Soft creamy peanut butter centers wrapped in delicious white chocolate make for a delicious and easy candy treat. These peanut butter snowballs are festive for winter, but are great all year long.
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 are a perfect no bake make ahead candy that is both simple and delicious.
Buckeyes are one of our favorite Christmas candies. They are a must have and we all are wanting to get our hands on the last one.
This year candy is calling my name more than cookies, so teachers, neighbors and friends are getting tins of various candies rather than trays of assorted cookies.
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.
The centers are made exactly the same. It’s a mixture of peanut butter, butter, vanilla and powdered sugar.
Scoop it into little balls and freeze them until firm. Then it is time to dip them.
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. It also allows me to dip without tempering.
You can use your favorite as well, just be aware of what you are using and how to properly melt it. I do not recommend using the cheaper 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 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 as little as possible to support the weight.
That will make removing the toothpick a little easier after you are done dipping. Use the toothpick to close the remaining hole in the chocolate coating then move 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. Just 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.
- 2 cups creamy peanut butter (1 16 oz jar)
- 1/2 cup butter, softened
- 3.5 cups powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- 1 pound white chocolate
- 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. 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.
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Serving Size:1 Snowball
Amount Per Serving: Calories: 156Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 75mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.