In a large mixing bowl, combine peanut butter, powdered sugar and melted butter using an electric hand or stand mixer. Mix until well smooth.

Add in graham cracker crumbs, vanilla and sea salt and mix again until fully combined.

Using a 1-½ inch cookie scoop, scoop the mixture and roll into 1 - 1-½ inch balls. Use the palms of your hands to compress the mixture together (like a stress ball) and form into an even, smooth, and round ball. Do this until the mixture is completely used.

Place each snowball on a baking sheet covered with parchment paper and place inside the refrigerator for 1 hour.

About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate by first adding the chocolate wafers to a microwave safe bowl. Heat wafers on 50% powder for 1 minute and stir when completed. Add 1 tablespoon of crisco shortening and return to the microwave for 30 second intervals on 50% power, stirring in between each turn. Do this until the wafers are silky smooth and fully melted.

Using two forks or dipping tools, dip each snowball into the melted chocolate, covering it completely.

Immediately place on parchment paper and top with Christmas sprinkles. Repeat this process one snowball at a time.

Return baking sheet to the refrigerator and chill for an additional 30 minutes before serving.