These creamy treats are a nice change from the usual milk chocolate and peanut butter combination. They can be made ahead and frozen.
Peanut Butter Snowballs(makes about 35)2 cups powdered sugar
1/2 cup creamy peanut butter
6 Tablespoons butter, softened
1 pound almond bark
In a bowl combine peanut butter and butter.
Stir in powdered sugar. It will look dry. Keep smushing into it and it will slowly combine.
All of the powdered sugar will work in.
Use a 1 inch cookie scoop and dip out balls. Place them on a cookie sheet covered with wax paper.
Roll smooth. Place in refrigerator for 30 minutes.
Melt almond bark in a double boiler. Poke cooled ball with a toothpick and dunk into the almond bark. Tap toothpick on the side of the bowl to knock off excess.
Place back on the wax paper. See that hole from the toothpick? Just use the toothpick to swirl the almond bark around or add a small dab before it hardens.
If this recipe look familiar is this the base I used for the Bloodshot Peanut Butter Eyeballs.