Peanut Butter And Honey Snack Balls Recipe 475 Food

EASY PEANUT BUTTER ENERGY BALLS

Steps:

• Combine oats, peanut butter, crushed walnuts, chocolate chips, and honey in the bowl of a stand mixer fitted with the paddle attachment; beat until well combined, adding more honey if the mixture is not holding together.
• Form 24 balls with a cookie scoop and place on a cookie sheet. Refrigerate until firm, 30 to 60 minutes.

BEEHIVE SNACKS- PEANUT BUTTER HONEY BALLS

Steps:

• Combine icing sugar, peanut butter and honey in a small bowl.
• Add Rice Krispies (Rice Bubbles) and mix well.
• Put non-pareils in a shallow bowl.
• Make small balls from the mixture and toss in the non-pareils.
• Put onto lined tray and refrigerate for an hour until firm.
• Store in the fridge for a week.
• You can toss them alternatively in grated chocolate or chocolate sprinkles etc.
• NB: I found that the balls were a bit dry and the non-pareils didn't stick easily. I first dipped the balls into a mixture of 1 tablespoon of honey and two tablespoons of water, and then into the coating. This worked well for me, but I believe my peanut butter wasn't very oily which is why the mixture turned out a bit stiff. If you see that your balls are a bit dry, I recommend the extra step.

PEANUT HONEY BALLS

Steps:

• Reserve two tablespoons crushed cereal.
• Mix honey and peanut butter.
• Gradually add nonfat milk, mixing well.
• Spray hands with non-stick cooking spray and shape into 1/2 inch balls.
• Roll ball in reserved cereal.
• Chill until firm, about 1 hour.
• Store in refrigerator.

PEANUT BUTTER BALLS

Steps:

• IN a large bowl, stir together the confectioner's sugar and graham cracker crumbs. Add the butter and peanut butter and work with a wooden spoon or with your hands until thoroughly combined. POrtion the dough into 60 1-inch balls and place them on parchment-lined roll pans.
• Combine the chocolate and vegetable oil in a medium heat-proof bowl. PLace the bowl over a medium saucepan filled with simmering water and slowly melt the chocolate, stirring occasionally. When the chocolate is melted, remove it from the heat, but keep the bowl over the pot of water. Place about 1/2 cup o the chopped peanuts in a low flat dish, such as a pie plate.
• Using a chocolate dipping fork, or a 2 prong fork, dip one ball at a time into the melted chocolate. Tap the fork gently on the side of the bowl to help drain the chocolate from the cookie. The coating should be thin. ROll the dipped cookie in the chopped peanuts, and coat it evenly. Remove the cookie with a 2 prong fork and place it back on the jelly roll pan to set. Repeat with the remaining cookies, adding peanuts as needed. If the chocolate begins to thicken, return the pan to the stove and heat until the chocolate thins to the proper consistency. Let air dry on the cookie sheets.
• Store in an airtight container layered between strips of wax paper, and refrigerate for up to 3 weeks These cookies may be frozen.

PEANUT BUTTER BALLS

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.

HONEY NUTTER SNACK BALLS

Steps:

• Mix together the peanut butter, honey, milk powder, and crushed graham crackers.
• Roll into balls.
• Roll each ball in the coconut or wheat germ to coat.
• Cooling them helps them firm up.