Line a cookie sheet with parchment paper. Dab the bottom of the buckeye on a piece of wax paper to remove excess chocolate then place the buckeye on a wax paper lined baking sheet. Roll into 1 inch balls and place on a waxed paper lined cookie sheet.
Lift the buckeye carefully out of the chocolate.
Using an electric mixer cream together the peanut butter butter and vanilla extract until very smooth and fluffy. Add the peanut butter butter and vanilla to a large bowl or stand mixer and cream together for 30 seconds. Line a baking sheet with waxed paper or a silicone baking mat. Gentle lower into the chocolate and rotate so the buckeye is covered with a small hole remaining around the toothpick.
