Description
These Chocolate Peanut Butter Snowballs with Caramel Drizzle are a decadent no-bake treat featuring a creamy peanut butter center coated in a fudgy chocolate cookie layer, dipped in rich melted chocolate, and finished with a luscious caramel drizzle. Perfect for parties, holidays, or anytime you crave a sweet indulgence with a harmonious blend of chocolate, peanut butter, and caramel flavors.
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
Outer Cookie Layer
- 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
- 1/2 cup white chocolate chips (optional, for marbled effect)
- 1 tablespoon vegetable oil (optional, to thin the chocolate)
Caramel Drizzle
- 1/2 cup caramel sauce
Instructions
- 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. Then stir in the graham cracker crumbs until fully incorporated. Cover and refrigerate for about 15 minutes to firm up the mixture for easier shaping.
- Create the Fudgy Cookie Layer: Meanwhile, mix the chocolate sandwich cookie crumbs with the melted butter in a medium bowl until the mixture resembles sticky dough. Refrigerate this cookie dough for 10 to 15 minutes to let it firm up.
- Shape the Snowballs: Remove the peanut butter filling from the fridge. Scoop about a tablespoon of the mixture and roll into balls with your hands. Set on a wax paper-lined baking sheet. Next, take a tablespoon of chilled cookie dough, flatten into a disc, place a peanut butter ball in the center, and carefully wrap the cookie dough around it, sealing edges. Roll each ball smooth and repeat for all. Refrigerate the formed snowballs for at least 30 minutes to set.
- Coat the Snowballs in Chocolate: Melt the milk or dark chocolate chips using a double boiler or microwave in 30-second intervals, stirring frequently. If desired, melt the white chocolate separately for marbling. Stir in vegetable oil if chocolate is too thick. Dip each chilled snowball into the melted chocolate using a fork, allowing excess to drip off, then place back on wax paper. While chocolate is still wet, drizzle with white chocolate for a marbled effect. Allow chocolate to fully set.
- Add the Caramel Drizzle: Warm the caramel sauce until smooth and pourable, either in the microwave or on stovetop. Drizzle caramel over each snowball for a rich finishing touch.
- Chill Again to Set: Refrigerate the caramel-drizzled snowballs for at least 30 minutes to let the chocolate and caramel fully set. Once chilled, transfer to a serving plate or airtight container and enjoy.
Notes
- Use creamy peanut butter for the smoothest texture in the filling.
- If the melted chocolate is too thick, add a little vegetable oil to thin it for easier dipping.
- For a festive look, drizzle with white chocolate while the dark chocolate is still wet to create a marbled effect.
- Store the snowballs in an airtight container in the refrigerator for up to one week.
- To soften the caramel sauce, microwave in short bursts or warm gently on the stovetop, stirring frequently.
- Removing the cream from sandwich cookies ensures the outer layer isn’t too sweet or messy.
