I love classic buckeyes. I mean, you can pretty much sign me up for anything involving peanut butter and chocolate. Ha. One Christmas Day, I was over at my in-law’s home and my SIL, Michelle, had a big tub of buckeyes she had made.
Even though it was probably only 10 a.m. or so, I’d say conservatively, I probably ate about five before I had to cut myself off.
It got me thinking about those classic little treats, and that’s what sparked the idea to make an inside out version. All this means is, I created a chocolate peanut butter center that then gets coated in white chocolate. I added sea salt to the top, but this isn’t necessary (or is it?!).
The mixture for these tastes a lot like puppy chow to me (the Chex-inspired treat … not actually dog food, just be clear). And although I love the look of the white chocolate on the outside, I also think coating these in dark chocolate would be pretty divine as well.
I created these by first making my own peanut butter (which is EASY so don’t be scared), but you could certainly use a store-bought peanut butter as well. I’ve added a note about that option in the recipe card below. Enjoy! xo. Emma
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- 2 cups peanuts
- 1 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon cocoa
- 1 cup powdered sugar
- 6 ounces white chocolate chips
- 1 tablespoon coconut oil
- flaky sea salt to top (optional)
- In a food processor, combine the peanuts, vanilla extract, and salt. Process until the mixture becomes peanut butter. It doesn’t have to be perfectly smooth. Add the cocoa and process until well combined.
- Transfer the mixture to a mixing bowl and stir in the powdered sugar. The mixture should become a dough. You want it to hold its shape. Roll into small (roughly 2 tablespoon size) balls. Top with flaky sea salt if using. Insert a toothpick into each and freeze for 30 minutes.
- Melt the chocolate and coconut oil. You can do this either in a double boiler or in the microwave in 30 second increments. Use the toothpicks to dip the balls into the chocolate and place on a plate covered in wax paper. Allow the chocolate to set. You can speed this up if you want to pop them in the refrigerator or freezer.