Peanut Butter and Honey Balls

Peanut Butter and Honey Balls

Made  times
Julie Fegler 39

"These high-protein snacks are great for school lunches. I make a double recipe and freeze them on a baking pan. When frozen, I transfer them to a zip lock bag and use them as needed."
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20 m servings 100 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Mix peanut butter, dry milk powder, honey, and raisins together in a bowl until well incorporated. Shape into walnut-sized balls.
  2. Place graham cracker crumbs in a shallow bowl; roll peanut butter balls in the crumbs to coat.



I'm going to give this a rating from my granddaughters. My suggestion on this is to have the peanut butter at room temperature before adding the honey and milk powder and then refrigerate it be...

Yes, love this! Traded the raisins for chocolate chips, yummy!

I remember our school cooks would make these for lunch as a treat. Brings back good memories. Too bad now we can't make these kind of treat because of all the peanut allergies. The cooks just...

Good recipe, can't go wrong with peanut butter balls. My usual recipe uses less honey and powdered milk and you mix Graham crackers in with everything else. I also seem to remember my aunt makin...

When I make these I like to use rice crispies or frosted flakes instead of graham crackers. Makes more of a crunch.

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