Description

Delightfully rich and creamy Chocolate Peanut Butter Snowballs combine smooth peanut butter, sweet powdered sugar, and a luscious chocolate coating with optional crunchy mix-ins and decorative toppings. These bite-sized treats are perfect for parties or a festive snack, featuring a smooth peanut butter center dipped in melted chocolate and drizzled with caramel and other decorations for a perfect balance of flavors and textures.

Ingredients

Scale

Snowball Base

1 cup creamy peanut butter
2 tablespoons unsalted butter, melted
1 1/2 to 2 cups powdered sugar, sifted
1/4 teaspoon vanilla extract
Pinch fine salt (optional)
1/2 cup finely crushed graham crackers (optional)
1/2 cup crushed vanilla wafers (optional)
1/4 cup powdered milk (optional)

Coating

12 ounces semi-sweet or milk chocolate melting wafers or chips
1 teaspoon vegetable or coconut oil (optional)

Caramel Drizzle

1/4 cup soft caramel candies or caramel sauce
1 teaspoon heavy cream or milk

Decorations

Sea salt flakes (for decoration)
Crushed peanuts (for decoration)
Sprinkles (for decoration)
White chocolate drizzle (for decoration)

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Instructions

Mix the Base Ingredients: In a medium mixing bowl, blend peanut butter, melted butter, vanilla extract, and a pinch of salt until the mixture is smooth and uniform in texture.
Add Powdered Sugar: Gradually incorporate sifted powdered sugar into the peanut butter mixture until a thick, pliable dough forms. Adjust the amount of powdered sugar as needed to achieve a firm, non-sticky consistency.
Incorporate Optional Mix-Ins: If desired, fold in crushed graham crackers, crushed vanilla wafers, or powdered milk to add structure and extra flavor to the dough.
Prepare the Work Surface: Line a baking sheet with parchment paper to place the formed snowballs on for chilling and coating.
Form Snowballs: Using a teaspoon or small scoop, portion out the dough and roll between your palms to create smooth balls approximately 1 inch in diameter. Arrange the balls evenly on the prepared baking sheet.
Chill the Snowballs: Place the baking sheet in the refrigerator for at least 25 minutes or freeze for 10 to 15 minutes to ensure the centers become firm before dipping in chocolate.
Melt Chocolate: In a microwave-safe bowl, melt the chocolate in 20-30 second intervals, stirring well after each interval until fully smooth. Stir in vegetable or coconut oil if a thinner coating is preferred.
Coat Snowballs: Remove the chilled centers from the refrigerator. Using a fork or dipping tool, submerge each ball into the melted chocolate, allowing excess to drip off. Place the coated balls back onto the parchment-lined baking sheet.
Prepare Caramel Drizzle: In a microwave-safe bowl, melt the caramel candies with heavy cream or milk. Heat in 10-15 second intervals, stirring until the mixture is fluid and smooth.
Decorate: Pipe or spoon the melted caramel in thin lines over the chocolate-coated snowballs. Immediately garnish with sea salt flakes, crushed peanuts, sprinkles, or white chocolate drizzle before the coatings set.
Set the Snowballs: Return the tray to the refrigerator and chill for 15 to 20 minutes until the chocolate and caramel coatings are fully firm and set.
Store: Transfer the finished snowballs into an airtight container for storage, and keep refrigerated until ready to serve.

Notes

Adjust powdered sugar quantity based on desired dough firmness; adding optional crushed crackers or wafers enhances texture and flavor.
Using vegetable or coconut oil helps create a smoother, thinner chocolate coating that sets nicely.
The chilling step is essential to prevent breaking or cracking during dipping.
Use a small scoop or teaspoon for uniform snowball size and even coating.
Decorate immediately after caramel drizzle to ensure toppings stick before setting.
Store in an airtight container in the refrigerator to maintain freshness and firmness.

Prep Time: 15 minutes
Cook Time: 10 minutes (melting chocolate and caramel)
Category: No-Cook
Method: No-Cook
Cuisine: American