Peanut Butter Snowballs (Print Version)

# Ingredients:

→ For the Peanut Butter Balls

01 - 1 cup creamy peanut butter (not natural style with oils)
02 - 6 tbsp unsalted butter, softened
03 - 2 cups powdered sugar

→ For the Coating

04 - 16 oz almond bark or white melting candy coating
05 - Sprinkles for decorating (optional)

# Instructions:

01 - In a medium bowl, mix together the peanut butter and softened butter until smooth and creamy.
02 - Slowly add the powdered sugar and keep mixing until everything is well combined. It'll look crumbly at first, but keep going and it will all come together into a dough.
03 - Cover the bowl and stick it in the fridge for one hour to firm up.
04 - Once chilled, scoop out 1-inch portions and roll them into balls with your hands. Place them on a cookie sheet as you go.
05 - Put the cookie sheet in the freezer while you melt the chocolate. This helps them hold their shape when dipping.
06 - Put the almond bark or white chocolate in a microwave-safe glass bowl. Microwave for 15 seconds at a time, stirring or shaking between each interval. Do this about 3 times total. You might need more time depending on your microwave, but be careful - overheated chocolate gets really stiff and clumpy.
07 - Keep stirring the chocolate until it's completely smooth and melted.
08 - Take the peanut butter balls out of the freezer. Stick a toothpick into a ball, dip it into the melted chocolate, then tap your wrist a few times with your other hand. This helps the excess chocolate drip off.
09 - Drop each coated ball onto a sheet of wax paper and immediately top with sprinkles if using. Let them sit until the chocolate hardens completely.

# Notes:

01 - Don't use natural peanut butter - the oils separate and it won't work right.
02 - The mixture looks really crumbly when you add the sugar, but keep mixing and it comes together.
03 - Freezing the balls before dipping keeps them from falling apart in the warm chocolate.
04 - The wrist-tapping trick really does help the excess chocolate drip off cleanly.
05 - Store these in the fridge in an airtight container for up to a week.
06 - These make great holiday gifts or cookie tray additions.

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