These simple peanut butter snowballs combine graham crackers, peanut butter and powdered sugar in a delicious treat that’s dipped in white chocolate for the ultimate holiday goodie.
Add the powdered sugar and graham cracker crumbs then beat again until they are well mixed into the peanut butter mix.
2 cups powdered sugar, 3/4 cup graham cracker crumbs
Cover the entire bowl with saran wrap and place it in the refrigerator to chill for at least 30 minutes.
Once chilled, remove from the fridge and scoop out portions using a small cookie scoop or a tablespoon and roll into balls. Continue rolling until all of the dough has been formed into balls.
Place the balls on a parchment lined baking sheet, cover with saran wrap, and place in the freezer for at least an hour, ideally overnight.
Place a cooling rack on a cookie sheet or line it with wax or parchment paper.
Melt the white chocolate melting wafers either in the microwave in a microwave safe bowl at 30 second increments or on the stove using a double boiler. Melt until chocolate is completely smooth.
1 cup white chocolate melting wafers
Use a fork and carefully dip the peanut butter balls into the melted chocolate – make sure to work quickly so the balls don’t get too soft!
Place the dipped balls onto parchment paper then immediately sprinkle with sprinkles if you’re using them so the chocolate doesn’t harden before you can add them.
sprinkles
Notes
Make sure to freeze the snowballs for at least an hour, the longer the better, before dipping in the white chocolate. This will keep the snowballs from melting and falling apart when you dip them.Store in an airtight container at room temperature for up to five days or in the refrigerator for up to two weeks. They’re good both at room temperature and chilled directly from the fridge.Place them in an airtight bag or container and freeze for up to three months.