Chocolate Peanut Butter Snowballs with Caramel Drizzle

Instructions

1. Prepare the peanut butter mixture:
   In a medium bowl, combine the creamy peanut butter, melted butter, and sifted powdered sugar. Start with 1 ½ cups of powdered sugar and stir until fully combined. The mixture should be thick, slightly sticky, and moldable. Add the extra ½ cup of powdered sugar, if needed, to get the right texture. Add vanilla extract and mix until well incorporated. The mixture should hold its shape when rolled into balls.
2. Form the snowballs:
   Using your hands or a small cookie scoop, roll the peanut butter mixture into bite-sized balls, about 1 inch in diameter. Place each ball onto a baking sheet lined with parchment paper. This ensures the balls do not stick and are easy to move once they’ve set.
3. Chill the peanut butter balls:
   Place the baking sheet with the peanut butter balls into the refrigerator and chill for at least 30 minutes. This will help firm them up so they are easier to coat in chocolate without falling apart.
4. Prepare the chocolate coating:
   In a heatproof bowl, melt the semisweet chocolate chips with the heavy cream. You can do this over a double boiler or microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. The cream adds a nice gloss to the chocolate, making it easy to coat the snowballs evenly.
5. Coat the peanut butter snowballs:
   Once the peanut butter balls have chilled, dip each ball into the melted chocolate, rolling it to fully coat it. Allow any excess chocolate to drip off before returning the chocolate-covered ball to the parchment-lined sheet. Repeat until all the balls are coated. If desired, sprinkle a little sea salt on top of the chocolate before it hardens for a sweet-salty flavor contrast.
6. Drizzle with caramel: