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.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

prep:
25 mins
chill:
1 hr 30 mins
total:
1 hr 55 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; fat 8g; cholesterol 9mg; saturated fat 4g; carbohydrates 11g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 109.4IU; vitamin c 0.3mg; niacin equivalents 0.5mg; folate 3.8mcg; sodium 47mg; potassium 62mg; calcium 20mg; iron 0.4mg.
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