirring in between, until the chocolate is melted and smooth.
Use a fork to submerge one frozen ball into the melted chocolate, let the excess chocolate drip off, then place it back onto the prepared baking sheet.
Optional - immediately sprinkle with chopped peanuts.
Repeat with remaining peanut butter balls.
Place back into the freezer until the chocolate has hardened.
Store in a sealed airtight container in the fridge or freezer.
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