There is nothing better than the peanut butter-chocolate-butterscotch combo of a classic scotcharoo! However, like many of you I could easily eat the entire pan in one sitting. These healthier versions are a perfect way to enjoy your cravings while adding a bit of protein to keep you full.
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These aren’t your average protein balls. When I tell you these taste like a dessert, I am not kidding. I have to stop myself from eating them all in one day. Even though they are much healthier than the corn syrup and sugar-filled version…I would probably feel pretty sick if I ate them all. However, they do have 2.5 grams of protein per ball which does help me feel better about giving them to my picky toddler as dessert.
These can last up to 1 week in the fridge or 3 months in the freezer. They are a perfect addition to a take-in meal for anyone, but especially for a new mom.
Scotcharoo Protein Balls
Equipment
- Large Bowl
- Spatula
- Number 50 Cookie Scoop
- Cookie Sheet
- Parchment Paper
- Microwave safe bowl
- Piping Bag
Ingredients
Protein Ball Ingredients
- 1 cup creamy peanut butter
- ½ cup honey
- 2 servings vanilla protein powder
- ¼ cup powdered peanut butter, like PB Fit If you don't have this, just leave it out.
- 1 cup old fashioned oats
- 1½ cups crisp rice cereal, like Rice Krispies
- ¼ teaspoons salt
- ½ teaspoons vanilla
Drizzle Ingredients
- ¼ cup chocolate chips milk or semi-sweet
- ¼ cup butterscotch chips
Instructions
- In a large bowl, mix all of the ingredients together except for the chocolate and butterscotch chips.
- Using a small cookie scoop, scoop out balls onto a parchment lined baking sheet. Set aside.
- In a microwave safe bowl, add the chocolate and butterscotch chips togehter and microwave in 30 second intervals until smooth and melted.
- Pour melted chips into a piping bag (or plastic baggie) and cut a small hole at the tip. Drizzle the mixture onlto each protein ball. Alternatively you can dip each protein ball in the melted chocolate and butterscotch mixture.
- Let drizzle set in the fridge for 10 minutes. Store in an airtight container in the fridge for a week or in the freezer for up to 3 months.