Kids Can Make Healthy Peanut Butter Balls Food

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.

PEANUT BUTTER BALLS RECIPE

Steps:

• Stir together all the ingredients.
• Scoop ingredients into 1-2 inch balls and roll with your hands.
• Place on a baking sheet.
• Chill in the refrigerator for 1-2 hours or untilcool.
• Re-roll the balls to smooth edges beforeserving.

KIDS CAN MAKE: HEALTHY PEANUT BUTTER BALLS

Steps:

• Process the raisin bran and brown rice cereals, peanut butter, maple syrup, cherries and 1 tablespoon water in a food processor until the mixture is finely chopped and comes together in a big ball. Roll some into a small ball; if it seems too dry and crumbly, add 1 more tablespoon water.
• Scoop the mixture into slightly mounded tablespoons, then roll them into smooth balls. (Dampen your hands with a little water to help you roll.)
• If using the bananas, pulse them in a food processor until finely ground. Pour them into a small bowl. Roll each truffle in the banana dust until coated. If using the cocoa, pour it into a small bowl, then roll each truffle in it until coated.
• Store the balls at room temperature in an airtight container for up to 2 days.

KIDS CAN MAKE: HEALTHY CINNAMON-RAISIN SOFT PRETZELS

Steps:

• Combine 2 cups warm water (110 to 115 degrees F), butter pieces and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, raisins, 1 teaspoon of the salt and 1 teaspoon of the cinnamon in a large bowl.
• Add half the flour mixture to the yeast, and mix on low speed until incorporated, scraping down the side of the bowl as needed. Add the remaining flour, increase the speed to medium and continue to beat until the dough gathers around the hook and pulls away from the side of the bowl. Once this happens, continue to beat until the dough is smooth, about 5 minutes more. Remove the dough ball, butter the inside of the bowl, return the dough ball to the bowl, cover and let rise in a warm spot until doubled in size, about 1 hour.
• Position 2 racks in the upper and lower thirds of the oven, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper, and spray generously with cooking spray. Punch down the dough, and cut it in half. Divide each half into twelve even pieces, and cover with a towel.
• Roll each piece of dough into an 18-inch rope, working from the middle out. (It helps to hold the dough ends and slap the center of the length on the counter as you stretch and roll.) Make a U shape with one of the dough ropes, lift the ends and twist in the center twice; fold the ends over and down, and pinch to secure them to the bottom of the U to finish the pretzel shape. Transfer the pretzels to the prepared baking sheets. Cover loosely with plastic wrap, and let rest at room temperature until the pretzels rise slightly, about 30 minutes.
• Meanwhile, combine 10 cups water and the baking soda in a large, wide pot, and bring to a low simmer (190 to 200 degrees F), whisking until the baking soda dissolves. Stir together the granulated sugar and the remaining 1 teaspoon salt and 1 teaspoon cinnamon in a small bowl.
• Cut the parchment paper with scissors around each pretzel. Leaving the pretzel on the paper (so it keeps its shape while transporting to the simmering water), remove the pretzels from the baking sheets. Reline each baking sheet with parchment, and spray generously with cooking spray.
• Put each pretzel, top-down, into the simmering water, and remove the paper. Simmer until the pretzels plump, about 1 minute. Carefully flip the pretzels, and continue to simmer 45 seconds more. Remove each with a slotted spoon, shake off excess liquid, place on the prepared baking sheets and sprinkle with some of the cinnamon-sugar mixture.
• Bake the pretzels until they're a few shades darker and the bottoms are nicely browned, 16 to 18 minutes, rotating about halfway through. Brush with the melted butter.
• Store the pretzels at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 month (let thaw at room temperature).

NO-BAKE ENERGY BITES

Steps:

• Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

NO-BAKE OATMEAL PEANUT BUTTER BALLS RECIPE

Steps:

• In a large bowl, mix together oats, peanut butter, and honey. The dough will be tough to stir and kind of sticky.
• Add in candies and mix well.
• Roll into 1 inch balls.
• Store in an air-tight container and keep in the fridge for up to one week.