Chocolate Peanut Butter Snowballs with Caramel Drizzle Recipe

Introduction

Chocolate Peanut Butter Snowballs with Caramel Drizzle are an irresistible treat combining creamy peanut butter, crunchy cookie layers, and rich chocolate coating topped with a sweet caramel finish. These bite-sized delights are perfect for parties or satisfying your sweet tooth at home.

Ingredients

• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 cup graham cracker crumbs
• 1 1/2 cups milk or dark chocolate chips (for coating)
• 1/2 cup white chocolate chips (optional for marbled effect)
• 1/2 cup caramel sauce (for drizzling)
• 1 tablespoon vegetable oil (optional, to thin chocolate if needed)
• 1 1/4 cups chocolate sandwich cookie crumbs (e.g., Oreo, with filling removed)
• 1/4 cup unsalted butter (melted, for the “cookie” layer)

Instructions

1. Step 1: In a large mixing bowl, combine the creamy peanut butter, softened butter, and powdered sugar. Use a hand mixer to blend until smooth and creamy.
2. Step 2: Add the graham cracker crumbs to the peanut butter mixture and stir until fully combined. Cover and refrigerate for about 15 minutes to firm up.
3. Step 3: In a medium bowl, mix the chocolate sandwich cookie crumbs with melted butter until the mixture forms a sticky dough. Refrigerate for 10–15 minutes to firm.
4. Step 4: Remove the peanut butter filling from the fridge. Scoop about a tablespoon and roll into a ball. Place on a wax paper-lined baking sheet. Repeat with remaining filling.
5. Step 5: Take the chilled cookie dough, scoop a tablespoon, and flatten into a small disc. Place a peanut butter ball in the center and wrap the cookie dough around it, sealing completely. Roll to smooth and place back on the baking sheet. Repeat for all balls.
6. Step 6: Refrigerate the formed snowballs for at least 30 minutes to firm up further.
7. Step 7: Melt the milk or dark chocolate chips in a double boiler or microwave, stirring frequently. If using white chocolate for marbling, melt separately. Add vegetable oil to thin if needed.
8. Step 8: Dip each chilled snowball into the melted chocolate using a fork, coating completely. Let excess drip off, then place coated snowballs on wax paper.
9. Step 9: If desired, drizzle melted white chocolate over the coated snowballs while the chocolate is still wet to create a marbled effect. Allow the chocolate to set.
10. Step 10: Melt the caramel sauce until smooth and pourable. Drizzle over each set chocolate-coated snowball.
11. Step 11: Chill the snowballs again in the refrigerator for at least 30 minutes to allow chocolate and caramel to fully set. Serve or store in an airtight container.

Tips & Variations

• Use crunchy peanut butter for added texture in the filling.
• Substitute graham cracker crumbs with crushed pretzels for a salty twist.
• Add a pinch of sea salt on top after drizzling caramel for enhanced flavor balance.
• For a dairy-free version, use plant-based butter and chocolate chips.

Storage

Store the snowballs in an airtight container in the refrigerator for up to 1 week. To enjoy, remove from fridge about 10 minutes before serving for a softer texture. Reheat is not recommended as it may affect the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these snowballs ahead of time?

Yes, they can be made a day or two in advance and stored refrigerated. Just be sure to keep them covered in an airtight container to maintain freshness.

What if my melted chocolate is too thick for dipping?

If melted chocolate is too thick, stir in a small amount of vegetable oil (about 1 tablespoon) to thin it and make dipping easier.

Chocolate Peanut Butter Snowballs with Caramel Drizzle Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

These Chocolate Peanut Butter Snowballs with Caramel Drizzle are a decadent no-bake treat combining creamy peanut butter filling, a fudgy cookie coating, a smooth chocolate shell, and a luscious caramel drizzle. Perfect for dessert lovers seeking an indulgent yet simple-to-make snack.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 24 snowballs 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Filling

• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 cup graham cracker crumbs

Cookie Coating

• 1 1/4 cups chocolate sandwich cookie crumbs (e.g., Oreo, filling removed)
• 1/4 cup unsalted butter, melted

Chocolate Coating

• 1 1/2 cups milk or dark chocolate chips (for coating)
• 1/2 cup white chocolate chips (optional for marbled effect)
• 1 tablespoon vegetable oil (optional, to thin chocolate if needed)

Caramel Drizzle

• 1/2 cup caramel sauce

Instructions

1. Prepare the Peanut Butter Mixture: In a large mixing bowl, combine the creamy peanut butter, softened butter, and powdered sugar. Use a hand mixer to blend the ingredients until smooth and creamy. Add the graham cracker crumbs to the mixture and stir until fully incorporated. Cover and refrigerate for about 15 minutes to firm up for shaping.
2. Create the Fudgy Cookie Layer: While the peanut butter mixture chills, mix the chocolate sandwich cookie crumbs with the melted butter in a medium bowl until the mixture resembles sticky dough. Refrigerate for 10–15 minutes to firm it up for handling.
3. Shape the Snowballs: Scoop about a tablespoon of the peanut butter filling and roll into balls. Set on a wax paper-lined baking sheet. Then scoop an equal amount of cookie dough, flatten it into a disc, place the peanut butter ball in the center, and wrap the cookie dough fully around it. Roll to smooth the surface. Repeat until all filling is covered. Refrigerate the snowballs for at least 30 minutes to firm.
4. Coat the Snowballs in Chocolate: Melt the milk or dark chocolate chips using a double boiler or microwave in short intervals, stirring to prevent burning. Thin the chocolate with vegetable oil if needed. Dip each chilled snowball fully in melted chocolate using a fork, letting excess drip off, then place back on wax paper. If using, drizzle melted white chocolate over the coating for a marbled look. Allow chocolate to set completely.
5. Add the Caramel Drizzle: Melt caramel sauce until smooth and pourable. Drizzle caramel over each chocolate-coated snowball for an indulgent finish.
6. Chill Again to Set: Refrigerate the snowballs for at least 30 minutes to allow the chocolate and caramel to fully set. Once chilled, transfer to a serving plate or airtight container and enjoy.

Notes

• For best results, remove the filling from the refrigerator before shaping to ensure it’s firm but pliable.
• Use high-quality chocolate for a richer coating and better melting consistency.
• Vegetable oil is optional but helps thin the chocolate to create a smoother dip.
• Store leftovers in an airtight container in the refrigerator for up to one week.
• To remove the cookie filling easily, press two cookies together gently and twist to separate.

Keywords: chocolate peanut butter snowballs, peanut butter dessert, no-bake chocolate treats, caramel drizzle snowballs, edible chocolate truffles