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Chocolate Peanut Butter Snowballs with Caramel Drizzle Recipe

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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/chocolate-peanut-butter-snowballs-with-caramel-drizzle-recipe/