Buckeyes

Line rimmed baking sheet with parchment paper. Microwave white chocolate chips in bowl at 50 percent power, stirring occasionally, until melted, about 1 minute. Let cool for 5 minutes. Using stand mixer fitted with paddle, beat butter, peanut butter, melted white chocolate, sugar, vanilla, and salt on medium-high speed until just combined, about 1 minute. Roll peanut butter mixture into 1¼-inch balls and space them evenly on prepared sheet. Freeze until firm, about 30 minutes.

Microwave semisweet chocolate chips in bowl at 50 percent power, stirring occasionally, until melted and smooth, 1½ to 2 minutes. Using toothpick, dip chilled peanut butter balls one at a time into melted chocolate, leaving top quarter uncovered. Return peanut butter balls to sheet and refrigerate until chocolate is set, about 1 hour. Serve. (Buckeyes can be refrigerated for up to 1 week or frozen for up to 1 month.)