In a bowl combine the peanut butter, butter, vanilla and salt until smooth. Then add the powdered sugar and beat until smooth.
Line a baking sheet. Portion out mixture in heaping teaspoons onto sheet. Roll into smooth balls. Freeze 15 minutes.
Melt chocolate in a double boiler.
Poke a skewer into the top of a peanut butter ball, dip 3/4 of the way into chocolate, leaving a round eye of peanut butter exposed on top. Place dipped balls back on baking sheet. Smooth over hole left by skewer.
Refrigerate 3O minutes.