Using an electric mixer in a large bowl, combine the margarine, powdered sugar, and peanut butter until creamy. This is your peanut butter frosting. 

Crumble your chocolate cake into the frosting. 

Mix the frosting and cake until a thick mixture forms. I found the easiest way to do this was with my hands. 

Refrigerate the mixture for 1 hour to make it easier to work with 

Roll the mixture into one inch balls and place on a sheet tray or in a foil pan in a single layer

Melt the 1/2 cup of chocolate chips in the microwave and coat the end of the cake pop stick with chocolate before sticking it in the ball. This will help the cake pop adhere to the stick. 

Refrigerate the pops for 2 hours 

Melt the rest of the chocolate chips with the oil in the microwave in a small but deep container – this will make dipping easier.

Dip each cake pop in the chocolate and if desired, then dip in the crushed peanuts, sprinkles, etc. 

Let set in the fridge for 1 hour or until very hard.