1. Line two baking sheets with parchment paper. Make sure baking sheets will fit in refrigerator or freezer for this candy needs to be chilled before dipping in chocolate.
2. Place in large mixing bowl of stand mixer fitted with beater attachment, cream together butter and peanut butter, vanilla, and salt on medium speed. Scrape down the bowl and mix to blend.
3. Add powdered sugar and mix on low speed. Candy dough should hold together to form balls.  If too sticky add more confectioner’s sugar, if too dry add more peanut butter.
4. Shape 1″ dough balls into rounds. Place on parchment lined baking sheet. Add picks, then chill for 15 minutes in freezer or refrigerator.
5. Meanwhile, in top of double boiler add chopped chocolates and melt over medium heat, stir until chocolate is melted and combined.
6. Remove chilled candies from refrigerator/freezer, dip each candy ball 2/3 of the way into melted chocolate.  Place candy on parchment lined baking sheet and allow to set, about 10-15 minutes.

Store in covered container or package as gifts.

Keep candies chilled for best result if not serving right away.