Nutty Candy

2 Tablespoons Chunky Reduced-Fat Peanut Butter
1/4 Cup Sugar Free Maple Syrup
1/4 Cup Splenda Granular
2/3 Cup Nonfat Dry Milk Powder
1 Cup Quick Cooking Oats
1/4 Cup (1 oz.) Unsalted Dry Roasted Peanuts, chopped

In a medium bowl, combine peanut butter, maple syrup, Splenda, and dry milk powder. Stir in oats and peanuts. Place waxed paper on a cookie sheet. Drop mixture by teaspoonfuls to form 14 treats. I used a cookie scoop. Be sure to spray your scoop or teaspoons with nonstick spray before starting to keep candy from sticking. Refrigerate for 20 minutes, and then roll the candy in your hands to give a smooth surface and shape the candy into balls. Place back into the refrigerator for 5-10 minutes. Cover and refrigerate any leftovers. 

Serves: 14
Per Serving: 62 Calories; 2g Fat (33.3% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 38mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. WWP: 1 (www.AimeesAdventures.com)