Peanut Butter Bonbons Recipes

CRUNCHY PEANUT & TOFFEE BONBONS

Steps:

• Put the peanut butter, butter and sugar in a food processor. Pulse until it comes together. Add the toffee and pulse again. Remove and, using the palms of your hands, roll mixture into small balls. Place on a tray. Chill for 30 mins.
• Melt the chocolate in a heatproof bowl in the microwave on High for 1 min or set over a pan of boiling water (make sure the bowl doesn't touch the water). Using a fork, dip the balls, one at a time, until half covered in chocolate. Roll in the peanuts. Put on a tray lined with baking parchment and leave to harden (about 2 hrs).
• Store between layers of baking parchment in a covered container and keep chilled. Will keep for 1 week in an airtight container.

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:

• 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.

CHOCOLATE-PEANUT BUTTER BONBONS

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP.
• Spoon into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each of 24 paper-lined mini muffin cups; stand pretzel in each cup. Freeze 2 hours or until firm.
• Peel liners off bonbons. Melt dipping chocolate as directed on package; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Place on waxed paper-covered baking sheet. Let stand until chocolate is firm.

PEANUT BUTTER BONBONS

Steps:

• Melt peanut butter and butter together in saucepan on stovetop.
• Stir together cereal and sugar.
• Pour peanut butter mixture over cereal mixture.
• Mix together with large spoon.( You will probably have to use your hands at some point and the mixture will be quite hot).
• Form the dough into 1 inch balls and refrigerate or freeze. ( I usually freeze mine as it makes the dipping easier.).
• Melt the chocolate one bag at a time, in a large microwave safe bowl, watching carefully that it doesn't burn.
• Dip the frozen balls in the chocolate to coat them. Let cool on wax paper until hard. ( I usually just dip what I need at the time and leave the others in the freezer for dipping later.).

SWEET AND SALTY BONBONS

Steps:

• Simply roll the peanut butter-y brownie into a ball, dip into chocolate and sprinkle with salt.