1) Make the Peanut Butter Dough
- In a bowl, beat peanut butter and softened butter until smooth and creamy.
- Mix in vanilla and salt.
- Add powdered sugar gradually, mixing until a thick dough forms.
- If using, mix in crushed graham crackers for extra structure.
- If the dough feels too soft to roll, chill it 10–15 minutes.
2) Roll Into Snowballs
- Scoop about 1 tbsp dough and roll into balls.
- Place on a parchment-lined tray.
- Freeze 20–30 minutes (this helps them dip cleanly).
3) Melt the Chocolate
- Melt chocolate (and coconut oil if using) in the microwave in 20-second bursts, stirring each time, until smooth.
- Let it cool 2–3 minutes so it’s warm but not scorching (prevents cracking).
4) Dip
- Dip each chilled snowball into melted chocolate (use a fork to lift and tap off excess).
- Return to the parchment tray.
- Chill 10–15 minutes until chocolate is set.
5) Caramel Drizzle
- Warm caramel sauce slightly (5–10 seconds in the microwave) until drizzle-able.
- If needed, stir in a tiny splash of cream to thin.
- Drizzle caramel over the set chocolate snowballs.
- Optional: sprinkle flaky sea salt or chopped peanuts before caramel sets.
6) Set & Serve
- Chill another 10 minutes to fully set the caramel.
- Serve cold or let sit 5 minutes at room temp for the creamiest bite.
Serving and Storage
- Serve: chilled for clean “truffle” texture, or slightly softened for melt-in-your-mouth centers.
- Refrigerate: store in an airtight container up to 7 days.
- Freeze: freeze up to 2 months. Thaw in the fridge or at room temp for 10–15 minutes.
- Tip: layer with parchment so the caramel drizzle doesn’t stick.
Tips
- Don’t use runny “natural” peanut butter: it can make the centers oily/soft. Classic creamy PB holds best.
- Freeze before dipping: keeps the balls from falling apart and gives a smoother chocolate coat.
- Smoother chocolate: a little coconut oil helps chocolate dip like a dream.
- Caramel control: drizzle after chocolate sets so it stays on top (not absorbed).
- Clean look: use a spoon or piping bag (snip the corner) for neat caramel lines.
Variations
1) Pretzel Crunch Snowballs
Roll the dipped snowballs in crushed pretzels before the chocolate sets for sweet-salty crunch.
2) White Chocolate Caramel Snowballs
Dip in white chocolate and drizzle with caramel + a pinch of sea salt for a “golden” finish.
3) Peanut Butter Cup Style
Press a mini chocolate chip or peanut into the top, or drizzle extra peanut butter over the chocolate.
4) Espresso-Chocolate Peanut Butter
Add 1/2 tsp espresso powder to the melted chocolate for a mocha vibe.
5) Holiday Snowballs
Use festive sprinkles or crushed candy canes (on half the batch) for party platters.
Conclusion
Chocolate Peanut Butter Snowballs with Caramel Drizzle are the ultimate no-bake “wow” treat—rich, creamy centers,
glossy chocolate shells, and that candy-bar caramel finish. Make a batch, stash some in the freezer, and you’ll always
have a sweet little emergency plan ready.
FAQ
Can I make these without butter?
Yes. They’ll still work with just peanut butter + powdered sugar, but butter makes the texture creamier and less “dry.”
Why is my dough too soft to roll?
Your peanut butter may be runny or the room is warm. Add a bit more powdered sugar or chill 10–15 minutes before rolling.
Can I use almond butter or sunflower butter?
Yes. Texture may vary—add powdered sugar as needed and chill well before dipping.
How do I stop the chocolate from clumping?
Keep all tools dry and melt slowly, stirring often. A tiny bit of coconut oil helps keep it smooth.
Can I use caramel candies instead of caramel sauce?
Yes. Melt soft caramels with 1–2 tbsp cream until smooth, then drizzle.
