Holiday Recipe Exchange: Inside-Out Buckeyes for the Butter Theme

Sometimes, inspiration works in funny ways. Sometimes, inspiration causes you to completely turn a recipe inside out. Like I did with these Inside-Out Buckeyes.

But wait. How did I get here? Did this just pop into my head out of nowhere? Sadly, I’m not that creative. You see, this week’s Holiday Recipe Swap theme is butter.

Sweet, wonderful butter, that can really be used in any recipe. I had butter ganache on the brain anyway, after enjoying a Teuscher Buttercrunch truffle, and reasoned that I could use butter ganache as a base for my recipe.

And then I kept seeing recipes for Buckeyes, those chocolate-covered peanut butter confections that are constructed to resemble the nuts of a buckeye tree. Suddenly I realized what I had to do.

I had to make buckeyes with chocolate centers and peanut butter coating. I had to. And I had to call them Inside-Out Buckeyes, because that’s what they are.

If you think this sounds as wonderful as I do...vote for them! Come join the fun at the My Baking Addition and GoodLife Eats Holiday Recipe Swap Sponsored by Kerrygold.

Alternatively, you could take a stab at making them on your own. Here’s how it goes.

Inside-Out Buckeye Ingredients

16 oz semi-sweet chocolate (El Rey 61% Cocoa Mijao), melted and cooled

8 tbsp butter

4 c powdered sugar

1 tsp vanilla

½ tsp salt

2 10-ounce bags of Reese’s Peanut Butter Chips

Obviously, chocolate is a key ingredient. As it is in all recipes here.

Once the chocolate was melted and subsequently cooled, I whipped it together with the butter, slowly mixed in the powdered sugar, and then added in the vanilla and salt.

It was delicious. Trust me. I took the portion that I didn’t eat, and rolled it into balls ¾” in diameter.

Since these were to be inside-out buckeyes, meaning chocolate inside and peanut butter outside, I needed something special for dipping.

Reese’s chips! I’d debated trying to make my own coating out of coconut butter and peanut flour, but grabbing some of these chips and melting them is much easier.

In preparation for dipping the chocolate balls in the melted peanut butter chips, I chilled them and poked toothpicks in them to make dipping easier.

Then, one by one, I rolled them around in the melted peanut butter chips.

I shook off the excess coating, and set them on parchment paper to solidify.

After about an hour, they were nicely set, and ready to eat.

I had to hide these from myself. In the back of the refrigerator. Peanut butter and chocolate are usually a delicious combination, but these things are unreal.

So unreal that you should vote for them as this week’s best butter-themed recipe. Seriously. It’s just not possible to do better than this.