Peanut Butter Snowballs
User Reviews
4.9
Peanut Butter Snowballs
Description
This recipe begins by blending melted unsalted butter with creamy peanut butter and vanilla extract to create a smooth base. Powdered sugar and graham cracker crumbs are then mixed in until fully integrated into the peanut butter mixture. The dough is refrigerated to firm up, making it easier to shape into small balls.
After chilling, the peanut butter balls are rolled and placed on parchment paper before freezing for at least an hour to help them hold their shape during the chocolate coating. White chocolate melting wafers are melted smoothly, and the frozen balls are dipped to coat entirely. Optionally, sprinkles can be added for decoration.
These snowballs offer a rich, creamy peanut butter flavor balanced by the sweet white chocolate exterior. The chilling and freezing steps are critical to prevent melting and keep the structure intact during dipping.
They store well at room temperature for several days or longer in the refrigerator, and can be frozen up to three months in airtight containers.
Ingredients
- 1 ½ cups peanut butter creamy
- 2 cups powdered sugar
- ⅓ cup butter melted, unsalted
- ¾ cup graham cracker crumbs
- 1 tsp vanilla extract
- 1 cup white chocolate melting wafers
- Sprinkles optional
Instructions
- Melt your butter then combine it with the peanut butter and vanilla in a large bowl.
- Add the powdered sugar and graham cracker crumbs then beat again until they are well mixed into the peanut butter mix.
- Cover the entire bowl with saran wrap and place it in the refrigerator to chill for at least 30 minutes.
- Once chilled, remove from the fridge and scoop out portions using a small cookie scoop or a tablespoon and roll into balls. Continue rolling until all of the dough has been formed into balls.
- Place the balls on a parchment lined baking sheet, cover with saran wrap, and place in the freezer for at least an hour, ideally overnight.
- Place a cooling rack on a cookie sheet or line it with wax or parchment paper.
- Melt the white chocolate melting wafers either in the microwave in a microwave safe bowl at 30 second increments or on the stove using a double boiler. Melt until chocolate is completely smooth.
- Use a fork and carefully dip the peanut butter balls into the melted chocolate – make sure to work quickly so the balls don’t get too soft!
- Place the dipped balls onto parchment paper then immediately sprinkle with sprinkles if you’re using them so the chocolate doesn’t harden before you can add them.
Notes
- Freeze peanut butter balls for at least one hour before dipping to prevent melting and maintain shape.
- Store finished snowballs in an airtight container at room temperature for up to five days or refrigerate up to two weeks.
- They can be frozen in airtight bags or containers for up to three months; thaw in refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24snowballs
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 97mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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