Combine butter, peanut butter, vanilla, and salt in a large bowl. Beat with an electric mixer for about 2 minutes, or until smooth and creamy.

Add 1 1/2 cups of the powdered sugar, and beat until smooth. Add the remaining peanut butter and mix until smooth, scraping the sides of the bowl occasionally. The mixture should be fairly stiff.

Use a small cookie scoop to portion the dough into 1 tablespoon (.6oz) sizes. Roll the peanut butter mixture into 1-inch balls in the palms of your hands.

Place balls in a single layer on a cookie sheet lined with parchment paper or silicone liner. Freeze for about 20 minutes, or until firm.

Pour half of the chocolate into a small microwave-safe bowl. Melt at half power in 20-second intervals, stirring every time you remove it.

Remove a few peanut butter balls from the freezer and insert a toothpick into each one. Using the toothpick as a handle, dip each ball into the melted chocolate, leaving an uncoated spot at the top.

Let the excess chocolate drip back into the bowl, then place the ball on wax paper. Repeat with the remaining balls, melting the rest of the chocolate when needed.

Let the peanut butter buckeye balls sit for several hours until the chocolate hardens. (Or place them in the refrigerator for 45 minutes, or the freezer for 20 minutes.)

Once the chocolate has set, remove the toothpicks. If desired, you can cover the toothpick hole by smudging it with a wet finger, or a butter knife.

You can store the buckeye candy in an airtight container at room temperature for a week, in the refrigerator for a month, or in the freezer for 3 months. Place waxed paper between the layers.