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NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL BALLS

A scrumptious chocolate peanut buttery ball with a surprise inside!
Course Cookies
Servings 36 balls
Author Yvonne Pratt

Ingredients

  • 2 cups rolled oats
  • 1 cup peanut butter or other nut butter
  • 1/2 cup confectioner's sugar
  • 3 Tbs honey
  • 1/2 cup chocolate chips
  • 1/2 cup dried fruit
  • 1/2 cup chopped nuts
  • 1 tsp vanilla
  • 2 cups chocolate chips
  • 2 tbsp shortening
  • 2 tsp shortening
  • 1/2 cup white chocolate chips
  • pinch sea salt

Instructions

  • TO MAKE THE NO-BAKE COOKIE BALLS
    Mix the first 8 ingredients (up to and including the vanilla) together in a large bowl. Refrigerate the dough for about 30 minutes.
  • Roll dough into small balls and put the balls on a parchment-lined baking sheet.
  • Freeze
  • TO MAKE THE CHOCOLATE COATING
    Put 2 cups of chocolate chips plus 1 Tbs plus 2 tsp shortening into a microwave proof bowl. Microwave for high in 15-second intervals. After each interval take the bowl out of the microwave and stir. Do this until you can stir the chips and they melt into a silky chocolate coating. DO NOT OVERHEAT! The heat of the bowl will melt the chips.
  • Take the cookie balls out of the freezer and dip one at a time in the chocolate coating. Remove them from the chocolate with a fork and let the excess coating drip off the cookie ball back into the coating. Place the coated cookies on a parchment-lined baking sheet.
  • Dry completely at room temperature.
  • TO MAKE THE WHITE CHOCOLATE DRIZZLE
    Put 1/2 cup white chocolate (no shortening) in a small microwave safe bowl. Use the chocolate melting technique above.
  • Put the melted chocolate into a small plastic sandwich bag and cut a small hole in one of the bottom corners with scissors. Push the white chocolate down to the corner of the bag until al little squirts out.
  • Put the cookie balls on a parchment-lined baking sheet. Push the white chocolate so it comes out of the bag in one thin line. Using a back and forth motion, move across each cookie ball from top to bottom. Then turn the cookie 90 degrees and repeat. This will make a stylized crosshatch design.
  • Add a tiny sprinkle of sea salt or other embellishments to the cookie before the white chocolate dries.
  • When the cookie balls are completely dry refrigerate or freeze them.
  • I love them frozen! The dried fruits give a candy-like crunch!