Servings: 16

1/3 cup Honey ⅓ cup Honey
3 tablespoons raw cane sugar or granulated sugar 3 tablespoons raw cane sugar or granulated sugar
1 cup Peanut Butter creamy 1 cup Peanut Butter creamy
1 1/3 cup wheat flakes see note 1 ⅓ cup wheat flakes see note
Pinch kosher salt Pinch kosher salt
6 oz. semi-sweet baker's chocolate 1 1/2 packages 6 oz. semi-sweet baker's chocolate 1 ½ packages

Create Filling: In a small saucepan over medium-heat, add the honey and the sugar. Stir to dissolve the sugar and bring it all to a boil. Stir continuously and let boil for 1 minute. Add peanut butter and salt and continue to stir until well combined. Remove from heat. Add wheat flakes and mix well, crushing as you mix.
Chill: Transfer to a bowl and chill the peanut butter filling in the freezer for 10 minutes.
Shape: Remove the bowl from the freezer and roll out 16 2 inch balls of the peanut butter mixture. Place on a baking sheet. Set a little bit of the mixture aside on the tray to use to crumble on top of the finished candy bites. Place tray in the freezer to chill for another 20 minutes.
Melt Chocolate: Close to the 20 min mark, melt the chocolate by heating a small saucepan with water over high heat. Place a glass bowl over to saucepan and add the baker's chocolate to melt. Stir often until all of the chocolate has melted.
Coat in Chocolate: Add a cooling rack to another baking tray. Remove tray of chilled peanut butter balls from the freezer and one at a time, dip the balls into the chocolate and coat. Use a fork to shake off excess chocolate and then place on the rack and then immediately sprinkle some crumbled frozen peanut butter mixture on top. Continue for all balls and then return to freezer for another 10 minutes for chocolate to set. Enjoy!
Storage: Store these candy bites in and air tight container in the fridge or freezer.
Substitutions
Raw cane sugar: You can also use granulated sugar.
Honey: You can also use maple syrup, although that will adjust the flavor quite a bit.
Wheat Flakes: I like to use Cascadia Farm Organic Raisin Bran and just pick out the raisins or you can use another Wheat Bran cereal or even just regular cornflakes.
Melting Chocolate: Instead of using a double boiler, you can also heat baker's chocolate in a microwave-safe bowl for high on 30 seconds. Stir and heat for another 30 seconds until all the chocolate is melted.
Source: Served from Scratch