Peanut Butter Cocoa Bonbons Recipes

PEANUT BUTTER COCOA COOKIES

Steps:

• HEAT oven to 350 degrees F.
• COMBINE shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Gradually add eggs and vanilla, beating well.
• COMBINE flour, cocoa, baking powder and baking soda in medium bowl. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
• BAKE 10 to 12 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

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 COCOA BONBONS

Steps:

• In a large mixing bowl, beat cream cheese, confectioners' sugar, cocoa and vanilla until smooth. Stir in peanuts. Cover and refrigerate for 2 hours or until firm. Drop by heaping teaspoonfuls onto a waxed paper-lined baking sheet. Refrigerate, uncovered, for 1 hour. Shape into 1-in. balls; return to baking sheet. Refrigerate, uncovered, for 3 hours or until firm.
• In a microwave or heavy saucepan, melt peanut butter chips and shortening; stir until smooth and blended. Dip balls and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.

PEANUTTY-COCOA BONBONS

Steps:

• In large mixing bowl, beat cream cheese and milk until fluffy. Add sugar, cocoa and vanilla; blend well. Stir in nuts if desired.
• Form into bite-size balls and chill, covered for a few hours.
• For topping, melt topping ingredients in a bowl in microwave on high for 1-2 minutes. Stir until mixture is smooth.
• Dip balls into topping and set on wax paper. After coating has set, place bonbons in an airtight container in refrigerator until ready to enjoy.

PEANUT BUTTER COCOA BONBONS

Steps:

• In a large mixing bowl, beat cream cheese, confectioners' sugar, cocoa and vanilla until smooth. Stir in peanuts. Cover and refrigerate for 2 hours or until firm. Drop by heaping teaspoonfuls onto a waxed paper-lined baking sheet. Refrigerate, uncovered, for 1 hour. Shape into 1-in. balls; return to baking sheet. Refrigerate, uncovered, for 3 hours or until firm.
• In a microwave or heavy saucepan, melt peanut butter chips and shortening; stir until smooth and blended. Dip balls and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.