Chocolate Peanut Butter Snowballs (Print Format)
Rich peanut butter snowballs coated in chocolate and drizzled with luscious caramel for an easy sweet delight.
# Ingredients:
→ Filling
01 -
1 cup creamy peanut butter
02 -
1/4 cup unsalted butter, softened
03 -
1 1/2 cups powdered sugar
04 -
1 cup graham cracker crumbs
→ Cookie Base
05 -
1 1/4 cups chocolate sandwich cookie crumbs (e.g., Oreo, filling removed)
06 -
1/4 cup unsalted butter, melted
→ Coating and Drizzle
07 -
1 1/2 cups milk or dark chocolate chips
08 -
1/2 cup white chocolate chips (optional, for marbled effect)
09 -
1/2 cup caramel sauce
10 -
1 tablespoon vegetable oil (optional, to thin chocolate)
# Steps:
01 -
Combine creamy peanut butter, softened unsalted butter, and powdered sugar in a large bowl. Stir until smooth and creamy. Incorporate graham cracker crumbs and mix thoroughly. Refrigerate the mixture for 15 minutes.
02 -
In a separate bowl, combine chocolate sandwich cookie crumbs with melted unsalted butter until a sticky dough forms. Chill in the refrigerator for 10 to 15 minutes.
03 -
Scoop approximately one tablespoon of peanut butter filling and roll into uniform balls. Repeat until all filling is used.
04 -
Flatten one tablespoon of chilled cookie dough in your palm. Place a peanut butter ball in the center and wrap the dough around completely, rolling into a smooth ball. Repeat for all peanut butter balls.
05 -
Place formed snowballs on a tray and refrigerate for at least 30 minutes to firm up.
06 -
Melt milk or dark chocolate chips in a microwave-safe bowl using 30-second intervals, stirring in between until smooth. Add vegetable oil if chocolate requires thinning.
07 -
Dip each chilled snowball into the melted chocolate, allowing excess to drip off. Place coated snowballs on a parchment-lined baking sheet.
08 -
If desired, drizzle melted white chocolate over the chocolate-coated snowballs before the coating sets.
09 -
Warm caramel sauce until pourable. Drizzle evenly over each coated snowball.
10 -
Refrigerate the prepared snowballs for an additional 30 minutes to allow chocolate and caramel to firm completely before serving.
# Tips:
01 -
Use room temperature ingredients for optimized texture. Chilling steps are essential for shaping and coating. Vegetable oil aids in thinning chocolate for easier dipping. Store finished items refrigerated for up to one week.