Snowmen Nutter Truffles
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crunchy, creamy snowmen treats made from crushed Nutter Butters mixed with cream cheese, shaped into bodies and heads. Dipped in white and regular chocolate to form snowmen, decorated with piped chocolate details, orange noses, and licorice scarves. Oreos and mini marshmallows become tiny hats. Chill to set and freeze between steps for firm shape. Rich, sweet, fatty. Play with chocolate melting temps and textures to avoid graininess. Watch for crumb consistency; too wet means too sticky, too dry crumbles. A fun little project for winter or holiday parties, full of contrasting textures and playful presentation.
Prep:
115 min
Cook:
0 min
Total:
115 min
Servings:
12 servings
#holiday treats
#chocolate recipes
#winter snacks
#no bake desserts
#party treats
Something about these snowmen brings back that kid-in-the-kitchen vibe. Learned early real chocolate temperature matters more than timers; melting too hot scorches, too cold hardens. The crumb consistency of Nutter Butters shocked me — tried too finely ground dough, ended sticky mess. Cream cheese ratio controls dough cohesion and flavor richness. I like the contrasting textures — crunchy Oreos, sticky marshmallows, firm dough balls, the snap of firm white chocolate. Dipping whole bodies is messy but worth it — chocolate coating seals crumbs inside, keeps shape, and gives a nice snap. Have patience with chilling and freezing stages — rushing leads to cracked chocolate or collapsing snowmen. The decorating step is fiddly but shows why steady hands rule. Tried piping eyes too big once — eyes like fried eggs. Good to steady your hands, or switch to toothpick touch-ups. For the nose, orange melting chocolate is tidy and firm. Licorice scarves are quirky but slippery — warming slightly helps tie better. Great for winter gadgets or last-minute party gifts. Flavors balance sugary with slight salt from cookies, very indulgent. Expect rich, dense bites. I swapped cream cheese once with mascarpone; creamier but softer snowmen, less hold but tastier. Keep refrigerated to keep shape and enjoy a little holiday chaos in each bite.
Ingredients
- 12 Nutter Butter cookies, finely crushed
- 4 ounces cream cheese, softened
- 24 ounces white melting chocolate, divided
- 4 ounces regular chocolate, divided
- ½ teaspoon shortening, plus 1 teaspoon shortening
- 12 mini marshmallows
- 12 Oreo cookies, twisted and filling removed
- Licorice strips for scarf
- Orange melting chocolate for noses
About the ingredients
Nutter Butters — AKA peanut butter cookies — give a sweet salty crumb base that holds when mixed with cream cheese. Don’t skip softening cream cheese; cold lumps won’t mix smooth. You want a dough, not batter. If sticky, chill then add a bit more crushed cookies until manageable. White melting chocolate is easier to handle with a bit of shortening for gloss and pour ability but don’t overdo or flavors suffer. Regular chocolate needs careful heat; too hot burns taste and texture. Oreos as hats — twist them gently to keep halves intact; scrape filling with your nail or dull knife. Mini marshmallows must be fresh plump, old dry ones won’t stick right to chocolate. Licorice strips for scarves can be fruit leather substitute if needed, tied loosely so they don’t cut into chocolate. Orange melting chocolate for noses works best melted gently to avoid graininess. Substitutions: cream cheese can go mascarpone or full fat ricotta for mild twist but dough texture changes. Nut allergies? Use cinnamon graham crackers crushed instead of Nutter Butters, will alter flavor but hold well. Use candy melts in similar colors if chocolates unavailable but be cautious of extra sweet taste. Always temper or melt melts carefully, smooth sheen signals good temp.
Method
- Start crushing Nutter Butters in a food processor; pulse until fine crumbs but not powder. The texture matters here; too coarse won’t bind well, too fine could make dough sticky and hard to handle.
- Transfer crumbs to mixing bowl; add softened cream cheese. Stir until just combined and a dough ball forms. Don’t overmix; it will get greasy and lose structure.
- Divide dough into 12 large balls about 2 inches each — that’ll be bodies; roll smooth and even. Then make 12 smaller 1-inch balls for heads; uniform size keeps snowmen balanced.
- Line a tray with parchment paper; arrange both sets of balls spaced apart. Stick them in the freezer for roughly 25 minutes. You want them firm but not fully frozen; too cold and chocolate dipping will crack.
- While chilling, melt the white chocolate in a double boiler or a heatproof bowl over simmering water. Add 1 teaspoon shortening for shine and fluidity. Stir slowly until velvety, no lumps; watch edges for scorching signs.
- Remove snowman dough balls from freezer. Dip each small head ball halfway into melted white chocolate, allowing excess to drip back. Press gently onto corresponding big ball for body. Set on parchment. Freeze assembled snowmen 15-20 minutes to firm the join.
- Now dip the entire snowman fully into white chocolate coating it evenly. Use fork or skewer to lift, letting excess drip, then place back on tray. The chocolate should set shiny and thick enough to hold form. Refrigerate until set — maybe 15 minutes or until fully firm.
- For hats, chip regular chocolate with ½ teaspoon shortening in another double boiler. Stir until glossy and fluid but not too runny to lose shape.
- Twist Oreos carefully, scraping off the filling with the dull side of a knife. Dip a mini marshmallow in melted regular chocolate and stick it atop the Oreo half for the hat’s top.
