A few weeks ago at work, my friend Kristin and I talked about whether you could make buckeyes with vanilla candy coating instead of chocolate. Later that day, Taste of Home shared this recipe for peanut butter snowballs on Facebook. They are the exact treats we’d discussed: a combination of peanut butter, butter, and powdered sugar coated in vanilla. I took it as a sign, and of course, had to make them.

You see, I can’t eat chocolate anymore. This delicious and magical food can be, for some people, a migraine trigger…and boy, do I have migraine issues. Not just the headache kind, but also a type called vestibular migraines, which cause dizziness, vertigo, and anxiety. Preventing them takes a combination of vitamins, medicine, daily exercise, meditation, physical therapy, and a diet low in sodium and devoid of caffeine (hence no chocolate), alcohol, and various other trigger foods.

The good news is that I’ve always loved vanilla, so I can still enjoy all manner of treats, including these peanut butter snowballs. They are a delightful alternative to the classic buckeye; smooth in texture and in flavor, with a nice crunch from the candy coating. This recipe makes 18 snowballs, but could be easily doubled for a larger batch.

Ingredients

• 3 tablespoons butter, at room temperature
• 1/2 cup smooth peanut butter
• 1 cup powdered sugar
• 1 pound vanilla candy coating, chopped*

*I used Log House Candiquick Vanilla Candy Coating, which I found in the baking aisle at Target. While it comes in a microwave-safe tray, I chopped mine and put it in a large glass bowl for melting. You’ll have plenty left over, which you can pour out onto a parchment-lined baking sheet, allow to set, break into pieces, and store in an airtight container for a future use. It sets up incredibly well, with no need to refrigerate. 

Preparation

Line a baking sheet with parchment or waxed paper.

In a mixing bowl fitted with the paddle attachment, combine butter and peanut butter. Beat on medium speed for about 1 minute, until well-blended.

Add powdered sugar and beat until completely combined and smooth.

Shape into 1-inch balls (I used a 1-inch cookie scoop) and place on the baking sheet, then chill for 30 minutes.

Place vanilla candy coating in a microwave-safe bowl and microwave in 30-second intervals until completely melted; you’ll want to stir the coating between each interval to distribute the heat.

Dip peanut butter balls in candy coating and return them to the baking sheet to set.

Store in an airtight container at room temperature.