Peanut Butter And Chocolate Bonbons Recipes

PEANUT BUTTER AND CHOCOLATE BONBONS

Steps:

• Combine the 1/2 cup of margarine (or butter), peanut butter, sugar, and vanilla in a large bowl and mix until smooth.
• Shape mixture into 1 inch balls and place in foil lined baking sheet.
• Freeze for 1 hour.
• Melt chocolate and 3 tbs margarine in top of a double boiler (or, optionally, in a microwave).
• Place a toothpick in the center of each ball and dip halfway into chocolate mixture. Return to baking sheet chocolate side down and freeze until ready to serve.

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 AND CHOCOLATE BALLS

Steps:

• Line cookie sheet with foil. Melt butter in heavy small saucepan over low heat. Combine cereal, peanut butter, dry milk and powdered sugar in large bowl. Mix in butter. Moisten hands and roll 1 tablespoon mixture into ball. Place on prepared cookie sheet. Repeat with remaining mixture. Chill overnight.
• Line cookie sheets with foil. Melt chocolate in double boiler over low heat, stirring occasionally. Remove chocolate from over water. Using fork, dip peanut butter balls 1 at a time into chocolate and transfer to prepared cookie sheets. Refrigerate until chocolate is firm. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

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.

CRUNCHY 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 pkg.; 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.

CHOCOLATE PEANUT BUTTER BARS IV

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

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.