Equipment Needed
- A medium mixing bowl
- A hand mixer or sturdy wooden spoon
- A baking sheet lined with parchment or wax paper
- A small, deep microwave-safe bowl
- A fork or dipping tool
- A small saucepan or second microwave-safe bowl (for caramel)
- A spoon or squeeze bottle for drizzling
Step-by-Step Instructions
My journey always starts with the heart of the snowball: the peanut butter center. In my mixing bowl, I combine the creamy peanut butter and the softened unsalted butter. I use my hand mixer on medium speed to beat them together for a good minute until they’re completely smooth, light, and fluffy. This step is crucial for texture. The first time, I just stirred them together, and my centers were dense and a bit grainy. Then, I gradually add the 1 1/2 cups of powdered sugar, mixing on low speed until it’s fully incorporated and the mixture pulls away from the sides of the bowl into a soft, pliable dough.
Next comes the fun, slightly messy part: forming the balls. I pour a little extra powdered sugar into a shallow dish. Using a tablespoon or small cookie scoop, I portion out the dough and roll it between my palms into smooth, one-inch balls. As I roll each one, I immediately drop it into the dish of powdered sugar and gently roll it around until it’s completely coated. This initial “snow” coating helps seal the surface and prevents the centers from melting into the chocolate later. I place each sugared ball on my parchment-lined baking sheet. Once they’re all rolled, I pop the entire tray into the freezer for a firm 30-minute chill. This freeze is what makes dipping possible—a room-temperature ball would fall apart in the warm chocolate.
While the centers are chilling, I prepare the coatings. For the chocolate shell, I combine the chocolate chips and coconut oil in my deep microwave-safe bowl. I microwave in 30-second bursts, stirring thoroughly after each, until it’s perfectly smooth and fluid. Using a deep bowl is my pro-tip; it makes dipping much easier. For the caramel drizzle, I melt the soft caramels with the heavy cream in a separate bowl, using the same short-burst method, stirring until silky.(See the next page below to continue…)