Granola Peanut Butter Balls Food

PEANUT-BUTTER GRANOLA BALLS

Steps:

• In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit.
• Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.

CHEWY GRANOLA PEANUT BUTTER COOKIES

Steps:

• Chop the Chewy Granola bars into small pieces and set aside.
• Use an electric mixer to beat the butter with the sugar until light and fluffy. Beat in the egg, vanilla and peanut butter.
• Whisk together the flour, baking powder and salt in a separate bowl. Mix well and add to the peanut mixture. Beat until incorporated. Fold in the chopped Chewy Granola bars. Refrigerate for 1 hour or until very firm.
• Preheat the oven to 350°F and line two large baking sheets with parchment paper. Roll the dough into 1-inch balls and place about 2 inches from each other on the baking sheets. Use a fork to flatten and make crosshatch marks on top. Bake until lightly browned around the edges, 12 to 15 minutes. Cool on wire racks.

GRANOLA PEANUT BUTTER BALLS

Steps:

• In a large bowl, mix together the honey and peanut butter. Using a spatula, stir in the granola. Add enough milk to just moisten--you want it to stick together. Form into balls. Chill until ready to serve.

NO BAKE GRANOLA BALLS

Steps:

• Preheat the oven to 350 degrees. Spread oats and coconut on a cookie sheet. Place in the oven and toast for about 12 minutes, stirring twice, until lightly browned.
• Meanwhile, combine the peanut butter, honey and brown sugar in a saucepan over medium heat, stirring continuously, until ingredients are thoroughly blended and sugar has completely melted (about 2 minutes).
• Add the toasted oats and coconut to the peanut butter mixture, followed by the nuts, raisins and cranberries. Stir to combine. Set aside to cool for about 10 minutes.
• Working with dampened hands, shape into bite sized balls and refrigerate for an hour. I usually let mine sit out for about 15 minutes prior to serving.

HONEY PEANUT GRANOLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine oats, peanuts, and wheat germ.
• In a separate bowl, combine honey, brown sugar, vegetable oil, water, salt, and vanilla. Stir well; then pour into the oat mixture, and stir. Spread out on a cookie sheet.
• Bake for 1 hour, stirring every 15 minutes. Remove from oven, and cool before serving.

PEANUT BUTTER CHOCOLATE CHIP GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• In a large mixing bowl, combine oats and sugar. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you're sugar conscious, it's optional. However, I recommend it!)
• Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
• Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
• Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
• Remove from oven, toss gently to release heat and let cool completely on the pan.
• Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.
• Eat with almond milk - my favorite. Sliced bananas take it to the next level.
• Will keep fresh for up to two weeks. Freeze after that.

NO BAKE ENERGY BALLS

Steps:

• Place all ingredients in a large bowl and stir together well to combine.
• Place bowl of "dough" in the fridge for 30 minutes to an hour so it can set up.
• Bring dough out of the fridge and roll into balls about 1 Tablespoon in size.
• Store in a covered container in the fridge or freezer.

PEANUT BUTTER GRANOLA

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Combine the oats, flour, walnuts, yeast, salt, milk powder, and coconut in a large mixing bowl; set aside. Stir the sugar, water, canola oil, and peanut butter together in a small saucepan over low heat until the sugar has dissolved and the mixture is hot and smooth. Pour the peanut butter over the oats and stir until evenly combined. Spread out onto 4 baking sheets.
• Bake in the preheated oven for 45 minutes, stirring every 15 minutes. Turn the oven off and allow the granola to cool in the oven until dry, about 3 hours.

PEANUT BUTTER BALLS

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.