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Instructions:
• Beat the peanut butter and butter together in a large bowl until creamy.
• Add the powdered sugar and vanilla, then beat again until combined. Stop and scrape the bottom and sides of the bowl.
• Line a baking sheet with parchment paper. Scoop the peanut butter mixture into Tablespoon-sized balls onto the parchment paper. Roll them between your palms until they are round and smooth, then place them back on the parchment paper. Freeze for 20 minutes (but no more than 30 minutes).
• Meanwhile, melt the chocolate wafers in the microwave using short 20-second bursts of heat, stirring between each burst until melted and smooth.
• Once the peanut butter balls are well-chilled, remove them from the freezer and skewer one with a toothpick. Dip the peanut butter ball into the melted chocolate until mostly covered, leaving a small round opening on top to give them the appearance of a buckeye ball. Gently shake off excess chocolate so it doesn't pool too much on the baking sheet, then return the buckeye to the baking sheet so the chocolate can set up.
• Repeat with the remaining peanut butter balls, then use your fingers or a paring knife to smooth over the toothpick mark. Let the chocolate set up before enjoying.
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