Chocolate Peanut Butter Snowballs with Caramel Drizzle Recipe

Introduction

Chocolate Peanut Butter Snowballs with Caramel Drizzle are a decadent no-bake treat combining rich peanut butter filling, a fudgy cookie layer, and a smooth chocolate coating finished with a luscious caramel drizzle. These bite-sized delights are perfect for any occasion and impress with their delicious layers and textures.

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: Stir in the graham cracker crumbs until fully incorporated. Cover and refrigerate the peanut butter mixture for about 15 minutes to make it easier to shape.
3. Step 3: Meanwhile, prepare the cookie layer by mixing chocolate sandwich cookie crumbs with melted butter in a medium bowl until it forms a sticky dough. Refrigerate for 10–15 minutes to firm up.
4. Step 4: Scoop about a tablespoon of the peanut butter filling and roll it into balls. Place them on a wax paper-lined baking sheet.
5. Step 5: Flatten a tablespoon of the chilled cookie dough into a small disc. Place a peanut butter ball in the center, wrap the cookie dough around it, and seal edges completely. Roll gently to smooth the surface. Repeat for all balls.
6. Step 6: Refrigerate the formed snowballs on the baking sheet for at least 30 minutes to firm up.
7. Step 7: Melt the milk or dark chocolate chips using a double boiler or microwave in 30-second intervals, stirring frequently. If desired, melt white chocolate separately for marbling.
8. Step 8: If the melted chocolate is thick, stir in vegetable oil to thin for smoother dipping.
9. Step 9: Dip each chilled snowball into the melted chocolate using a fork, ensuring full coating. Let excess chocolate drip off and return snowballs to wax paper.
10. Step 10: For marbled effect, drizzle melted white chocolate over the coated snowballs while the main chocolate is still wet. Allow chocolate to set completely.
11. Step 11: Melt caramel sauce until smooth and pourable. Drizzle caramel over each snowball for a finishing touch.
12. Step 12: Refrigerate the snowballs again for at least 30 minutes to allow chocolate and caramel to fully set before serving.

Tips & Variations

• Use crunchy peanut butter instead of creamy for added texture inside the filling.
• Substitute graham cracker crumbs with crushed digestive biscuits for a different flavor.
• For a nut-free version, try sunflower seed butter instead of peanut butter.
• To make the chocolate coating shinier, temper the chocolate or add a little coconut oil instead of vegetable oil.
• Sprinkle sea salt on top of the caramel drizzle to enhance the sweetness and add a salty contrast.

Storage

Store the snowballs in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to 3 months and thaw in the refrigerator before serving. Reheat is not necessary, as they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these snowballs ahead of time?

Yes, they keep well refrigerated for up to a week and can be frozen for longer storage. Just thaw in the fridge before serving.

What if I don’t have chocolate sandwich cookies?

You can substitute with any chocolate cookies or chocolate wafer crumbs. The key is to remove any cream filling and use crushed cookie crumbs mixed with melted butter to form the outer layer.

Chocolate Peanut Butter Snowballs with Caramel Drizzle Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

Delight in these indulgent Chocolate Peanut Butter Snowballs with Caramel Drizzle, featuring creamy peanut butter centers wrapped in a fudgy chocolate cookie layer, coated in rich melted chocolate, and finished with a luscious caramel drizzle. Perfectly chilled for a satisfying treat that’s both decadent and easy to make.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 15 minutes (including melting and chilling steps)
• Total Time: 1 hour 35 minutes
• Yield: Approximately 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 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 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 and stir until fully incorporated. Cover and refrigerate for about 15 minutes to firm up for shaping.
2. Create the Fudgy Cookie Layer: In a medium bowl, mix the chocolate sandwich cookie crumbs with the melted butter until the mixture comes together as a sticky dough. Refrigerate this ‘cookie dough’ for 10–15 minutes to firm up.
3. Shape the Snowballs: Remove the peanut butter filling from the fridge. Scoop out about a tablespoon and roll into balls. Place on wax paper-lined baking sheet. Flatten a tablespoon of cookie dough into a disc, place a peanut butter ball inside, and wrap the dough around it sealing edges. Roll gently to a smooth ball. Repeat and refrigerate the formed snowballs for at least 30 minutes.
4. Coat the Snowballs in Chocolate: Melt milk or dark chocolate chips using a double boiler or microwave in 30-second intervals, stirring to prevent burning. If desired, melt white chocolate separately for marbling. Thin melted chocolate with 1 tablespoon of vegetable oil if too thick. Dip each chilled snowball fully into melted chocolate using a fork, letting excess drip off, and place back on wax paper. Drizzle white chocolate over while coating is still wet for a marbled effect. Let chocolate set completely.
5. Add the Caramel Drizzle: Heat the caramel sauce until smooth and pourable, then drizzle over the set chocolate coating on each snowball for an indulgent finish.
6. Chill Again to Set: Refrigerate the caramel-drizzled snowballs for at least 30 minutes to allow all coatings to fully set. Serve chilled or store in an airtight container.

Notes

• For easiest shaping, ensure peanut butter mixture and cookie dough are well chilled.
• The vegetable oil thins chocolate for smoother coating but is optional.
• Use chocolate sandwich cookies with filling removed for better texture in the fudge layer.
• Store snowballs in the refrigerator to maintain firmness and freshness.
• Adjust sweetness by choosing milk or dark chocolate chips depending on preference.

Keywords: Chocolate Peanut Butter Snowballs, No-Bake Dessert, Peanut Butter Treats, Caramel Drizzle, Holiday Recipes, Easy Chocolate Snacks