Great for packing in a school lunch, taking camping, or simply for snacking, these peanut butter balls have been a family favorite of ours for years. This simple recipe was published in Family Fun magazine a bazillion years ago, part of an article on school lunch boredom-busters. Super easy to make—mom or grandma can measure, and kids can mix and shape balls. If spheres are too boring for your bunch, shape into snakes and spirals, or whatever your little heart desires.

My now 20-year-old son still loves these, and I’ll make him a stash to store in his dorm room, where he can enjoy them after a brutal physics exam. So these aren’t just for wee ones! We’ve also served them in little petit four cups along side chocolate truffles, and they hold their own with the fancy foods. They keep their shape best if you freeze them, and then they’re perfect for packing in a lunch or bringing on a picnic—they thaw quickly and are ready for consumption by the time you reach your destination.

Makes 12-15 balls

1 cup super chunky peanut butter
1/2 cup nonfat dry milk powder
1/2 cup raisins (optional—they make these more challenging to shape)
1/4 cup honey
2 graham crackers, crushed into crumbs

Combine peanut butter, dry milk, and honey (and raisins, if desired), and stir until all ingredients are incorporated. Scoop out teaspoonfuls of dough, and roll into balls. Put graham cracker crumbs in small bowl, and roll balls in crumbs to coat. Serve as is, or refrigerate or freeze in airtight container. (We prefer to freeze them.)