JIFandreg; No Bake Chocolate Peanut Butter Drops
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- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 7 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 84 servings
- Calories
- 54
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 8 mg
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 7 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 84 servings
- Calories
- 54
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 8 mg
Ingredients
Directions
- HEAT oven to 350 degrees F. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
- COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
- HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
- DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.
