Peanutty Cocoa Bonbons Recipes

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

Steps:

• PLACE all ingredients in medium bowl. Whisk until evenly blended. Store in tightly covered container at room temperature until ready to use or package. Makes about 2 cups mix.
• Recipe to attach:
• Spoon 4 tablespoons of cocoa mix into mug. Add 1 cup boiling water; stir well.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Chocolate Peanut Butter Deluxe Cookie Dough

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.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Steps:

• In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
• Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

Steps:

• Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan., In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer., In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top., Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.

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.

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.