You’ll want to throw these snowballs into your mouth.
RMC has an Amazon Storefront! If you see an ingredient or piece of equipment in a video and think you’d find it useful, click here and check it out. If you decide to purchase something in the storefront, I’ll receive a small percentage, but it won’t increase your price at all.
INGREDIENTS
3/4 cup (195 g) of creamy peanut butter
1/4 cup (57 g) of room temperature unsalted butter
1 1/2 cups (180 g) of powdered sugar
3/4 tsp of vanilla extract
12 oz (340 g) of white melting chocolate
Some white shimmer sugar
SUPPLIES
A mixing bowl
A fork
A spatula
A scoop
A couple of precision dipping tools
DIRECTIONS
In a medium mixing bowl, use a fork to cream together the butter and peanut butter.
Add the vanilla extract and mix to combine.
Gradually add the powdered sugar, mixing carefully until it starts to come together, then knead it with your hands until it forms a soft, pliable dough.
If the dough feels too soft or sticky, add a little more powdered sugar. If it’s too dry, add a bit more peanut butter.
Scoop some dough and form it into a ball.
Place it on a lined cutting board and continue with the rest of the dough.
Put the dough balls in the refrigerator for 20 to 30 minutes to help them firm up and make dipping easier.
Microwave the white melting chocolate according to the package directions, remove a few balls from the refrigerator, and drop a ball into the melted chocolate. Fully coat it, let the excess drain, then return it to the cutting board and immediately sprinkle it with white shimmer sugar.
Repeat with the remaining balls, working in small batches so they stay cold.
When they’re all coated and sparkly, put them in the refrigerator for 10 minutes or until the chocolate is completely set.