- Chill hats on parchment in fridge for about 10 minutes until chocolate is semi-firm.
- Next, dip the whole hats in the melted regular chocolate, coating fully. Place hats on parchment to set completely; that takes a bit longer — 15+ minutes chilled.
- Transfer remaining regular chocolate to a piping bag or zip bag with very small cut tip. Pipe tiny dots for eyes, a smiling mouth, buttons, and arms on the snowmen. A fine chocolate line adds character but requires steady hand and patience.
- Melt orange melting chocolate separately. Pipe small carrot noses onto each snowman; timing is crucial here before previous decoration sets hard.
- Finally, attach hats onto snowmen heads with small dabs of regular chocolate as glue before fully hardened. Tie a small licorice piece around the neck as scarf. If licorice is stiff, warm slightly in hands to avoid breaks.
- Keep finished snowmen refrigerated until serving; they hold up well as long as room isn’t hot or humid. Let them sit a few minutes at room temperature before eating — flavors open up and texture softens delightfully.
Cooking tips
Don’t rush crushing cookies; pulse to fine but watch you don’t overprocess into pasty mush. The cool crumb consistency controls dough behavior post cream cheese mixing. When combining, scrape bowl edges well or dough sets uneven. Roll balls smooth and even so snowmen stand well; uneven underbodies trip assembly. Freezer chills firm dough, cuts mess and forms, but don’t freeze solid or combining with white chocolate causes cracks. Watch double boiler water temp; simmering soft not roaring boil preserves chocolate texture. Stir regularly. Dipping small heads in white chocolate before attaching is key to a firm bond and smooth transition between parts—skip this and they fall apart. Chill reassembled snowmen to set bond well, prevents melting chocolate damage in full dip later. Full dip needs gentle handling; tilt the tray for drip-off. Don’t scrape excess chocolate too hard or snowmen dent. Setting chocolate in fridge works fast but leave an hour if possible. Piping details need steady pressure and small holes; quick release leads to blobs. Practice piping eyes on parchment first. Use toothpicks to adjust mistakes before setting. Warm orange melts slowly, pipe tiny noses fast before set hardens. Regular chocolate from piping also glues final hats; apply carefully to avoid sliding or breaking. Store chilled, avoid humidity that fogs chocolate shine and softens texture. Thaw snowmen to room temp 5-10 mins before serving so the bite isn’t too hard, flavors bloom better — that cold firm taste dulls chocolate aroma, which you want alive.
Chef's notes
- 💡 Crushing Nutter Butters—pulse don’t blitz. Fine crumbs mean dough holds but not powdery mush. Texture shifts everything; too coarse won’t bind, too fine sticky mess. Bowl scraper needed or dough sticks uneven. Dough must feel firm not wet. Chill if sticky then adjust crumbs; cream cheese amount controls moisture, balance is tricky but crucial.
- 💡 Chilling is key—freeze dough balls just firm not rock solid. If too frozen, white chocolate cracking happens during dip. When dipping heads halfway, chocolate thickness matters. Thin runs off too fast; thick coats smooth join nicely. Let excess drip carefully. Assembly must be quick but gentle—warm hands wreck form. Freeze assembled snowmen 15-20 mins for firm bonds.
- 💡 Melting chocolate needs cool patience. Use double boiler, water simmers not boils. Stir consistently, whisk lumps out early before they scorch edges. Shortening adds gloss, fluidity but no more than 1 tsp or flavor dulls. For orange nose melts, low heat or microwave bursts prevent graininess. Timing piped decorations before set hardens - fast or risk blob shapes.
- 💡 Oreos hats tricky—twist halves carefully with fingers or dull butter knife edge. Filling scrape with nail works best, avoid knife scraping that wastes cookie. Mini marshmallows adhere better if fresh and plump, stale dry ones repel chocolate. Dip marshmallow in regular chocolate then place on Oreo top quickly to avoid slip. Chill hats before double dip, prevents melting or losing shape.
- 💡 Piping needs steady hand pressure; small tip, slow release. Practice dots beforehand on parchment. Too big eyes look clownish. If mistakes happen, toothpick fixes before set works wonders. Warm licorice scarves briefly in palms if stiff or break easily when tying. Store finished snowmen in fridge below 60°F to keep shape and chocolate snap intact. Let sit room temp 5-10 mins before serving for softened melt.
Common questions
How to prevent chocolate cracking during dipping?
Cool dough balls firm not frozen solid. If dough icy, chocolate cools unevenly and cracks. Melt chocolate gently, keep smooth. Temperature control key. Don’t force fridge dip right away. Hold temps steady, dip quick but carefully.
Can I substitute cream cheese?
Mascarpone or full fat ricotta workable but softer dough. Hold less, flavor richer or milder. Adjust cookie crumbs if too wet or dry. Texture changes but doable. Always chill dough after mixing for firmness.
What if dough too sticky or dry?
Sticky means add more crushed cookies stepwise after chill. Dry means cream cheese not evenly mixed or too much crumb. Scrape bowl edges well. Use chilled dough balls to handle easier. Sticky dough ruins rolling and shape.
How to store finished snowmen?
Keep refrigerated on parchment or airtight container. Avoid humidity—causes chocolate bloom or dullness. Room temp too warm softens structure fast. Use fridge but remove 5-10 mins before serving to soften bite and reveal aroma. Freeze not recommended after chocolate sets.
