This recipe is a recipe a chefwannabe reader has mentioned before. We are always trying to recreate our favorite old school lunch dishes around here. Pat Finley Morman has described this to me at least twice, and well, I think I got it, and I think it worked. The only difference between mine and what she described was that I ended up rolling my peanut butter honey balls in chopped peanuts. I don't know if hers were rolled in anything, I am not sure we ever got that far. So Pat, even though these might not be EXACTLY the same, I found a mix that seemed "right" and it is sure tasty. I know why you loved them!! I would say you could roll these in coconut, peanuts, or give them a dunk in some chocolate!
These are so easy, and although they seem like they would be very sweet, they aren't. They are sweet enough, without being overwhelming. They don't crumble when you bite into them either! Yeah for that! Let's get this started, the sooner we do, the sooner you eat!
Peanut Butter Honey Balls
1/2 cup honey
1 cup graham cracker crumbs
1 cup peanut butter (I used creamy but I don't feel like it really matters which you use)
1 cup powdered milk (powder form do not mix with water!)
1 cup chopped or crushed peanuts to roll the finished balls in.
Using a food processor or something large and weapon-like, crush your graham crackers. When they are properly pulverized, place them in a large mixing bowl
Add in honey, peanut butter, powdered milk. Combine this mixture completely.
I used a small scoop so all of the balls would be the same size. Scoop, and roll them in your crushed peanuts. Place in a cake pan or something with sides so they don't roll off. Refrigerate for at least 2 hours before eating.
They are tasty and would be good rolled in a variety of things, or dipped!! Try one or try a few different ways!
Here is to hoping these bring some memories for Pat!!
Your "doesn't remember having dessert at school" chefwannabe