Peanut butter snowballs coated in chocolate and topped with a luscious caramel drizzle.
Ingredients
→ Peanut Butter Filling
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)
→ Optional Filling Texture
1/2 cup finely crushed graham crackers
1/2 cup crushed vanilla wafers
1/4 cup powdered milk
→ Chocolate 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
→ Decoration Options
Sea salt flakes
Crushed peanuts
Sprinkles
White chocolate drizzle
Steps
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.
If desired, mix in crushed graham crackers, vanilla wafers, or powdered milk for added structure and flavor.
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.
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.
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.
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.
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.
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.
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
- Ensure centers are well chilled before coating to facilitate smooth chocolate coverage and quick setting.
- Use parchment paper to prevent sticking and ease cleanup.
- A piping bag provides precision for caramel or decorative drizzles.
Required Equipment
- Mixing bowl
- Rubber spatula
- Hand mixer
- Baking sheet
- Parchment or wax paper
- Microwave-safe bowl
- Fork or dipping tool
- Small piping bag or spoon
Allergen Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Contains peanuts, milk, and gluten (if graham crackers or wafers are used); may contain soy and tree nuts depending on chocolate brand.
Nutritional Info (per serving)
This data is provided as a guide and doesn’t replace medical advice.
