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Peanut Butter and Honey Balls

Peanut Butter and Honey Balls

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Julie Fegler

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • 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


  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.
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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 before making it into balls and rolling in the graham cracker crumbs. I do prefer rolling my cracker crumbs from the crackers instead of buying the box of cracker crumbs--it just tastes better to me. As with so many recipes where you roll something in crumbs, these didn't use all the crumbs called for, so you could go way short and then add as needed. I refrigerated them afterwards to keep them firm enough to handle. I did not use the raisins, but I could possibly try a little piece of banana in the middle of them next time, since the girls do like that combo. These are something easy to make for a sweet but fairly healthy snack. Thanks for the recipe!


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 used the dry milk, peanut butter and honey and rolled in graham cracker cumbs.


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