Snow Balls

Snow balls are the holiday tray’s secret weapon. No oven, no eggs, no waiting on dough to chill, just five minutes of mixing and you’ve got a couple dozen festive bites that look like they took all afternoon. The crisp rice cereal is what sets these apart from standard peanut butter balls, adding a satisfying crackle against the smooth interior.

The base couldn’t be simpler. Peanut butter, powdered sugar, and softened butter come together into a rich dough that holds its shape once chilled. Chopped nuts add another layer of texture, then the cereal goes in last so it stays whole instead of crushing during mixing.

Roll into walnut-sized balls and double-coat them, first in powdered sugar, then in shredded coconut for that snowy, snowdrift look. Refrigerate to firm up. They keep beautifully in the fridge for a week or freeze for a month, so they’re a perfect make-ahead for the holidays.

Kitchen Tips

• Chill the dough for 15 minutes before rolling, it makes the balls easier to shape and less sticky.
• Lightly dampen your hands with cold water if the dough wants to stick during rolling.
• Re-roll in powdered sugar just before serving, the first coat tends to absorb into the dough.
• Use creamy peanut butter for smooth dough, or chunky if you want extra texture without the chopped nuts.

Variations

• Swap peanut butter for almond or cashew butter for a different nut profile.
• Dip half of each ball in melted dark chocolate and let set for a two-tone look.
• Add a teaspoon of vanilla or almond extract to the base for extra fragrance.