Spruce up your Christmas dessert tray with these adorable and festive Peanut Butter Snowballs! These no-bake truffles are made with creamy peanut butter and graham cracker crumbs in white candy coating and holiday sprinkles for wonderful treat this holiday season!
If you love this simple recipe, be sure to make this Oreo Cream Cheese Balls, Butterfinger Balls and these amazing Peanut Butter Chocolate Balls.
Table of contents
White Chocolate Peanut Butter Balls
Peanut butter snowballs are an easy no-bake treat I love making during Christmas time! These bite-size truffles are great any time of the year, but as soon as you add the white chocolate coating and festive sprinkles they’re turned into delicious candy that look like little snowballs!
Snowball candy is creamy, buttery, and sweet on the inside made with graham crackers for added cookie crunch. We use melting chocolate for the “snow” but you can just as easily dust them with powdered sugar and call it a day!
They’re made quickly and easily without turning on the oven which makes it a great activity to get the kids involved in. They keep well and make great gift treats or additions to a cookie swap, so make sure to make a lot! You’ll find it hard to resist eating them all!
Ingredients/shopping list
- Peanut butter: You want to use the commercial brand like Jif or Skippy. Any of the natural peanut butter will be too thin and runny and run the possibility of oil separating. The regular classic stuff will hold together nicely. Feel free to use crunchy peanut butter if you’d like.
- Butter: Bring the butter out to room temperature ahead of time. You want it softened so it’s easy to cream and blend with the peanut butter.
- Vanilla extract: For additional yummy flavor.
- Powdered sugar: This type of sugar gives these peanut butter snowballs their sweet taste and it doesn’t leave any grittiness that granulated sugar might. Also known as confectioners’ sugar, it helps to bind the truffles.
- Graham cracker crumbs: These add incredible flavor and a bit of added texture while helping to bind the ingredients together.
- White chocolate: Chop up white chocolate almond bark, a white chocolate bar, white candy melts or use white chocolate chips.
- Holiday sprinkles: Optional decorations. See below for other ideas.
Variations/ Substitutions
1. You can use white chocolate melting wafers too, if you prefer. They’re slightly more artificial in flavor, but easier to use!
2. If you’re not a fan of white chocolate, feel free to use regular milk chocolate, semi-sweet chocolate, or dark chocolate instead. You can also present two different kinds on a platter. It’s so pretty!
3. Top the peanut butter snowballs in chopped nuts instead of sprinkles.
4. Use different colored melting chocolate (red and green for Christmas) to drizzle overtop.
5. Sprinkle with any type of holiday sprinkles you have. Gold, silver, and white sprinkles look nice too!
Swap out the peanut butter for almond butter or cashew butter if you’d like or nut free sun butter.
How to Make these Peanut Butter Truffles
This recipe will come together in just a few steps and a bit of chill time. Then sit back and watch how quickly these little balls disappear!
Step 1: In a large bowl with hand mixer, mix the peanut butter, softened butter, and vanilla on medium speed until well combined. You can also use a stand mixer with a paddle attachment.
Step 2: To the mixture, add powdered sugar and graham crackers crumbs to the peanut butter mixture, then stir until well blended.
Step 3: Use a small cookie scoop to scoop out about 1 Tablespoon of dough and use your hands to roll them into smooth 1-inch balls.
Step 4: Place them in a single layer on a baking sheet lined with parchment paper or wax paper then transfer them to the fridge for 30 minutes to chill.
Step 5: In the meantime, place the white chocolate in a microwave-safe shallow bowl and heat for 30-second increments, stirring in between. You should only need 1 minute and a half at most, otherwise, it might burn. Stir until melted completely.
Step 6: Take the truffle balls out of the fridge and quickly start dipping them one at a time into the melted chocolate one at a time. Use a fork to dip balls and then tap it on the side of the bowl to allow the excess chocolate to drip off. Use a toothpick to carefully roll it back onto the parchment-lined baking sheets.
Step 7: Place the remaining white chocolate into a piping bag (or zip-top bag with the corner cut) and use that to drizzle over the truffles, then immediately top with festive sprinkles. Refrigerate for 15 minutes to set.
Tips
- Don’t chill the balls too much, if you plan to dip them then add the sprinkles directly on them without a drizzle. They will set too quickly.
- Work quickly. Once the chocolate has melted, you want to coat the truffles before it hardens again.
- If truffles are wet while rolling, add a Tablespoon of powdered sugar until desired consistency is reached.
- No graham cracker crumbs? No problem! Swap with rice Krispie cereal instead.
- Avoid burnt chocolate. If using white chocolate chips, bars, or bark, be sure to follow the melting instructions on the package. If you prefer to use a double boiler instead of the microwave, you can. Just be careful not to overheat the chocolate as it will seize.
- Add a teaspoon of coconut oil to the melted chocolate for a little extra shine.
FAQ’s
Keep them covered in an airtight container for up to 1 week. They keep and travel well which makes them great gifts!
These truffles are freezer-friendly and will last for up to 2 months in the fridge. You can either layer them with parchment paper so they don’t stick or with a paper towel to absorb any sweat.
Thaw them slightly at room temperature before biting into them again!
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Peanut Butter Snowballs
Ingredients
- 1 cup creamy peanut butter
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 1 cup graham cracker crumbs
- 8 ounces white chocolate bark or white chocolate bar or chips
- Holiday sprinkles optional
Instructions
- In a large mixing bowl, mix together the peanut butter, butter, and vanilla extract until combined well. (you an also use the bowl of a stand mixer fitted with the paddle attachment).1 cup creamy peanut butter, 2 tablespoons butter, 1 teaspoon vanilla extract
- Then add the powdered sugar and graham cracker crumbs and stir until blended well.1 ½ cups powdered sugar, 1 cup graham cracker crumbs
- Line a baking sheet with parchment paper. Scoop out 1 tablespoon scoops and roll them into smooth balls.
- Place them on the baking sheet and place them in the refrigerator for 30 minutes to chill.
- Place the white chocolate bark in a microwave safe bowl and heat for 30 seconds. Then stir and repeat again. If needed, repeat one more time then remove at stir until melted completely.8 ounces white chocolate bark
- Dip the chilled peanut butter balls into the melted white chocolate one at a time use a fork or toothpick. Lift the truffle out of the white chocolate and tap on the side of the bowl to allow excess white chocolate to drip off.
- Place the ball back onto the baking sheet and repeat with the remaining truffles.
- To decorate the snowballs, place the remaining white chocolate into a plastic baggie or piping bag and cut off the corner. Drizzle over the truffles and then top with festive sprinkles.
- Place back in the refrigerator for at least 15 minutes to set.
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