Peanut butter snowballs are the white-chocolate cousin of buckeyes. A soft peanut butter center is rolled into balls, chilled, dipped in melted white chocolate and rolled in shredded coconut so they look like fresh snowballs. No oven, five ingredients, and they keep for weeks in the fridge.
Why You’ll Love It
- No baking.
- Five ingredients.
- Make them 2 weeks ahead.
What You Need
- 1 cup creamy peanut butter
- 1/4 cup butter (softened)
- 2 cups powdered sugar
- 12 oz white chocolate chips or melting wafers
- 1 cup sweetened shredded coconut (or white sprinkles)
How to Make Peanut Butter Snowballs
- Beat the peanut butter and butter together, then mix in the powdered sugar until a soft dough forms.
- Roll into 1-inch balls and set on a parchment-lined sheet. Freeze 20 minutes.
- Melt the white chocolate in the microwave in 30-second bursts, stirring until smooth.
- Dip each ball in the white chocolate with a fork, let the extra drip off, and roll it right away in the coconut.
- Set back on the parchment and chill 15 minutes until firm.
Tips
- Cold centers dip cleaner; keep them in the freezer while you work.
- A teaspoon of coconut oil in the white chocolate makes it thinner for dipping.
- Roll in white nonpareils instead of coconut for a sparkly snowball.
Serving and Storing
Keep in an airtight container in the fridge up to 2 weeks, or freeze for 2 months.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes, the centers will just have a little crunch.
Why did my white chocolate seize?
It got too hot. Melt it slowly and stir between bursts.
How many does it make?
About 36 snowballs.
Peanut Butter Snowballs
Creamy peanut butter centers dipped in white chocolate and rolled in coconut or sprinkles. A no-bake Christmas candy that looks like little snowballs.
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Ingredients
- 1 cup creamy peanut butter
- 1/4 cup butter softened
- 2 cups powdered sugar
- 12 oz white chocolate chips or melting wafers
- 1 cup sweetened shredded coconut or white sprinkles
Instructions
- Beat the peanut butter and butter together, then mix in the powdered sugar until a soft dough forms.
- Roll into 1-inch balls and set on a parchment-lined sheet. Freeze 20 minutes.
- Melt the white chocolate in the microwave in 30-second bursts, stirring until smooth.
- Dip each ball in the white chocolate with a fork, let the extra drip off, and roll it right away in the coconut.
- Set back on the parchment and chill 15 minutes until firm.
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