Wendy likes to prepare these salty-sweet snacks because "they are yummy and easy to make after school with my friends." She says that "it's fun to get your hands messy rolling the balls" and "these are even better than junk food." Her mom agrees, and notes that Wendy has been known to sneak a few snowballs before breakfast.
1 cup creamy peanut butter
2 cups cornflakes
2 Tbs. honey
2 cups sweetened shredded coconut
In a bowl, combine the peanut butter, cornflakes and honey, and stir with a rubber spatula until well combined. Put the coconut in a shallow bowl. Using a small ice cream scooper or spoon, scoop out about 1 Tbs. of the peanut butter mixture into the coconut. Coat with the coconut and roll into a ball, then place on a baking sheet. Repeat with the remaining ingredients. Refrigerate the snowballs for 1 hour before serving. Makes about 24 snowballs.
Try this: Big peanut butter fans will like Wendy's stick-to-the-roof-of-your-mouth recipe just the way it is. For a less creamy (and less messy) texture, substitute 1/2 cup confectioners' sugar for the honey. With this version, the snowballs will firm up more quickly in the refrigerator for hungry snackers. The snowballs are also easier to store.