Chocolate Peanut Butter Snowballs (Print Version)
Peanut butter snowballs coated in chocolate and topped with a luscious caramel drizzle.
# Ingredients:
→ Peanut Butter Filling
01 -
1 cup creamy peanut butter
02 -
2 tablespoons unsalted butter, melted
03 -
1 1/2 to 2 cups powdered sugar, sifted
04 -
1/4 teaspoon vanilla extract
05 -
Pinch fine salt (optional)
→ Optional Filling Texture
06 -
1/2 cup finely crushed graham crackers
07 -
1/2 cup crushed vanilla wafers
08 -
1/4 cup powdered milk
→ Chocolate Coating
09 -
12 ounces semi-sweet or milk chocolate melting wafers or chips
10 -
1 teaspoon vegetable or coconut oil (optional)
→ Caramel Drizzle
11 -
1/4 cup soft caramel candies or caramel sauce
12 -
1 teaspoon heavy cream or milk
→ Decoration Options
13 -
Sea salt flakes
14 -
Crushed peanuts
15 -
Sprinkles
16 -
White chocolate drizzle
# Steps:
01 -
In a medium mixing bowl, blend peanut butter, melted butter, vanilla extract, and a pinch of salt until smooth. Gradually incorporate sifted powdered sugar until a thick, pliable dough forms, adjusting powder as needed for a firm, non-sticky texture.
02 -
If desired, mix in crushed graham crackers, vanilla wafers, or powdered milk for added structure and flavor.
03 -
Line a baking sheet with parchment paper. Portion dough using a teaspoon or small scoop, then roll between palms to form smooth balls, approximately 1 inch in diameter. Arrange on prepared tray.
04 -
Place tray in the refrigerator for a minimum of 25 minutes, or freeze for 10 to 15 minutes, to ensure centers are firm before coating.
05 -
In a microwave-safe bowl, melt chocolate in 20 to 30 second intervals, stirring after each, until fully smooth. Blend in oil if a thinner consistency is preferred. Alternatively, use a double boiler over low heat.
06 -
Remove centers from refrigeration. Using a fork or dipping tool, submerge each ball in melted chocolate, allowing excess to drip off. Place coated balls back on parchment-lined tray.
07 -
Melt caramels with heavy cream or milk in a microwave-safe bowl, heating in 10 to 15 second intervals and stirring until fluid and smooth.
08 -
Pipe or spoon melted caramel in thin lines over chocolate-coated balls. If using, immediately add sea salt flakes, crushed peanuts, sprinkles, or white chocolate drizzle before coatings set.
09 -
Return tray to the refrigerator for 15 to 20 minutes until chocolate and caramel are fully firm. Transfer finished snowballs to an airtight container for storage.
# Notes:
01 -
Ensure centers are well chilled before coating to facilitate smooth chocolate coverage and quick setting.
02 -
Use parchment paper to prevent sticking and ease cleanup.
03 -
A piping bag provides precision for caramel or decorative drizzles.