- 3 tablespoons unsalted butter
- 1 cup peanut butter chips
- 1 cup creamy peanut butter
- 1 3/4 cup Imperial Sugar Confectioners Powdered Sugar
- 1/8th teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 oz white chocolate, finely shredded
- 2 oz white chocolate, melted
- 48 mini chocolate chips
- 12 orange candy coated sunflower seeds
- 12 light cocoa candy melt wafers
- 12 tiny peanut butter cups (3/4-inch diameter)
- 12 snowflake sprinkles
- 12 candy scarves (7 inch by 1/4-inch strips of fruit rolls or 7-inch pieces of pull-apart style licorice laces)
- Cut butter into small pieces and combine it with peanut butter chips in a microwave-safe bowl.
- Heat on high power for 45 seconds then stir. Heat another 30 seconds and stir. If needed, heat for 15 seconds more until fully melted. Stir in peanut butter until smooth. Sift powdered sugar over bowl. Add salt and vanilla and stir until well-blended. Set aside to cool for an hour.
- When ready to prepare, scoop out 12 tablespoons of peanut butter candy and place on wax or parchment paper. Then scoop out 12 heaping tablespoons of candy using all remaining dough.
- Roll one of the larger scoops into a ball and immediately roll it in finely shredded white chocolate. Repeat with the smaller candy ball.
- Spoon a small amount of melted white chocolate in the middle on top of the larger ball. Set smaller ball on top, forming a snowman. Repeat process creating all 12 snowmen.
- Press two mini chocolate chip eyes into each snowman head and two mini chocolate buttons into each snowman body.
- Attach an orange candy coated sunflower seed nose using a dab of melted chocolate.
- Wrap one candy scarf around each snowman, using melted chocolate to secure it in place.
- Create the top hats by attaching one tiny peanut butter cup to the flat side of one candy melt wafer using a dab of melted chocolate and then adding one snowflake sprinkle.
- Spoon a small bit of melted chocolate on top of the snowman's head and press on the hat.
Imperial Sugar Insight
Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.