MAPLE PEANUT BUTTER GRANOLA BALLS
Steps:
- Using whisk, blend PB, syrup and vanilla until smooth. Using wooden spoon add dry ingredients until blended. Roll firmly between palms into 1.5 inch balls then flatten gently with palm onto a cookie sheet. Optional- melt choc in meas cup in microwave, top each flattened ball with chocolate Store in bag or air tight container in fridge for 2 weeks or freezer for 3 months.
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