With an electric mixer, mix together peanut butter and powdered sugar until thoroughly combined. Add oats, and mix until oats are evenly distributed. Roll peanut butter mixture into balls, then roll each ball in crushed Kiggins® corn flakes to coat, and place on wax-paper-lined cookie sheet. Carefully melt the chocolate chips in a bowl in the microwave (on half power in 20 second intervals) or over a double boiler. Using two forks, dip each peanut butter ball into the chocolate and place back onto the cookie sheet. Refrigerate for 1 hour or until chocolate is firm and enjoy!
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.