The best Peanut Butter Snowballs that are perfect for holidays season! This no-bake recipe makes an adorable Christmas dessert!
Ingredients
5tablespoonsbutter
10 ozbag of marshmallows
½cuppeanut butter
6cupsrice Krispies cereal
25Reese’s cup minis
24 ozwhite almond bark
sprinkles
Instructions
Line a baking sheet with Silpat silicone liners or parchment paper. In a medium size pot, melt the butter over medium to low heat. Stir in the marshmallows and peanut butter and mix until melted and well combined.
Remove the mixture from heat and add in Rice Krispies. Mix well using a spatula and allow to cool for 10 minutes.
Scoop out about a tablespoon of mixture and flatten. I used a small cookie scoop so they are all uniform in size, but you can simply use a spoon for that. Add Reese’s cup minis in the middle and roll into a ball. Place on prepared baking sheet.
Melt the chocolate then dip peanut butter balls into melted chocolate and place back on baking sheet. Top with your favorite sprinkles and refrigerate for 25 minutes or until the chocolate is set. Enjoy!
Notes
This recipe is gluten-free if using gluten-free ingredients. Just double check the labels.
Use asmall cookie scoop so the balls are all uniform in size. A spoon can work too if you don't have a cookie scoop.
Use two forks to help dip the balls into white almond bark.
Add sprinkles immediately after dipping the balls into melted almond bark so they stick, as the coating hardens quickly.
Store in an airtight container in the fridge for up to 4 days. Or freeze in a freezer-friendly container for up to 3 months.
You can use your favorite sprinkles and the chocolate that you prefer.