Pioneer Woman Healthy Peanut Butter Balls Recipes

A HEALTHIER TAKE ON PEANUT BUTTER BALLS

Steps:

• Stir together 1/2 cup of the peanut butter, butter, vanilla, and salt in a medium bowl until smooth. Gradually add powdered sugar and stir until fully incorporated. Scoop out 18 balls (about 1 tablespoon each) onto a parchment-lined baking sheet. Freeze until firm, about 15 minutes.
• Place chocolate in a microwave-safe bowl. Microwave on HIGH until melted and smooth, about 1 1/2 minutes, stirring in 30-second intervals. Dip chilled balls, one at a time, into chocolate, turning to coat. Lift out with a fork and let excess drip off. Place back onto parchment. Repeat with remaining balls. Freeze until firm, about 15 minutes.
• Microwave remaining 2 tablespoons peanut butter until loosened, about 20 seconds on HIGH. Drizzle balls evenly with peanut butter. Chill until set, about 5 minutes. Freeze or refrigerate in an airtight container.

PEANUT BUTTER CUP BITES

Steps:

• Prepare a baking sheet with parchment and a baking rack.
• For the bites: Add the oats, peanut butter, honey, flaxseed, coconut oil and salt to the bowl of a stand mixer fitted with a paddle attachment. This can also be done in a bowl with a spoon and a bit of elbow grease. Mix until completely combined.
• Using a tablespoon-sized scoop, scoop the dough and roll it in your hands until it forms a ball. Repeat with the remainder of the mixture. As you work, place the balls on the prepared baking sheet. Freeze until firm, about 15 minutes.
• For the chocolate shell: Add the chocolate and coconut oil to a bowl set over a pot of simmering water and allow it to melt and become smooth, about 3 minutes. Mix until smooth and set aside.
• Remove the bites from the freezer. One at a time, drop one bite in the chocolate shell, remove it with a fork (or two) and return it to the same baking sheet. Repeat with the remaining bites. Return the baking sheet to the freezer to set the chocolate shell, about 10 minutes.
• Sneak one now and transfer the remaining bites to a resealable plastic bag. Store in the freezer. When you are ready to enjoy them, allow them to thaw for 10 minutes or more at room temperature.

PEANUT BUTTER PROTEIN BARS

Steps:

• Line a 9-by-13-inch glass pan with parchment, letting it hang over the sides. Set aside.
• Combine the peanut butter, honey and chocolate milk in a medium heatproof glass bowl and place over a pot of simmering water. Allow the mixture to become warm and smooth, stirring to completely incorporate. Remove from the heat and set aside.
• Meanwhile, mix the oats, flax seeds, protein powder, dried cherries and half of the chocolate chips in a large bowl.
• Pour the peanut butter mixture into the oat mixture and stir until well combined. Transfer the mix to the prepared pan and press the mixture into an even layer. Sprinkle over the remaining chocolate chips, lightly pressing them into the base, and freeze for 15 minutes to allow the mixture to set.
• Remove from the pan and cut into 24 bars, then transfer to an airtight container and freeze.
• When ready to eat, remove from the freezer and allow to thaw slightly, 2 to 3 minutes, before enjoying.

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.

POWER BALLS

Steps:

• In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, sunflower seeds and flax seeds until fully combined. Cover and refrigerate for 30 minutes.
• Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.

PEANUT BUTTER BALLS

Steps:

• In a large bowl, combine Peanut Butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
• In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.