White chocolate peanut butter balls feature a creamy peanut butter center wrapped in a layer of white chocolate. We sometimes call them peanut butter snowball candy, but we always call them delicious.
Chocolate and peanut butter are a match made in heaven. White chocolate adds that creamy mild flavor that melds so well with peanut butter centers.
These snowball shaped candies are no bake and can be made ahead of time. The are both simple and delicious.
You can top them with festive sprinkles to make them perfect for any occasion. Or leave them as they are to make them look like little peanut butter snowballs.
Buckeyes are one of our favorite Christmas candies. They are a must have and my family’s eyes light up whenever they find out I made a batch.
Originally I thought it would be fun to do three batches of buckeye candies. The standard we normally make with milk chocolate coating, but also a batch of white and dark chocolate.
Those along with some peanut butter Oreo truffles would more or less make everyone on my Christmas list happy!
But I thought for a little visual variety it would be fun to fully dip the white chocolate version and make them snowballs instead of albino buckeyes.
Making Peanut Butter Snowballs
The centers are made exactly the same as the buckeyes. It’s a mixture of peanut butter, butter, vanilla and powdered sugar.
Scoop the peanut butter filling into little balls. Roll them between your palms to smooth them out, then freeze them until firm.
I usually freeze the peanut butter balls on a cookie sheet lined with parchment paper or wax paper. You will want it for once they are dipped in chocolate anyway.
Make sure you use a high quality white chocolate for the best results. I used my favorite compound white chocolate that has wonderful flavor and no wax.
I love that using compound chocolate means you don’t have to temper it. However, you can use candy melts or temper white chocolate bars if you want.
I do not recommend using white baking chips. They won’t melt and coat as well as real white chocolate that is formulated for that use.
You can use a fork to dip your peanut butter balls. Just completely coat them and tap a couple of times before transferring them to wax paper.
You can also use a toothpick to dunk the peanut butter balls. Just insert it enough to support the weight of the filling and quickly dip in the melted chocolate.
Carefully remove the candy from the toothpick and set it on wax paper to set up.
Quickly use the toothpick to close the remaining hole in the chocolate coating before moving to the next one.
If you’d like to, you can decorate your snowballs with sprinkles. Just do it immediately after dipping while the chocolate is wet.
Or wait until they are set and use the remaining white chocolate to drizzle over the top.
To do that, place some melted white chocolate in a piping bag with a small hole cut in the tip. Drizzle back and forth over each ball or the whole tray at once for extra character.
Why are my peanut butter balls too crumbly?
The peanut butter filling mixture can be crumbly if the butter is still cold or there is to much powdered sugar. Try kneading it together with your hands for a minute or so to bring it together. If that doesn’t work, add another 1/4 cup of peanut butter.
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Peanut Butter Snowball Candy
- 16 oz. jar of creamy peanut butter
- ½ cup butter softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 pound white chocolate or almond bark
- Beat butter until it is smooth and creamy. Mix in the peanut butter until combined. Add powdered sugar, salt and vanilla and mix until combined. It may look crumbly, but should come together after a few kneads with your hands.
- Scoop a few teaspoons of dough (I use a small cookie scoop) and roll it into a ball between your palms. Place on a parchment or wax paper lined baking sheet.
- Repeat until all of the peanut mixture is rolled into balls. Freeze for at least 30 minutes.
- When ready to coat, gently melt white chocolate in the microwave or a double boiler.
- Dip each peanut butter ball in the melted white chocolate, tapping to remove excess chocolate and then place on wax paper to set.
- Store in an airtight container at room temperature for several days or in the refrigerator for a couple of weeks.