No-Bake Snowman Truffles
How These No-Bake Snowman Truffles Stole My Afternoon (Again)
So, let me level with you: occasionally, I just want to switch my brain off, pop on a Christmas playlist (Mariah on repeat, don’t judge), and make something silly, gooey, and cute. That’s how these no-bake snowman truffles wiggled their way into my cold-weather traditions. Last year, I surprised my nephews with a tray of these little snowy fellas, and by the end, somehow, we’d lost more than a few buttons—and heads. No regrets. Also, if you can manage to keep your kitchen floor from being dusted in icing sugar, please tell me your secret. Because mine always looks like the inside of a snow globe afterwards.
Why I Keep Coming Back to This Recipe
I make these No-Bake Snowman Truffles when I’m feeling lazy (ahem, efficient) or when the oven’s already busy with pies. My family goes a bit mad for them, honestly—especially the ones dipped in white chocolate with those dorky little pretzel arms. Oh, and if you’ve ever been betrayed by a batch of cookies that decided to go crispy, you’ll appreciate that these can’t possibly burn. Minor victory, right?
Plus, you don’t need pastry chef skills. Just messy hands and maybe patience for fiddly details, unless you’re like me and you just plop the decorations wherever and call it “creative expression.”
What You’ll Need (But Swap It Up If You Want!)
- 200g (about 7oz) vanilla sandwich cookies – I sometimes just use digestives or even graham crackers when I run out. Honestly, whatever’s lurking in your cupboard works.
- 120g (around 1/2 cup) cream cheese, softened – My nan used to swear by Philadelphia, but the supermarket brand’s just fine. You don’t need to be precious.
- 200g white chocolate, for coating – Just the baking stuff, but if you spot any Belgian stuff on sale, let me know!
- Mini chocolate chips or black edible pearls – For buttons and eyes (or pencil in a tiny face with an edible marker if you’re fancier than me).
- Orange sprinkles or mini M&Ms – These make cute little noses, but a sliver of dried apricot works too. Bit odd but tasty, actually.
- Pretzel sticks, cut into small arms – I’ve been known to use toothpicks in a pinch, but not recommended unless you’re ready for a hospital run.
- Desiccated coconut (optional, for that snowy finish!)
Right, Here’s What You Do
- Bash those cookies. Pop your cookies in a strong zip-top bag and smash them up with a rolling pin (good for stress)—or blitz them in a food processor if you’re feeling posh. Either way, you want fine crumbs, not chunky bits. This is where I usually sneak a taste. Just to check.
- Mix with cream cheese. Throw those crumbs in a bowl, add the softened cream cheese, and mash together. Honestly, get your hands in there. When it starts looking like thick, sticky dough, you’re on the right track. If it feels too oozy, toss in another cookie or two. You can’t really mess this part up (I’ve tried).
- Form little balls. Roll the dough into small balls, maybe about the size of a walnut. Actually, I prefer making two per snowman — one slightly bigger for the bottom, one smaller for the head. But if you just want single-ball snowmen, nobody will complain. Place ’em on a parchment-lined tray.
- Chill out. Shove the tray into the fridge for 20-30 minutes so the balls firm up a bit and don’t fall apart when dunked in chocolate. (I once skipped this and, well, snowmen became snow puddles.)
- Time for the snow coat! Melt your white chocolate—gently! Either in the microwave (30-second bursts, stir lots) or in a bowl over simmering water if you’re feeling proper. Dip each ball using a fork or two skewers. Tap off extra chocolate—some drips are inevitable—then pop back on the tray.
- Assemble and decorate. Stick the two balls together (use a dab of melted chocolate as glue if they seem stubborn). Go wild decorating with chocolate chips or pearls for buttons and eyes, orange sprinkle for the carrot nose, and wiggly pretzel arms. Sprinkle with coconut if you’re feeling snow-fancy.
- Let them set. Back into the fridge (I know, patience…) till the chocolate’s firm. Maybe 20 minutes. Try not to poke at them too much.
Notes From My Most Recent Kitchen Adventure
- The dough is pretty forgiving. When I used reduced-fat cream cheese by accident, it kinda worked? Just a bit stickier. So, if that’s all you’ve got, just chill it longer.
- I tried dumping in some almond extract, and yeah, not my smartest idea—stick to vanilla or plain if you ask me.
- If your truffles start sweating or the chocolate goes weird and blotchy, I mean… you’re eating them anyway, right?
