Line a baking sheet with parchment paper.
Melt the white chocolate chips in a microwave-safe bowl, setting the microwave at 50 percent power. Stir after 15, 30, and 45 seconds until smooth.
Let cool for five minutes
Using a mixer on medium speed, beat peanut butter with the white chocolate, butter, sugar, extract, and salt.
After a minute, roll the resulting dough into approximately 1 1/2 -inch balls.
Place these on the cooking sheet.
Put the sheet in the freezer for 30 minutes.
About 25 minutes in, melt your chips.
As before, put the microwave on 50 percent power, and stir it at the 20, 40, and 60-second mark. These may take longer than the white chocolate so continue in small timed segments until totally melted.
Take the peanut butter falls from the freezer.
Put a toothpick in each.
Dip them in the chocolate ¾ of the way to the top.
Return to the freezer for an hour.
Place the individual pieces in a freezer bag for easy access.
You can store them for up to 1 month.