I can’t believe I just shared the picture above… there.. it’s done. After Ryanne and I were made to wear these absolutely horribly absurdly ridiculous matching outfits we needed to kick off our hush puppies and pioneer-looking boots, sit back with a cup of milk and a handful of what we like to call “Snowballs” to try to forget the embarrassment…
And so the baking holiday fun continues! Our 4th favorite holiday treat that we are sharing today will definitely satisfy your sweet tooth. I’m not going to lie, Snowballs are sweet, but as my husband likes to say they are addictive, you keep coming back for more. Our mother’s friend Millie gave us this recipe when we were little and they were fun to make!
For Snowballs You will Need:
7 cups Cocoa Puffs cereal
1 bag peanut butter chips
1 stick (or 1/2 cup) butter
2 Tbsp. light corn syrup
3 cups confectionary sugar
2 gallon-sized Ziploc bags
First measure out the 6 cups of Cocoa Puffs and put them in a large bowl.
Measure out 1 1/2 cups of confectionary sugar in each Ziploc bag. Line 2 jelly roll pans or cookie sheets with wax paper or parchment paper.
Melt the stick of butter in a sauce pan on medium low heat.
Add in the corn syrup and the bag of peanut butter chips.
Stir constantly until completely melted. Do not over-cook!
Pour the peanut buttery mixture over the Cocoa Puffs. Stir until they are evenly covered with the peanut butter mixture.
Transfer half of the Cocoa Puffs into one Ziploc bag of confectionary sugar and the other have in the other bag. Shake it until the Cocoa Puffs are covered in the sugar.
Then evenly spread the coated Cocoa Puffs on the wax paper for about 30 minutes until they cool completely. Store in an airtight container (or transfer back into the Ziploc bags) for up to 1 week.
Package in a mason jar and tie with ribbon (I unfortunately didn’t have any) for a cute little holiday gift!