This is my favorite version of Buckeyes. The white chips add sweetness and firmness without making the peanut butter portion overly sweet.
The peanut butter mixture starts out soft, so you'll end up having to chill it. I like to scoop out the 32 (or so) portions, chill, then shape the already chilled portions. If you can't work with the filling or find it's too soft and don't want to deal with chilling/freezing shenanigans, make these as peanut butter cups instead. Spoon melted chocolate into bottom of a mini or regular size muffin tins lined with cupcake papers. Flatten a portion of peanut butter filling and stick it in the middle, then cover with more melted chocolate. Freeze or chill until set. When cold, peel off the paper.