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Mix together honey, vanilla extract and peanut butter until smooth.
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Stir in oats and chocolate chips, reserving 1/4 cup chocolate chips for coating. Mix until mixture resembles large crumbs.
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Prepare a rimmed baking sheet with parchment paper.
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With moistened hands, form 1-inch balls, rolling in hands and packing until firm.
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Roll each ball in crushed walnuts and remaining chocolate chips.
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Place balls on the prepared baking sheet, and refrigerate until firm.
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In a microwave, melt white baking chips and creamer together, stirring in 30-second intervals until smooth.
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Drizzle melted baking chips on cooled power balls if desired. Keep refrigerated in an airtight container for up to three weeks.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.