Combine peanut butter and butter in a large bowl, and beat until combined and smooth.
Add in the vanilla and salt.
Gradually add in the powdered sugar, while mixing slowly, until combined, and until it reaches a dough like consistency, that will hold its shape. Add more powdered sugar, 1 TBS at a time if needed.
Scoop into tablespoon sized balls and roll into balls. Place on a cookie sheet lined with parchment or a silicone liner.
Place in the freezer for about 30 minutes.
Melt chocolate chips in a small bowl (with coconut oil if desired) in 30 second increments, stirring after each, until smooth. It should just take about 1 minute total.
Remove peanut butter balls from the freezer and stick a toothpick in the top.
Use the toothpick to hold it and dip the buckeye ball into the chocolate.
Return the ball to the cookie sheet. Remove the toothpick.
Use your fingers to smooth the peanut butter to remove the toothpick hole.
Set pan in the fridge to help chocolate harden.
Store buckeye balls in the fridge in a ziplock bag, or airtight container for up to 2 weeks.