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Happy New Year! I hope you all had a wonderful New Year’s. I’m excited to share this recipe with you. A month ago I went to visit my friend and she had some peanut butter balls she shared with me. They were really good and Derek loved them too. But when I got the recipe for it, it called for 4 cups of powdered sugar, 2 cups peanut butter and 1/2 cup of butter. Wow.
So I decided to work on making the same thing in a healthier way. I took me 2 tries but I nailed it the second time. I’m not saying these are healthy just healthier. They taste really good too. And these keep in the fridge for a while and you can also keep them in the freezer. I’ve shared these with quite a few people and they are all crazy for them!
I’m super proud of this recipe! The ingredients are simple: crispy rice cereal, peanut butter, honey, oats and vanilla extract. I love adding some wheat germ to boost the nutritional value and you can add powdered sugar to sweeten it up a bit more. But I’ve made it without powdered sugar and it’s still amazing! I know you will love these!
Healthier Peanut Butter Balls
Love to be in the Kitchen Original Recipe
Makes about 24 peanut butter balls
Ingredients:
1 ½ cups creamy peanut butter
1 cup crisp rice cereal, slightly crushed
½ – 1 cup powdered sugar (depending on how sweet you want it)
¼ cup honey
¼ cup quick cooking oats (or old fashioned)
1 tsp vanilla extract
Optional: 2 tablespoons wheat germ
Love to be in the Kitchen Original Recipe
Makes about 24 peanut butter balls
Ingredients:
1 ½ cups creamy peanut butter
1 cup crisp rice cereal, slightly crushed
½ – 1 cup powdered sugar (depending on how sweet you want it)
¼ cup honey
¼ cup quick cooking oats (or old fashioned)
1 tsp vanilla extract
Optional: 2 tablespoons wheat germ
Optional: 8 oz chocolate bark, or any type of chocolate candy coating (chocolate chips work as well, just add 1-2 tablespoons of shortening )
Directions:
Using a hand mixer or a stand mixer, mix all ingredients together except for the vanilla extract. Once the peanut butter mixture is smooth mix in the vanilla extract. Line a baking sheet with wax paper. Roll peanut butter mixture into bite size balls and freeze until firm, about 15-20 minutes.
If desired, melt chocolate and cover peanut butter balls with chocolate. (I have found adding 1 or 2 teaspoons of shortening to the chocolate helps the chocolate to thin out and makes it easier to coat the peanut butter balls.)
Other options are after rolling peanut butter balls into balls, roll in powdered sugar, crushed cereal, mini-chocolate chips or coconut.
Keep in fridge or freezer.
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Hi Becky, thanks for the peanut butter ball recipe, I shall console myself with the fact that oats are good for you and lower cholesterol, I’ll also add a little bit of coconut to the filling as its really good stuff, and some dried fruit, then use a mix of 50% plain chocolate and 50% milk choc to coat them with, and roll some in chocolate hundreds and thousands, some in finely chopped nuts to make them both slightly healthier and a little like the outsides of Ferrero Rochers. Have a wonderful Easter, your boys look lovely, and they’re lucky to have a mum like you. Goodnight and God bless, Sarah x
These look so delicious! I love that I have all the ingredients on hand so I can make them tomorrow! So glad I stopped by from Link Party Palooza!
Do you know how these would work without oats? I have an oat allergy (waa!).
Hi Charissa- These would be just fine if you omit the oats. You could add more of another ingredients like rice krispies or wheat germ but it would be perfectly fine without it. Enjoy!