Peanut Butter Balls
In a food processor, grind to a coarse grind:
- 2 cups rice cereal*
- Divide into two equal parts and set aside
In mixer bowl with the flat beater, cream:
- 1 cup peanut butter, plain or chunky
- 1/2 cup (1 stick) butter
- 2 cups powdered sugar
- 1 part of the rice cereal
Shape into balls the size of walnuts or smaller. Place on a wire rack and allow to dry for 30 minutes.
Roll each ball, covering the outside of the candy with other part of the rice cereal. Place on a rack and allow to dry for 1 hour.
Using a glass pie plate, spread evenly and melt in the microwave on 70% power, 6 ounces dark or milk chocolate chips.
Microwave for 1 to 2 minutes and stir well. Continue to microwave in 10-to 15-second intervals. Stir the morsel after each cooking since chocolate holds its shape while melting. Using two forks, dip and roll the balls into the chocolate and place on waxed paper. Allow them to air dry for approximately 1 day. Store ina covered container in a cool place.
*If you want a firmer peanut butter ball, increase rice cereal to 3 cups: 1 1/2 cups folded into the peanut butter balls and 1 1/2 cup to cover the outside.
Spray a baking sheet with cooking oil, set aside. In a large mixing bowl, mix the following well:
- 3 cups old-fashioned rolled oats (do not use instant rolled oats)
- 1 cup sliced almonds
- 1 cup raw coconut*
- 1 teaspoon cinnamon
- pinch of salt
In microwave on 7th power, in a 4-cup glass pitcher, heat:
- 1/2 cup honey
- 1/3 cup extra virgin olive oil
Pour over dry ingredients, mix well and spread evenly over baking sheet and bake as instructed above. Stir the granola every 20 minutes times 3. Turn off oven and leave granola to dry until it cools. Store in closed container in a cool area.
- After granola cools, add 1 cup raisins or any dried fruit.
- *Shredded coconut can be substituted for raw coconut.