In the bowl of a stand mixer using paddle attachment, combine peanut butter, butter, and salt for about 30 seconds on medium speed. Some butter pieces will still be visible. Turn mixer to low and gradually add in powdered sugar. Refrigerate peanut butter mixture for 15 minutes to make rolling into balls easier.

Once peanut butter mixture has chilled, line two plates with waxed paper and beginning scooping and rolling. Use a small cookie scoop or a tablespoon sized measuring spoon to measure peanut butter mixture and roll lightly into balls. Place balls on waxed paper lined plates. Insert toothpicks into each ball and freeze 1 hour or until ready to dip.

Melt chocolate wafers according to package instructions. Add melted chocolate to a small deep bowl. Remove one plate of peanut butter balls at a time and work quickly to dip about 2/3 of the ball in the melted chocolate. Gently tap toothpick on side of bowl to remove extra chocolate and set balls back on waxed paper. If the toothpicks get too loose while dipping, return balls to freezer. Rewarm dipping chocolate as needed to keep it smooth and easy to use.

Once the dipping is complete, remove toothpicks and check each one to make sure the toothpick is intact and no piece has broken off inside the ball. Refrigerate peanut butter ball until chocolate is set and peanut butter is chilled. Serve Buckeyes chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.