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Frozen Peanut Butter Bites (Patrick and Gina Neely) Recipe

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Frozen Peanut Butter Bites (Patrick and Gina Neely)
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Ingredients
4
Count
Nutrition
179
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.
  2. Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.
  3. With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.
  4. Cook's Note: If it's a hot and humid day outside dust your hands with confectioners' sugar before rolling the balls. This will make it less sticky.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 179.04 Kcal (750 kJ)
Calories from fat 34.45 Kcal
% Daily Value*
Total Fat 3.83g 6%
Sodium 5.36mg 0%
Potassium 11.96mg 0%
Total Carbs 37.44g 12%
Sugars 35.06g 140%
Dietary Fiber 0.88g 4%
Protein 0.68g 1%
Iron 0.4mg 2%
Calcium 0.7mg 0%
Amount Per 100 g
Calories 420.85 Kcal (1762 kJ)
Calories from fat 80.97 Kcal
% Daily Value*
Total Fat 9g 6%
Sodium 12.6mg 0%
Potassium 28.11mg 0%
Total Carbs 88.01g 12%
Sugars 82.42g 140%
Dietary Fiber 2.07g 4%
Protein 1.6g 1%
Iron 0.9mg 2%
Calcium 1.6mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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