“I Wonder If This Would Work”—Some Variations
- Swap in chocolate cookies for double-choc snowmen (my mate’s son calls them “mudmen,” and honestly, it cracked me up).
- Try rolling the heads and bodies in shredded coconut before coating for extra snowy vibes. Kids seem to love this step.
- I did try coloring the white chocolate blue last year, thinking “frosty snowmen!” but they looked like sad Smurfs. Wouldn’t recommend unless you like blue food.
If You Don’t Have Fancy Kitchen Stuff
You can blitz the cookies in a food processor, but I usually just bash them with a heavy mug if the food processor’s hiding at the back of the cupboard (can’t be bothered dragging it out). Also, if you don’t have a proper double boiler—just stack a heatproof bowl over a pot of hot water. And if you’re short a piping bag, just snip the tiniest tip off a sandwich bag for dotting on faces.
How to Store Them (If You Can!)
Pop ’em in an airtight tub in the fridge and they’ll be fine for up to 4 days. Actually, I think they taste better the next day—something about the flavors mingling a bit. Though honestly, mine have never lasted that long. There’s always a hand sneaking in for “just one more.”
Serving: My Not-So-Secret Festive Move
I love piling these snowmen onto a cake stand in the middle of the table—sometimes I tuck a few mini marshmallows around for that snowy hillside vibe. (If you want to go all-out, hide one blue “snowman” in there for whoever finds it—my mum started this years ago, and it’s stuck!) As party favours, wrap them in cellophane. Or just hoover a couple up with a hot cuppa when no one’s looking. Your call.
The Times I Got It Wrong (So You Don’t Have To)
- Don’t try to rush the chilling step—once, in a fit of impatience, I started dunking the dough balls while they were still soft. No prizes for guessing the result: blob city.
- Be gentle with the white chocolate—overheating makes it clumpy, and scraping it off the pan is just sad.
- I thought an extra dusting of cinnamon might be nice. Maybe in theory? But it looked like dirty snow—so, yeah, hard pass.
FAQ: Actual Questions From My Group Chat (and My Clueless Brother)
- Can I make these ahead? 100 percent. They’re even better the next day, I reckon. The coconut gets all toasty somehow.
- Why did my chocolate go lumpy? Probably overheated it (I do this all the time). Take it slow—if in doubt, let it melt off the heat. Here’s a link to a really helpful melt guide over at Sally’s Baking Addiction.
- Do these freeze? I mean, technically yes, but the texture can get a tiny bit strange. They’re best fresh, but you can sneak them in for a couple weeks if you must.
- What if I don’t have cream cheese? You could try thick Greek yogurt (drain it a bit first). Or I heard mascarpone works too—though it’s a bit posh for snowmen, innit?
- Are they gluten-free? Not as written, but if you’re using GF cookies, you’re off to the races. I’ve done it for my cousin—nobody noticed a thing.
- Any good place for sourcing cute edible decorations? I get mine off Bakerella. They know what’s what.
And, on a totally unrelated note—has anyone else noticed how snowman truffles just disappear once you turn your back?
Ingredients
- 24 sandwich cookies (such as Oreos), finely crushed
- 4 oz (115 g) cream cheese, softened
- 1 1/2 cups (270 g) white chocolate chips or candy coating
- 1/3 cup mini chocolate chips (for faces and buttons)
- 1/2 cup orange candy-coated sunflower seeds (for noses)
- 1/2 cup pretzel sticks (for arms)
- 2 tbsp colorful sprinkles (for decoration)
- 1 tbsp vegetable oil (optional, for melting chocolate)
Instructions
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1Line a baking sheet with parchment paper. In a large bowl, mix the crushed sandwich cookies with softened cream cheese until fully combined and smooth.
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2Roll the mixture into 30 small balls (for snowmen heads and bodies), using about 2 teaspoons for each ball. Chill the balls in the freezer for 20 minutes to firm up.
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3Meanwhile, melt the white chocolate chips or candy coating according to package instructions. Add vegetable oil if needed for smoothness.
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4Dip chilled balls in melted white chocolate, using a fork to let excess drip off. Stack one ball on top of another to build each snowman, using extra chocolate to help them stick. Place assembled snowmen onto the baking sheet.
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5While the coating is still soft, decorate your snowmen with mini chocolate chips for eyes and buttons, orange candies for noses, and insert pretzel sticks for arms. Add sprinkles for scarves or hats if desired.
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6Allow the snowman truffles to set at room temperature for about 10 minutes or until firm. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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