Peanut Butter Snowballs

Peanut butter snowballs are essentially what happens when you take the addictive filling of a peanut butter cup, roll it into bite-sized spheres, and give them a festive white chocolate coating. They are the ultimate "cheat code" for holiday baking. I discovered this recipe when my daughter’s teacher requested "homemade-only" treats for a class party. Since I’m more of a panic-assembler than a professional baker, I rolled these together and hoped for the best. To my surprise, the teacher was so impressed by the "presentation" that I’ve been the designated candy-maker for every school event since. It turns out that dipping things in white chocolate is an easy way to look like a pro without actually using an oven.

My neighbor Jennifer is a hardcore "clean eater" who usually treats refined sugar like a personal insult. At a holiday party, she spent ten minutes explaining her sugar-free philosophy before I watched her quietly inhale four of these snowballs. She later tried to recreate them at home with natural peanut butter and dark chocolate in the name of "health," and apparently, they turned into a pile of oily brown mush. Now she makes the "real" version for her family but posts them with captions about "holiday balance" to save face!

What Goes Into Them

• Creamy Peanut Butter: 1 cup (avoid natural/oil-separating varieties)
• Unsalted Butter: 6 tablespoons, softened to room temperature
• Powdered Sugar: 2 cups
• White Almond Bark: 16 ounces (also known as vanilla candy coating)
• Sprinkles: For that festive "snowball" look

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Making the Snowballs

1. The Peanut Butter Base In a medium bowl, cream together the peanut butter and softened butter until perfectly smooth. Gradually mix in the powdered sugar. **Note:** It will look crumbly at first—keep mixing! It will eventually transform into a smooth, pliable dough. ### 2. The First Chill Press plastic wrap onto the surface of the dough and refrigerate for **1 hour**. This makes the mixture firm enough to handle without it sticking to your palms. ### 3. Roll and Freeze Shape the dough into 1-inch balls (about a tablespoon each). Place them on a parchment-lined baking sheet and **freeze for at least 30 minutes**. They need to be frozen solid before dipping. ### 4. Melt the Coating Place the almond bark in a glass bowl. Microwave in **15-second intervals**, stirring between each one. This prevents the coating from "seizing" or getting grainy. Stop as soon as it's smooth. ### 5. The Dip Use a toothpick to dip each frozen ball into the melted coating. Shake gently to remove excess. Place back on the parchment paper and immediately add sprinkles before the coating sets. Let them sit for 20 minutes to harden completely.

"I once tried to skip the freezing step and just used refrigerated balls. They were too soft, and as soon as I dipped them, the toothpick pulled right out, leaving the ball drowning in the warm chocolate. Freeze them solid—it saves your sanity!"

Storage and Variations

These snowballs are incredibly shelf-stable but stay freshest when kept in an airtight container in the refrigerator for up to 1 week. They also freeze beautifully for up to 2 months—just thaw them in the fridge for a few hours before serving.

• Crunchy Version: Use crunchy peanut butter for a bit of texture inside the snowball
• Mocha Twist: Add a teaspoon of instant espresso powder to the peanut butter mixture
• Dark & Light: Drizzle melted dark chocolate over the white coating for a sophisticated striped look
• Peppermint Crunch: Top with crushed candy canes instead of sprinkles

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These peanut butter snowballs have become my go-to for holiday gifting because they look elegant and taste exactly like a high-end confection. They’re the perfect reminder that you don't need a degree in pastry arts to win the holiday cookie exchange—sometimes you just need a jar of peanut butter and some white chocolate!

Frequently Asked Questions

→ Can I use natural peanut butter?

No, natural peanut butter with the oils on top won't work. The oils will separate and the balls won't hold together. Use regular creamy peanut butter like Jif or Skippy.

→ Why is my mixture so crumbly?

That's totally normal when you first add the powdered sugar. Keep mixing and it will come together into a dough. If it's really dry, add a tiny bit more butter.

→ Do I have to freeze the balls before dipping?

Yes! If you don't freeze them, they'll fall apart or get mushy when you dip them in the warm chocolate. The freezing step is important.

→ Can I use milk chocolate instead of white?

Sure! Milk chocolate, dark chocolate, or even a mix would be delicious. They just won't look like snowballs anymore.

→ How do I store these?

Keep them in an airtight container in the fridge for up to a week. You can also freeze them for up to 3 months.

→ Why is my chocolate getting thick and clumpy?

You probably overheated it. Chocolate seizes up when it gets too hot. Microwave in short 15-second bursts and stir between each one.