Peanutty Cocoa 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:

• 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.

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.