Chunky Peanut Butter Bon Bons Recipes

NO BAKE PEANUT BUTTER BONBONS

Steps:

• 1. In a medium bowl combine melted butter, graham cracker crumbs, peanut butter, chopped pecans, shredded coconut, powdered sugar and vanilla. If you prefer a more peanutty flavor, you can increase the peanut butter to 2 cups. Mix well.
• 2. Roll into small balls about 1 inch in diameter. Chill in refrigerator till hardened.
• 3. In a double boiler,melt chocolate chips and parrafin. Stick tooth pick in each ball, and dip in melted chocolate. Place on wax paper to cool. Makes about 5 dozen.
• 4. NOTE: I made several flavors on the day I made these, I made dark Chocolate, Milk Chocolate, and white chocolate. Then I combined what was left of the dark chocolate with the white chocolate, and drizzeled it over the white chocolate. They were all a big hit. Some I even did a double dip after the first coat hardened, they got bigger, and everyone loved them. I hope you enjoy as well.
• 5. Also note that Parrafin is usually found in the baking section of most large supermarkets, and is used often in candy making, it firms up the chocolate where it hardens better, and product takes on a much glossier finish. I love using this product in candy making. Make a variety of milk and dark Chocolate use your imagination.

PEANUT BUTTER BON-BONS

Steps:

• In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.

PEANUT BUTTER BON BONS

Steps:

• In large bowl, combine Vanilla frosting, peanut butter and margarine with a fork until well blended.
• Stir in crumbs until well mixed.
• Form into 1-inch balls.
• Chill 1 hour.
• In small saucepan, melt Chocolate frosting over low heat, stirring occasionally.
• DO NOT OVERHEAT-- THE FROSTING WILL BECOME STICKY AND WON'T SET UP PROPERLY.
• Dip chilled balls in melted frosting.
• Allow excess to drip off.
• Place on waxed paper.
• Let stand at room temperature until dry, about 6 hours.
• TIP: If the frosting used for coating thickens, gently reheat.
• Use leftover coating for dipping dried fruit or nuts.

PEANUT BUTTER BON BONS

Steps:

• 1. Combine butter and peanut butter until smooth.
• 2. Gradually add powdered sugar until well combined. You may need to dump onto a piece of wax paper and knead until all combined (especially if peanut butter is on the dryer side. Jif and Planter's are moister and work well).
• 3. Pinch off little pieces of the dough and roll into balls. Place rolled balls on a wax lined cookie sheet. Once cookie sheet is full place in freezer. Continue rolling balls until all the dough is gone. Then place that cookie sheet in freezer.
• 4. In a double boiler melt chocolate and paraffin wax until completely melted.
• 5. Take out first cookie sheet only. Stick a toothpick or a skewer in a ball and dip into the chocolate mixture, rolling it to make sure they are completely covered. Place back on tray. Repeat. (I use several toothpick to let the chocolate harden)
• 6. *If you start to run out of chocolate I take small chunks of wax and a handful of chocolate and remelt it. Repeat if needed.

"CHUNKY PEANUT BUTTER" BON BONS

Steps:

• Stir together 1st 4 ingredients. place in refer to chill, 1 hr.
• remove from refer. Shape into Balls using 1 level Tbs. makes for even sized balls.
• Place on waxed paper.
• Melt coating in small saucepan over low heat. Dip each ball in coating, let excess drip off. place back on your waxed paper. Chill 15 min or till coating sets. Store in Zip lock bags, or in Air tight container. Perfect any Holiday treat. You can add color your white coating for added interest for any occasion you desire.