Today I made a couple of changes. First, I used agave nectar instead of honey. If you do this, I would recommend using less than the recipe calls for. Secondly, I put in a liberal splash of milk and decreased the amount of the powdered milk slightly. I thought they were a little dry last time and you definitely had to let them thaw to eat them. I was trying to alleviate those issues.
So, without further adieu - the recipe:
Peanut Butter Balls
| for approx. 100 | for approx. 50 | for approx. 25 |
| 2 c. honey or agave | 1 c. honey or agave | ½ c. honey or agave |
| 3 c. creamy peanut butter | 1 ½ c. creamy peanut butter | ¾ c. creamy peanut butter |
| 5 c. dry milk powder | 2 ½ c. dry milk powder | 1 ¼ c. dry milk powder |
| 6 c. quick oats | 3 c. quick oats | 1 ½ c. quick oats |
Mix all together with hand mixer. Form into balls with hands and freeze on waxed paper lined cookie sheets until hardened. Store in freezer in ziploc bags.