Peanut Butter Snowballs Recipe

a partially eaten white chocolate peanut butter ball.

Course: candy, chocolate, Dessert, truffles

Cuisine: American

Prep Time: 20

Cook Time: 0

Chill Time: 40

Total Time: 1

Servings: truffles

Calories: 134kcal

Author: Becky Hardin

These no-bake peanut butter snowballs are the perfect mix of creamy, sweet, and salty. Made with peanut butter, graham crackers, and white chocolate, they’re melt-in-your-mouth delicious and look just like snowballs! A simple, festive treat that’s ideal for Christmas gifting or anytime cravings.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Stand Mixer (optional)
Baking Sheet

Ingredients

1 cup creamy peanut butter *
2 tablespoons unsalted butter room temperature (¼ stick)
1 teaspoon pure vanilla extract
1½ cups powdered sugar
1 cup graham cracker crumbs (from about 9 cracker sheets)
8 ounces white melting chocolate **
Festive sprinkles optional

Instructions

In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), stir together the peanut butter, softened butter, and vanilla until completely combined.
1 cup creamy peanut butter, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Add the powdered sugar and graham cracker crumbs. Stir until completely combined.
1½ cups powdered sugar, 1 cup graham cracker crumbs
Line a large rimmed baking sheet with parchment paper. Scoop out 1 tablespoon sized portions and roll them into smooth balls. Place them on the prepared baking sheet and then transfer them to the fridge to chill for 30 minutes.
Melt the white chocolate according to the package directions.
8 ounces white melting chocolate
One at a time, dip a frozen peanut butter ball into the melted white chocolate and use a fork to cover the truffle completely with white chocolate. Place the truffle back onto the baking sheet and repeat with the remaining truffles.
To decorate the truffles, place the remaining white chocolate (usually 3-4 tablespoons) into a Ziplock bag and cut off the tip of the corner. Drizzle the white chocolate over the truffles and top with festive sprinkles.
Festive sprinkles
Allow the white chocolate to harden completely (about 15 minutes in the fridge) and then transfer the truffles to an airtight container.

Notes

*Make sure to use a classic creamy peanut butter– not an all-natural peanut butter. All-natural peanut butter is too oily.

**White chocolate chips can seize up easily. If you use them instead of melting wafers, add ½ teaspoon of coconut oil to keep the coating smooth and glossy.

Tips:

Use room temperature ingredients for the easiest mixing.
Stir in ½ teaspoon of cinnamon or espresso powder for a warm holiday flavor.
If the truffles are too wet while rolling, feel free to add a bit more powdered sugar to the dough to achieve your desired texture.
Chill the peanut butter mixture for 10-15 minutes before rolling if it’s too soft. The dough firms up and you’ll get smoother, more even snowballs.
Let the melted white chocolate cool for a few minutes before dipping so it thickens slightly. This helps it cling to the truffles instead of sliding off.
Lift the truffle out of the white chocolate and tap the fork on the side of the bowl to allow any excess white chocolate to drip off.
I’m making these treats for Christmas but they are great all year long! Just swap the red and green sprinkles for another color or top the truffles with chopped peanuts.
You can also decorate the truffles with melted red and green candy melts, crushed candy canes, edible glitter, or gold sugar if you prefer.
A pinch of flaky sea salt on top also balances the sweetness beautifully.

Make-Ahead: Freeze uncoated peanut butter balls, then dip in chocolate closer to serving or gifting. They’ll taste freshly made with no texture loss.

Storage: Store peanut butter snowballs in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Nutrition