These are my new favorite snack. They’re a riff off my coveted peanut butter power bombs that I like to munch on before/after hitting the gym and sometimes even for a quick breakfast. The old version is classic, but the white chocolate takes it to a whole new level. I used my favorite white and dark chocolate peanut butter to transform these peanut butter balls into something special. These babies are addictive, so try and resist the urge to pop them like candy. If that’s not possible, you may want to make the balls smaller so you’re not eating peanut butter by the fistful…or not. It’s your call.
White Chocolate Peanut Butter Balls (makes about 6)
1 cup white chocolate peanut butter
1/2 cup rolled oats
1/4 cup sliced almonds
1 dash cinnamon
1/4 cup raisins (or whatever dried fruit you like)
Dark Chocolate Peanut Butter Balls (makes about 6)
1 cup dark chocolate peanut butter
1/2 cup rolled oats
1 tsp cocoa powder (optional)
1/2 cup sliced almonds
**Use one bar or bag of good white chocolate for the coating
Melt the peanut butter in a sauce pan on the stove top, on medium-low heat. Once it has thinned out, add the oats, cinnamon, nuts, raisins, and cocoa powder and stir until combined.
Allow the mixture to cool until it hardens. I recommend throwing the whole pot into the fridge and letting it cool for about 30 min. Then, pull it out for a few minutes to soften a bit.
Roll the mixture into little balls and place on a sheet of parchment.
Once the peanut butter balls are set, melt white chocolate on the stove top over low heat. Don’t rush the melting process or else you’re likely to end up with stiff, burnt, foul chocolate.
Once the chocolate has melted completely, drizzle a bit over the top of each peanut butter ball.
Try not to get carried away.
Next, put the peanut butter balls back into the fridge to allow the white chocolate to set.
Once set, you can store the peanut butter balls in the fridge or at room temperature for a week or so.
Indulge as you like.
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