All-Star Fudgy Baseballs and Bats
by Kathleen Morrison
SERVINGS
1 batches scale / convert
INGREDIENTS
1 cup carob powder
1 cup water
1/4 cup honey
1/4 cup peanut butter (smooth or crunchy)
3/4 cups wheat germ
3/4 cups rolled oats
2 tbsp. dry milk powder
1/2 cup unsweetened shredded coconut
1 tsp. cinnamon (optional)
1/2 tsp. grated orange rind (optional)
INSTRUCTIONS
In a small saucepan, combine the carob and water. Bring to a boil over low heat, stirring constantly to prevent scorching. Add the honey and peanut butter and continue cooking for approximately 5 minutes, or until syrup is smooth and slightly thickened.
In a large bowl mix together the wheat germ, oats, milk powder, coconut, cinnamon and orange rind (if desired). Pour approximately one cup of the carob syrup over the dry mixture, or as much as is needed to make a pliable, dough-like consistency. Store the remainder in the refrigerator and use as an icing or to make great milk shakes.
Pinch off pieces of the dough and roll each piece between your palms into 2-inch-long tubes the circumference of a fountain pen, tapered at one end in the shape of a baseball bat. Roll the rest into marble-sized balls.
CHEF COMMENTS
Yield: 1 batch = 18 bats and 18 balls.
Approximately 80 calories in each set.
TAGS
candy, chocolateballs, desserts add tags
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