Description
Festive no‑bake peppermint bark snowballs: creamy, chocolatey centers coated in white chocolate and topped with crushed peppermint for a holiday-ready treat.
Ingredients
- 1 ½ cups crushed chocolate sandwich cookies (e.g. Oreos)
- 1 cup powdered sugar
- 1 cup cream cheese, softened
- 1 tsp peppermint extract
- 2 cups white chocolate chips (or melting wafers)
- 1 cup crushed peppermint candy canes
Instructions
- In a bowl, mix together the crushed cookies, powdered sugar, cream cheese, and peppermint extract until well combined.
- Shape the mixture into 1‑inch balls and place them on a baking sheet lined with parchment paper.
- Refrigerate or freeze the balls until firm—about 15 minutes or up to 1 hour.
- Melt the white chocolate chips in a microwave-safe bowl or by double boiler until smooth.
- Dip each ball into the melted white chocolate, letting excess drip off.
- Immediately sprinkle the coated balls with crushed candy canes while the chocolate is still wet.
- Place back on the lined baking sheet and chill until the chocolate sets.
- Store the snowballs in the fridge or freeze for longer storage.
Notes
- You can use melting wafers instead of chocolate chips for smoother coating.
- If using double‑stuffed cookies, reduce the cream cheese slightly.
- Coat a second time if you want a thicker chocolate shell.
- Storage: refrigerate up to 2 weeks or freeze up to 2 months.
Nutrition
- Serving Size: 1 snowball
- Calories: approx. 70 kcal
- Sugar: approx. 6 g
- Sodium: approx. 50 mg
- Fat: approx. 4 g
- Saturated Fat: approx. 2 g
- Trans Fat: 0 g
- Carbohydrates: approx. 8 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: approx. 10 mg
