Ingredients for Peanut Butter Nuggets
- Corn Flakes
- Unsweetened Dried Shredded Coconut
- Creamy Peanut Butter
- Liquid Honey
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How to Make Peanut Butter Nuggets
- Crush 1 cup of cornflakes into coarse crumbs. (You can do this in a zip-top bag using a rolling pin)
- In a medium bowl, combine 1/2 cup creamy peanut butter, 1/4 cup honey, and 1/4 cup shredded coconut.
- Gradually add the crushed cornflakes, mixing until thoroughly combined. The mixture should be slightly sticky.
- Measure out 2 tablespoon portions of the mixture and roll into balls.
- In a shallow dish, place the remaining crushed cornflakes.
- Roll each peanut butter ball in the crushed cornflakes to coat.
- Place the nuggets on a plate lined with parchment paper.
- Refrigerate for at least 30 minutes to allow them to firm up.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
10g
Carbs
1g
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15 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Hand Formed Cookies Desserts Canadian Easy No Cook Refrigerator Beginner Cook Diabetic Kid Friendly Picnic Cookies And Brownies Dietary Comfort Food High Protein Inexpensive British Columbian High In Something Taste Mood To Go Equipment Number Of Servings Technique
