Peanut Butter Snowballs are a delightful, no-bake holiday treat that look festive and are incredibly simple to make. With just six main ingredients, these bite-sized balls are coated in sweet white almond bark and decorated with colorful sprinkles for a cheerful finish. They make an excellent party offering, a tasty potluck contribution, or a homemade gift that almost everyone will enjoy.
This peanut butter balls recipe is quick and forgiving, which makes it perfect for last-minute desserts. I often turn to it when I need something fast for a work potluck—these were always the first to disappear. They’re also great packaged up as little gifts for neighbors, teachers, or friends.
Why This Recipe Works
These peanut butter snowballs are a holiday favorite because they are:
- Fast and easy – from start to finish you’ll need about 45 minutes, with most of that chilling time.
- Simple – the recipe uses six main ingredients that are easy to find.
- Adorable and festive – the white coating and sprinkles make a pretty presentation for any holiday table.
- Bite-sized – easy to serve at parties, perfect for kids and adults alike.
- Versatile – swap the white almond bark for milk or dark chocolate, change the sprinkles, or add a sprinkle of sea salt or crushed pretzels for contrast.
Ingredients
You only need a handful of ingredients to make about 30 snowballs:
- 5 tablespoons butter
- 10 oz bag of marshmallows
- ½ cup peanut butter
- 6 cups Rice Krispies cereal
- 25 Reese’s cup minis (or similar small peanut butter cups)
- 24 oz white almond bark (or candy melts)
- Sprinkles, optional
How To Make Peanut Butter Snowballs
- Prepare your work surface. Line a baking sheet with parchment paper or a silicone liner.
- Melt butter, marshmallows and peanut butter. In a medium pot over medium-low heat, melt the butter. Add the marshmallows and peanut butter, stirring until smooth and fully combined.
- Add the cereal. Remove the pot from the heat and fold in the Rice Krispies until evenly coated. Let the mixture cool for about 10 minutes so it’s easier to handle.
- Scoop and assemble. Use a small cookie scoop or a tablespoon to portion out the mixture. Flatten each portion slightly, place a Reese’s mini in the center, then roll the mixture around it to form a ball. Arrange the balls on the prepared baking sheet.
- Coat and decorate. Melt the white almond bark in a microwave-safe bowl or over a double boiler, then dip each ball into the coating. Return to the baking sheet and immediately add sprinkles if using, since the coating sets quickly. Chill in the refrigerator for about 25 minutes or until set.
Tips For Making Peanut Butter Snowballs
- This recipe can be gluten-free if you select gluten-free marshmallows, cereal, and candies—always check labels.
- A small cookie scoop helps keep each ball uniform in size; a tablespoon works well too.
- Two forks or a dipping tool make it easier to lift and drain excess coating when dipping.
- Add sprinkles right after dipping so they adhere before the coating hardens.
- Store in an airtight container in the refrigerator for up to 4 days, or freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
- Feel free to customize: swap chocolate coatings, try different fillings, or top with crushed pretzels for a salty crunch.
Frequently Asked Questions
Nutrition (per snowball, approximate)
Calories: 181 kcal | Carbohydrates: 24 g | Protein: 2 g | Fat: 9 g | Sugar: 16 g
Enjoy this easy, no-bake Christmas dessert that’s both charming and satisfying. If you try the recipe, consider noting any small variations you made so you can reproduce your favorite version next time.
