Old Fashioned Peanut Butter Snowballs in 80 Minutes

Instructions:

1. Cream the fats. In a large mixing bowl, use a hand mixer to cream together the softened unsalted butter and creamy peanut butter. Note: Continue mixing until the color lightens to a pale mahogany and the texture is completely aerated.
2. Add aromatics. Mix in the vanilla extract and fine sea salt until well combined. Stop when you smell the vanilla bloom against the salt.
3. Incorporate solids. Gradually add the sifted powdered sugar and graham cracker crumbs. Note: Do this in three stages to prevent a sugar cloud from covering your kitchen.
4. Form the dough. Continue mixing until a dense, moldable dough forms that pulls away from the sides of the bowl. It should feel like soft playdough.
5. Portion and roll. Using a 1 tablespoon cookie scoop, portion the dough and roll between your palms into 1 inch spheres. Place each one on a parchment lined baking sheet.
6. The first chill. Chill the peanut butter balls in the refrigerator for 1 hour. Note: This is non negotiable as it allows the graham cracker crumbs to hydrate and the fats to firm up for easier dipping.
7. Melt the coating. In a microwave safe bowl, melt the white chocolate wafers and coconut oil in 30 second intervals. Stir between each burst until it flows like warm honey.
8. Enrobe the centers. Using a dipping fork, submerge each chilled ball into the white chocolate, tap the fork against the side of the bowl to remove excess, and return to the parchment.
9. Add the snow. Immediately dust with the extra tablespoon of powdered sugar while the coating is still wet. Watch for the sugar to stick and create a matte, wintry finish.
10. Final set. Chill for an additional 30 minutes. The shell is ready when it feels cold and makes a distinct snap when pressed.