You'll love every chewy bite of these sweet and salty no-bake treats. For longer storage (and dessert at a moment's notice), keep them in the freezer up to 3 months.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

prep:
25 mins
chill:
1 hr 30 mins to 2 hrs 30 mins
Servings:
24
Yield:
24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan heat and stir butter, peanut butter, and corn syrup over medium until melted. Remove from heat.

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  • Stir oats, pistachios, cranberries, and orange zest into peanut butter mixture. Cover and chill 1 to 2 hours or until firm enough to handle. Meanwhile, line a tray or rimmed baking sheet with parchment paper or waxed paper.

  • Shape oats mixture into 24 balls. Dip balls in melted white chocolate to coat, allowing excess to drip off. Place on prepared tray. If desired, sprinkle with additional chopped cranberries or finely chopped pistachios before chocolate sets. Chill 30 minutes or until set. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Nutrition Facts

125 calories; total fat 8g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 9mg; sodium 47mg; potassium 62mg; carbohydrates 11g; fiber 1g; sugar 7g; protein 2g; trans fatty acid 0g; vitamin a 109IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 20mg; iron 0mg.
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