Fatty Nattys Peanut Butter Fudge Balls Food

PEANUT BUTTER BALLS

Peanut Butter Balls image

A healthy, tasty, easy snack for kids. This recipe is from the Kinder Krunchies cookbook; I have made a few changes for variety. These travel well and are filling enough to keep your little one going (without whining) until lunch or supper time. Enjoy!

Provided by erinn in tbay

Categories Lunch/Snacks

Time 15m

Yield 36-48 balls, 18 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup peanut butter (store-bought or homemade)
2 1/2 tablespoons powdered milk
2 tablespoons raisins (or dried cranberries, or dried apple, or for a treat, mini chocolate chips)
2 tablespoons honey
1/4 cup coconut (i have made them without the coconut)
2 cups sesame seeds, approximately

Steps:

Mix all ingredients except the sesame seeds together in a bowl.
Form into small balls.
Roll in the sesame seeds.
Store in the fridge.

Nutrition Facts : Calories 157.5, Fat 12.6, SaturatedFat 2.7, Cholesterol 1.1, Sodium 39.4, Carbohydrate 8.7, Fiber 2.6, Sugar 3.8, Protein 5

PEANUT BUTTER FUDGE (LOW FAT SNACK)

Peanut Butter Fudge (Low Fat Snack) image

Make and share this Peanut Butter Fudge (Low Fat Snack) recipe from Food.com.

Provided by Cultural Twist

Categories Candy

Time 3h15m

Yield 24 Fugde Bars, 24 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dark chocolate chips (such as Hersheys Special Dark)
1 cup milk chocolate chips
1/2 cup light peanut butter
1/2 cup light cream cheese (in a brick, not in tub)
2 tablespoons butter, at room temperature
1/4 cup 1% low-fat milk
1 teaspoon vanilla
2 cups icing sugar
1 cup finely chopped walnuts

Steps:

Melt chocolate chips (on defrost setting of microwave or over double boiler). In a medium bowl, beat together peanut butter, cream cheese and butter on medium speed of electric mixer until well blended. Add melted chocolate and beat again. Add milk and vanilla and beat until smooth.
Gradually add icing sugar and beat after each addition, scraping down sides of bowl as necessary. Stir in walnuts using a wooden spoon.
Line an 8-inch square baking pan with wax paper or parchment paper and spoon fudge into pan. Spread to edges. Cover with plastic wrap and refrigerate until firm, about 3 hours.
Remove fudge from pan and cut into 36 squares. Store fudge covered in refrigerator. It will soften if left at room temperature.

Nutrition Facts : Calories 166.5, Fat 9.8, SaturatedFat 4.3, Cholesterol 6.5, Sodium 29.5, Carbohydrate 20.4, Fiber 1.2, Sugar 18.3, Protein 2

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