Chocolate Peanut Butter Pretzel Energy Balls Recipes

CHOCOLATE PEANUT BUTTER ENERGY BALLS

Steps:

• Combine oats, peanut butter, shredded coconut, chocolate chips, cranberries, almond milk, and honey in a bowl and mix thoroughly.
• Roll mixture into bite-size balls and arrange on a baking sheet. Refrigerate until set, at least 15 minutes.

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.

CRISPY CHOCOLATE PEANUT BUTTER PRETZEL BALLS

Steps:

• In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter. If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted. Be careful not to burn the chocolate.
• Mix in the pretzels and rice cereal until everything is coated and well incorporated.
• Drop by the teaspoonful onto a lined cookie sheet and place in the fridge. Once hardened, you can transfer to a bag or container. These are best stored in the fridge.

HOLIDAY PEANUT BUTTER WHISKEY BALLS

Steps:

• Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in food processor until finely chopped; add to the crumbs.
• Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into twenty 1 1/2-inch balls.
• Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.