POWER BUTTER RECIPES

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POWER BALLS RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Power Balls Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield 30 balls

Number Of Ingredients 7

2 cups old-fashioned rolled oats
1 cup extra-crunchy peanut butter 
1/2 cup raw honey 
1/2 cup mini chocolate chips 
1/2 cup dried cranberries 
1/2 cup sunflower seeds 
2 tablespoons flax seed 

Steps:

  • In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, sunflower seeds and flax seeds until fully combined. Cover and refrigerate for 30 minutes.
  • Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 132 calorie, FatContent 7 grams, SaturatedFatContent 2 grams, CholesterolContent 1 milligrams, SodiumContent 39 milligrams, CarbohydrateContent 15 grams, FiberContent 2 grams, ProteinContent 4 grams, SugarContent 9 grams

REESE'S PEANUT BUTTER CUPS RECIPE | TOP SECRET RECIPES



Reese's Peanut Butter Cups Recipe | Top Secret Recipes image

The first Top Secret Recipes book features a version of this clone recipe for America's most beloved candy creation, and the recipe is posted all over the place. But since 1993, I've learned a few things about Reese's Peanut Butter Cup cloning. Now, when you make this Reese's Peanut Butter Cups recipe, it's better to use reduced-fat peanut butter for a texture that's drier and crumblier like the original. Also, use scissors to trim paper muffin cups so that they are shallower—and a better mold for your clone. Video: How to clone a Reese's Peanut Butter Cup in 3 minutes. Want to make more candy at home? See if I cloned your favorites here.  Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Number Of Ingredients 5

Nutrition Facts : Calories 304 calories

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