Nutter Butter Bon Bons Recipes

NUTTER BUTTER BON BONS

Steps:

• 1. Finely crush cookies. You can do this in a blender, food processor or using a large baggie and a rolling pin. If using a blender or processor, it seems to work best to break the cookies in half and blend only about 6 cookies at a time.
• 2. Put cookie crumbs in a large bowl. Add softened cream cheese. Combine with hands to fully incorporate the cream cheese.
• 3. Cover a cookie sheet with wax paper. Form small bite sized balls out of the dough and place on wax paper.
• 4. Place cookie sheet of cookie balls in freezer.
• 5. Empty contents of the milk chocolate chips into microwave safe bowl with shortening. Heat for 1 minute; stir. Heat for additional 30 seconds, stir. Continue heating in 30 second increments until fully melted, stirring well between each heating period.
• 6. Remove cookie balls from freezer. Using two forks, dip into melted chocolate, covering well and letting excess chocolate drip from the ball. Place onto wax paper.
• 7. Once all cookies have been covered, let set up (I put them back in the freezer for about 5 - 10 minutes). Once chocolate is set, place in storage container with lid.
• 8. I store these in the fridge, but when it's time to serve them, I take them out about 20 minutes ahead of time.

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.

PEANUT BUTTER BON-BONS

Steps:

• Mix peanut butter with melted butter and mix until peanut butter "Melts".
• Add vanilla, coconut, crumbs, sugar and nuts; mix well.
• Line a cookie sheet with foil.
• Roll into balls and place on cookie sheet, spaced at least an inch apart.
• Refrigerate for 1 hour or more.
• Combine chocolate and paraffin in a double boiler. Heat until melted and smooth.
• Dip each chilled ball into the chocolate mixture and return to pan.
• Refrigerate until set, at least 1/2 hour.

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. Mix powdered sugar, butter, peanut butter, & rice krispies, in a large bowl. Blend thoroughly with hands until dough forms. Roll into small balls ( approximately 1/4 inch in diameter.)
• 2. Next place each ball onto waxed paper on the cookie sheet, & place in the freezer to harden
• 3. Place chocolate almond bark in a microwave safe bowl & melt it a little at a time & stir in between until completely melted. Be sure not to let it burn.
• 4. Remove peanut butter balls from freezer & dip them into the almond bark letting the excess drip off then place them back on the waxed paper to let harden. After they have hardened place them in an airtight container. Serve & enjoy. Recipe taken from : cooks.com called buckeyes I just replaced the chocolate chips & paraffin wax with the almond bark - this makes it so much easier. And instead I completely dipped them instead of leaving part of them undipped.

PEANUT BUTTER AND GRAHAM BON BONS

Steps:

• Set almond bark aside.
• Mix remaining ingredients together in a bowl.
• Refridgerate for one hour.
• Melt almond bark, following package instructions.
• Form crumb mixture into balls.
• Dip into melted almond bark
• Place on wax paper.
• Allow almond bark to cool and set up.