Description
Peanut Butter Snowballs are a delicious no-bake dessert featuring creamy peanut butter mixed with graham cracker crumbs and coated in smooth white chocolate. These festive treats are perfect for holiday gatherings or anytime you want a sweet, easy-to-make snack that requires no oven time.
Ingredients
Scale
Peanut Butter Dough
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
Coating and Topping
- 2 cups white chocolate melting wafers or almond bark
- 1 tablespoon coconut oil (optional, for thinning chocolate)
- 1/4 cup finely shredded coconut (optional, for rolling)
Instructions
- Mix Dough: In a large bowl, combine the creamy peanut butter and softened unsalted butter until the mixture is smooth and well blended. Add the powdered sugar, vanilla extract, and graham cracker crumbs to the peanut butter mixture and stir thoroughly until a thick dough forms.
- Shape Snowballs: Scoop out tablespoon-sized portions of the dough and roll each portion into smooth, round balls. Place these peanut butter balls evenly spaced on a baking sheet lined with parchment paper.
- Chill: Freeze the peanut butter balls on the baking sheet for 20 minutes to help them firm up and hold their shape for dipping.
- Melt Chocolate: In a microwave-safe bowl, melt the white chocolate melting wafers along with the optional coconut oil in 20-second intervals. Stir well between each heating session until the chocolate is completely smooth and fluid.
- Dip and Decorate: Remove the chilled peanut butter balls from the freezer and dip each one into the melted white chocolate, allowing excess chocolate to drip off. Place the coated snowballs back on the parchment-lined baking sheet. While the coating is still wet, optionally roll or sprinkle them with finely shredded coconut for added texture and visual appeal.
- Set Chocolate: Refrigerate the dipped peanut butter snowballs for 15 minutes or until the white chocolate coating is fully set and firm.
Notes
- Use semisweet chocolate instead of white chocolate for a less sweet version.
- Store the snowballs in the refrigerator for up to 2 weeks or freeze for up to 3 months for longer shelf life.
- If the dough feels too soft or sticky, add an extra tablespoon of graham cracker crumbs to help firm it up.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
