No-Bake Chocolate Peanut Butter Snowballs (Print-Friendly Version)
Ready-to-eat cookie crumbs and peanut butter form chilled centers dipped in chocolate. These no-bake bites are separate from the baked cocoa snowball cookies.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 cup creamy peanut butter
02 - 2 tablespoons unsalted butter, melted
03 - 1 1/2 to 2 cups powdered sugar, sifted
04 - 1/4 teaspoon vanilla extract
05 - Pinch fine salt
06 - 1/2 cup finely crushed graham crackers
07 - 1/2 cup crushed vanilla wafers
08 - 1/4 cup powdered milk
09 - 12 ounces semi-sweet or milk chocolate melting wafers or chips
10 - 1 teaspoon vegetable oil or coconut oil
11 - 1/4 cup soft caramel candies or caramel sauce
12 - 1 teaspoon heavy cream or milk
13 - Sea salt flakes
14 - Crushed peanuts
15 - Sprinkles
16 - White chocolate for drizzling
# How to Make It:
01 - Mix peanut butter, melted butter, vanilla and salt. Add one and a half cups powdered sugar, then the graham crumbs, wafer crumbs and powdered milk.
02 - Work in more of the listed sugar only if needed for a firm, shapeable mixture. Form even one-inch balls and chill at least twenty-five minutes.
03 - Melt chocolate gently according to its label. Use the optional oil only if the coating product permits thinning.
04 - Dip cold centers with a fork, drain excess coating and return to parchment. Work in small batches while the rest stay chilled.
05 - For optional caramel decoration, soften caramel with the listed cream or milk, following the product directions. Drizzle sparingly and add chosen decorations.
06 - Refrigerate until the shells are firm. Keep chilled until serving.
# Extra Suggestions:
01 - Use fully baked, ready-to-eat graham crackers and vanilla wafers. Raw flour and dry cake mix are not replacements. Crush the cookies finely before measuring so large pieces do not split a center while dipping.
02 - Peanut butter consistency varies between products. Begin with the smaller quantity, combine the crumbs and milk powder, and assess the mixture before adding more sugar. Refrigeration can firm a soft mixture without making it sweeter. A separated natural peanut butter must be stirred thoroughly first.
03 - Set the parchment tray beside the melted coating and use a fork to support each cold center. Tap gently to let excess drip away. If the centers soften, return them to the refrigerator. Keep water out of the chocolate bowl.
04 - No. The caramel, salt flakes, peanuts, sprinkles and white chocolate are serving choices, not required structural ingredients. Choose a few rather than loading every bite with all of them. Check their labels when serving someone with allergies.