Nutrition per serving may change if servings are adjusted.
⅓ cup creamy peanut butter
¼ cup 68% vegetable oil spread
2 tablespoons honey
¼ teaspoon almond extract
2 cups rice and wheat cereal flakes, crushed slightly
⅓ cup finely snipped dried apricots
2 tablespoons toasted almonds, finely chopped
¼ teaspoon ground ginger
2 ounces bittersweet or semisweet chocolate, chopped
¼ teaspoon shortening
In a medium saucepan, combine peanut butter, vegetable oil spread, honey and almond extract. Cook over low heat just until melted and nearly smooth, whisking constantly. Stir in cereal, apricots, almonds and ginger until well mixed. Using slightly wet hands or a 1-ounce scoop, shape mixture into balls. Let stand on a waxed paper-lined baking sheet about 15 minutes or until firm.
In a small saucepan, combine chocolate and shortening; cook and stir over low heat until melted. Drizzle balls with melted chocolate. Chill about 15 minutes or until chocolate is set. Store in the refrigerator.