Chocolate Peanut Butter Snowballs (Print-Friendly Version)

These chocolate peanut butter snowballs are an ideal homemade treat, especially for winter gatherings or festive parties. With caramel and a sprinkling of peanuts and chocolate, each bite delivers perfect crunch and sweetness—one to keep handy.

# Ingredients You’ll Need:

→ 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
06 - 1/2 cup finely crushed graham crackers
07 - 1/2 cup crushed vanilla wafers
08 - 1/4 cup powdered milk

→ Chocolate Coating and Decorations

09 - 12 ounces semi-sweet or milk chocolate melting wafers or chips
10 - 1 teaspoon vegetable oil or coconut oil
11 - 1/4 cup soft caramel candies or caramel sauce
12 - 1 teaspoon heavy cream or milk
13 - Sea salt flakes
14 - Crushed peanuts
15 - Sprinkles
16 - White chocolate for drizzling

# How to Make It:

01 - In a medium mixing bowl, combine creamy peanut butter, melted unsalted butter, vanilla extract, and a pinch of fine salt. Stir until smooth. Gradually add sifted powdered sugar, mixing continuously until a thick, pliable dough forms. Adjust the amount of sugar to achieve a firm, non-sticky texture.
02 - Blend in finely crushed graham crackers, crushed vanilla wafers, and powdered milk for added flavor and structure.
03 - Shape the mixture into balls, approximately 1 inch in diameter, and place them on a parchment-lined tray. Refrigerate for a minimum of 25 minutes or freeze for 10 to 15 minutes until the centers are firm.
04 - In a microwave-safe bowl, melt chocolate wafers or chips in 20 to 30 second intervals, stirring after each interval until completely smooth. For a thinner coating, blend in vegetable or coconut oil. Alternatively, melt over a double boiler on low heat.
05 - Remove chilled centers from the refrigerator. Using a fork or dipping tool, submerge each ball in the melted chocolate, coating thoroughly. Allow any excess to drip off, then return coated balls to the parchment-lined tray.
06 - Melt soft caramel candies with heavy cream or milk in a microwave-safe bowl, heating in 10 to 15 second intervals and stirring between cycles until smooth and fluid.
07 - Pipe or spoon melted caramel in thin lines over the chocolate-coated balls. Immediately sprinkle with sea salt flakes, crushed peanuts, sprinkles, or a drizzle of white chocolate if desired, before the coatings set.
08 - Refrigerate the tray for 15 to 20 minutes until the chocolate and caramel are firm. Transfer the finished snowballs to an airtight container for storage.

# Extra Suggestions:

01 - Always ensure centers are thoroughly chilled before coating to promote smooth chocolate coverage and rapid setting.
02 - Line trays with parchment paper to prevent sticking and facilitate easy clean-up.
03 - For precision, use a piping bag for caramel and decorative drizzles.

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