Ingredients

How to make it

  • Mix all ingredients well until stiff enough to shape.
  • Form in balls about the size of a walnut.
  • Chill well for 2 - 4 hours.
  • (Note: if you like, you may melt some chocolate in double boiler and dip them in the melted chocolate, then chill well)

Reviews & Comments 17

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    " It was excellent "
    gapeach55 ate it and said...
    These sound yummy! Love p'nut butter and honey.
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    " It was excellent "
    greekgirrrl ate it and said...
    FABULOUS!!!
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    " It was excellent "
    pointsevenout ate it and said...
    One wrapped in wax paper, another unwrapped, the rest in a cookie jar.This pic disappeared. Trying an extra CR/LF.
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    " It was excellent "
    pointsevenout ate it and said...
    Here's a look at the guts:
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    " It was excellent "
    pointsevenout ate it and said...
    Soon as you can get the main picture posted, I have some more pics to use in the step-by-step picture area.
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  • sweetthing1953 6 years ago
    I thank Pointsevenout for the great modifications!
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  • knoxcop 6 years ago
    Dang! That's it. I'm going out to get some powdered milk, caramels, chocolate, parafin and ....d'oh! These look luscious!--Kn0x--
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    " It was excellent "
    pointsevenout ate it and said...
    Final rating came in. You're sitting on a 5 pronged fork. Don't know how much of a healthy alternative it is anymore with the addition of the caramel and chocolate coatings.
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  • sweetthing1953 6 years ago
    Thank you so much for the pictures again. I will certainly use them. I can't wait to fix them with the chocolate and the caramel.
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    " It was excellent "
    pointsevenout ate it and said...
    These aren't bad at all. Finally got to eat one, albiet frozen. Individually wrapped and in the 'fridge. Will try another one later on when they defrost.
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    " It was excellent "
    pointsevenout ate it and said...
    I put these in the freezer overnight while cleaning up my caramel mess. Think maybe I'll spray the waxed paper or cookie tray without any paper next time I make these.
    Either way, going to make little individual twist wraps from the waxed paper to hold each bite and drop them in an airtight container.
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    " It was excellent "
    pointsevenout ate it and said...
    Lesson learned: Never put caramel coated goodies on waxed paper unless you like spitting out little pieces of paper on ingestion of the little delight. Alternatively, it gets your fingers all sticky scraping the waxed paper off of the confection.I coated them with chocolate too:My first time doing the chocolate coating thing too. One 12oz. bag of milk chocolate to 1/4 of a stick of paraffin.The first few balls on the right have no caramel coating, those are the ones I run out of caramel on, just chocolate. The next ones are noticeably larger because of the caramel coating underneath the chocolate coating. They look a little messier too as the chocolate coating in the pan was starting to cool down and I was fighting with getting the waxed paper unstuck from the caramel coating.Next batch will look so much better. You can copy this photo to your computer and use it as the main picture on your recipe if you would like.
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  • sweetthing1953 6 years ago
    Wow. That looks great. I'm going to try the same thing. Thanks for the picture. I really appreciate it.
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    " It was excellent "
    pointsevenout ate it and said...
    PicStarted a caramel coating on your recipe but ran out of coating. My first try EVER coating something using caramel squares in a double boiler. Used 2 tablespoons water to 1 bag of caramels. Probably could have used 1/4 cup of water to thin out the coating a little. It should have been enough to coat the whole batch.Cleaning up my mess. Will try for the chocolate coating tomorrow.
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    " It was excellent "
    pointsevenout ate it and said...
    It is truly a little hot and humid here. Quartered up one stick of paraffin, stacked it on the counter and went to the store for the chocolate. Upon returning, found the two middle pieces of stacked paraffin had melted enough to make the entire stack fall over.
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  • sweetthing1953 6 years ago
    No, but if the weather is humid,I add a little bit.
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    " It was excellent "
    pointsevenout ate it and said...
    Chillin' in the freezer. Had a scant 1/4 cup of nutella taking up room in the 'fridge, so into the recipe it went. Do you use paraffin in your chocolate coating? How much?
    I'm thinking about putting a coating of caramel on before the chocolate. Have a bag of it that was earmarked for another recipe, that is temporarily misplaced. What do you think?
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