1 (16 or 18 oz.) jar creamy peanut butter, about 2 c.
2 c. instant nonfat dry milk, or as needed
2 tbsp. honey
1/2 c. chopped unsalted dry roasted peanuts

In large bowl combine peanut butter and 2 cups instant nonfat dry milk; stir until blended and smooth. Stir in honey, 1 teaspoon at a time, to make firm dough. If you find that dough is too sticky, stir in additional nonfat dry milk. Place chopped peanuts in shallow dish. Roll peanut butter mixture into balls about 1" in diameter; roll in chopped peanuts to coat completely. Store in air tight containers in refrigerator for up to 1 week. Makes about 4 dozen candies.