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Peanut Butter Snowballs

These easy no-bake Peanut Butter Snowballs have a creamy peanut butter center made with powdered sugar and graham cracker crumbs. They're dipped in smooth white chocolate and finished with festive Christmas sprinkles.
Print Recipe
Prep Time 30 minutes
1 hour 45 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 24 snowballs

Equipment

  • Large mixing bowl
  • Electric hand mixer or sturdy spatula
  • Food processor or blender
  • * Baking sheet
  • * Parchment paper
  • Small cookie scoop or tablespoon
  • Microwave-safe bowl
  • Fork or dipping tool

Ingredients
  

  • Peanut Butter Filling
  • 1½ cups creamy peanut butter
  • ⅓ cup unsalted butter melted
  • 2 cups powdered sugar
  • ¾ cup graham cracker crumbs
  • 1 teaspoon vanilla extract
  • Coating
  • 12 oz 340 g white chocolate melting wafers
  • Christmas sprinkles for decorating

Instructions
 

  • Crush the graham crackers in a food processor until fine crumbs form. Measure ¾ cup and set aside.
  • In a large mixing bowl, combine the peanut butter, melted butter, and vanilla extract until smooth.
  • Add the powdered sugar and graham cracker crumbs. Mix until a thick dough forms.
  • Cover and refrigerate the mixture for approximately 30 minutes.
  • Line a baking sheet with parchment paper.
  • Scoop approximately one tablespoon of the mixture at a time and roll into smooth balls.
  • Arrange the balls on the prepared baking sheet.
  • Freeze for approximately one hour until firm.
  • Melt the white chocolate wafers in a microwave-safe bowl using 20–30-second intervals, stirring between each interval until smooth.
  • Dip each chilled peanut butter ball into the melted chocolate until completely coated.
  • Lift with a fork and allow excess chocolate to drip off.
  • Place each coated snowball onto the parchment-lined baking sheet.
  • Immediately decorate with Christmas sprinkles while the coating is still wet.
  • Allow the white chocolate to set completely. Refrigerate for about 15 minutes if needed.
  • Store in an airtight container in the refrigerator until ready to serve.

Notes

Use regular creamy peanut butter rather than natural peanut butter for a more consistent filling.
Measure powdered sugar and graham cracker crumbs carefully to avoid a dry mixture.
If the filling is too dry, add a little peanut butter until it holds together.
Freeze the rolled balls before dipping to help them retain their shape.
Add sprinkles before the chocolate coating hardens.
Store in an airtight container in the refrigerator for up to two weeks for best quality.
Freeze for up to two months for best quality.
Yield will vary depending on the size of the snowballs.