Roll into 1" balls and place on waxed paper lined cookie sheet.
Refrigerate 2 hours or overnight.
Melt chocolate chips in double boiler with oil.
Stick toothpick in center of peanut butter ball, dip in chocolate about 3/4 of the ball, leaving a small amount of the peanut butter ball showing. Put back on waxed papered cookie sheet, remove toothpick. Refrigerate until set.
Keep in sealed container in cool place. The yield depends on how large you make the balls. Cooking time is actually refrigeration time.