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Chocolate Peanut Butter Snowballs with Caramel Drizzle Recipe

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Indulge in these delightful Chocolate Peanut Butter Snowballs with Caramel Drizzle—no-bake treats featuring creamy peanut butter centers wrapped in a fudgy chocolate sandwich cookie layer, coated with rich melted chocolate and finished with a luscious caramel drizzle. Perfect for a decadent, easy-to-make dessert that combines smooth, crunchy, and sweet textures in every bite.

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 Layer

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

Chocolate Coating & Drizzle

  • 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)
  • 1/2 cup caramel sauce (for drizzling)

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 peanut butter mixture and stir until fully incorporated. Cover and refrigerate for about 15 minutes to firm up.
  2. Create the Fudgy Cookie Layer: While the peanut butter mixture chills, mix the chocolate sandwich cookie crumbs with melted butter in a medium bowl until it forms a sticky dough. Refrigerate this mixture for 10–15 minutes to firm slightly for easier handling.
  3. Shape the Snowballs: Remove the peanut butter mixture from the fridge and scoop about a tablespoon to roll into balls. Place on wax paper. Flatten a tablespoon of the cookie dough into a disc, place a peanut butter ball in the center, wrap the cookie dough around it sealing completely. Roll the ball smoothly in your hands and repeat for all. Refrigerate the formed snowballs for at least 30 minutes.
  4. Coat the Snowballs in Chocolate: Melt the milk or dark chocolate chips over a double boiler or microwave in 30-second intervals, stirring frequently. If desired, melt white chocolate separately. Add vegetable oil to the melted chocolate if it’s too thick. Remove snowballs from the fridge and dip each into the melted chocolate using a fork, allowing excess to drip off before placing back on wax paper. Drizzle white chocolate over the coated balls while still wet for marbling. Allow chocolate to set.
  5. Add the Caramel Drizzle: Warm the caramel sauce until smooth and pourable. Drizzle over each chocolate-coated snowball for added sweetness and decoration.
  6. Chill Again to Set: Return the snowballs to the refrigerator for at least 30 minutes to allow both chocolate and caramel to fully set. Once chilled, transfer to a serving plate or airtight container and enjoy!

Notes

  • For best results, use high-quality peanut butter and chocolate chips.
  • The cookie crumbs should have the cream filling removed to avoid excess sweetness and sogginess.
  • Refrigerate the mixtures to make shaping easier and prevent melting while handling.
  • Vegetable oil helps thin the chocolate for a smoother coating but is optional.
  • These treats can be stored airtight in the refrigerator for up to one week.
  • For an extra festive touch, sprinkle sea salt or crushed peanuts over the caramel drizzle before chilling.

Keywords: chocolate peanut butter dessert, no-bake snowballs, peanut butter treats, chocolate coated peanut butter balls, caramel drizzle dessert, easy no-bake sweets

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