White Chocolate Snowballs

1. 1

   Line 1 large baking sheet with aluminum foil and another with waxed paper; set both aside.

2. 2

   Using an electric mixer (or a wooden spoon), beat together the peanut butter and butter in a large bowl until blended and smooth.

3. 3

   Add the sugar, 1/2 cup at a time; blend until smooth.

4. 4

   Press the mixture into 1-inch balls.

5. 5

   (The dough will be dry, so it may be easier to form with damp hands.)

6. 6

   Place the balls on the foil-lined sheet.

7. 7

   Let stand until firm, about 30 minutes.

8. 8

   Melt the white chocolate chips and shortening in a heatproof bowl set atop a pot of simmering water over medium-high heat.

9. 9

   Stir continuously until smooth.

10. 10

    Remove the pan from the heat.

11. 11

    Using a toothpick for a handle, pierce each ball, then dip it into the melted chocolate.

12. 12

    Spoon chocolate over the balls to coat them, if needed.

13. 13

    Set them on the waxed-paper-lined sheet and top each with a peanut half.

14. 14

    Refrigerate until set, about 30 minutes.

15. 15

    Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.