Peanut Butter Bon Bons Recipes

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.

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.

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.

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.

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.

Steps:

• Mix powdered sugar and graham cracker crumbs.
• Heat butter and peanut butter over low heat until melted. Stir into crumb mixture. Refrigerate 30 minutes.
• Shape into 1" balls.
• Heat chocolate chips and shortening until melted. Dip balls into chocolate to coat.
• Cool on wax paper, then refrigerate until firm.