So, you remember those peanut butter stuffed no bake bites we made? OK.
Do you remember how we had leftover PB dough from the batch? OK.
Well, we’re gonna need that now soo ahead and get it. I’ll wait…
OK seriously, how have I not done this before? I did make peanut butter patties and this is a very similar concept, only you roll the peanut butter dough up all teeny tiny and dip it in chocolate! Whoopeeee! Fresh Peanut Butter M&Ms are way better than the packaged kind.
If you didn’t make the no bake bites and don’t have any of the PB dough on hand, worry not! It’s so simple to throw together. You simply need oats, dates, peanut butter, raw almonds and roasted peanuts. Then comes melted chocolate – a VERY important element, clearly.
These M&Ms were SO so so so delicious. I offered them up at a recent party with friends and they got snatched up before the fancy dark chocolate squares did. They’re also no doubt healthier than their candy-coated counterparts and arguably better. The only problem? What’s a serving size? I mean really…who eats just FIVE M&Ms? If that’s you. Get out of here. This recipe isn’t for you ; )
I’m more of a
10 15 M&M girl myself.
- 1/4 cup rolled oats (GF for gluten free eaters)
- 2 pitted dates (medjool or deglet nour)
- ½ cup raw almonds
- ½ cup roasted salted peanuts
- ½ cup roasted, salted natural peanut butter
- 1 cup (8 ounces) semisweet or dark chocolate (non-dairy for vegan)
- Add your oats to the food processor and mix until small pieces remain. Then add dates and process again until only small bits remain. Remove from processor and set aside.
- Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK.
- Next add peanut butter to the nut meal and pulse until well combined. Then add dates and oats and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a couple more dates.
- Scoop out small bits of dough and form them into small round balls – about 1/2 tsp. Place on a parchment lined cookie sheet and pop in the freezer to harden for 30 minutes.
- Around the 25-minute mark, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. Then work in small batches to coat the cookies. Take only 5 M&Ms out of the freezer at a time for dipping.
- To dip, drop cookies one at a time into the chocolate, flip once, pick up with a fork or your finger and tap on the rim of the bowl to remove excess chocolate. A little excess is OK. Place back on a parchment-lined baking sheet and pop back in the freezer to set.
- Repeat until all Peanut Butter M&Ms are dipped, re-warming chocolate as needed.
- For optimum freshness, store cookies in an air-tight container in the freezer or fridge until serving.
* nutrition information is a rough estimate for 1 M&M