Description
Peanut Butter Snowballs are creamy, bite-sized treats coated in a snowy layer of powdered sugar or white chocolate. These no-bake delights are perfect for the holidays and make a festive addition to any dessert tray or gift box!
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar (plus extra for coating, if desired)
- 1 1/2 cups crushed graham crackers (about 12 sheets)
- 1 teaspoon vanilla extract
- 8 oz white chocolate (for dipping)
- Optional Garnishes: sprinkles, shredded coconut, or crushed peanuts
Instructions
- Prepare the Peanut Butter Mixture:
- In a large bowl, mix the peanut butter, softened butter, powdered sugar, crushed graham crackers, and vanilla extract until well combined. The mixture should form a dough-like consistency.
- Shape the Snowballs:
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 15–20 minutes, or until firm.
- Melt the White Chocolate:
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each, until smooth and fully melted.
- Coat the Snowballs:
- Using a fork or toothpick, dip each frozen peanut butter ball into the melted white chocolate, allowing any excess to drip off. Place the coated balls back onto the parchment paper.
- Decorate (Optional):
- While the chocolate is still wet, sprinkle the snowballs with sprinkles, shredded coconut, or crushed peanuts for added flair.
- Set and Serve:
- Let the snowballs set at room temperature or refrigerate until the chocolate hardens. Serve chilled or at room temperature.
Notes
- For a simpler version, skip the white chocolate and roll the peanut butter balls in powdered sugar or shredded coconut instead.
- These snowballs can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 3 months.
- Substitute crushed graham crackers with crushed cookies, like vanilla wafers or Oreos, for a fun variation.