Recipe: Peanut Butter Bonbons

* Exported from MasterCook *
PEANUT BUTTER BONBONS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Desserts
Holidays Peanut Butter
Amount Measure Ingredient -- Preparation Method
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1 cup Peanut butter -- chunky
2 tablespoons Butter
1 cup Powdered sugar -- sifted
1 1/2 cups Nuts -- finely chopped
6 ounces Semisweet chocolate chips -- 1 pk
1 teaspoon Vegetable shortening -- solid
Combine peanut butter, butter and powdered sugar, stirring until smooth.
Shape into balls. Melt chocolate and shortening over hot (not boiling) water. Dip balls into chocolate, cool slightly and roll in chopped nuts.
Put balls onto waxed paper lined baking sheet and refrigerate until firm.
SOURCE: The Tampa Tribune, Dec 17, 1992 posted by Anne MacLellan
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* Exported from MasterCook *
CHOCOLATE PEANUT BUTTER CUPS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies Chocolate
Peanut Butter
Amount Measure Ingredient -- Preparation Method
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CHOCOLATE CUPS:
2 cups Milk Chocolate Chips
2 tablespoons Vegetable shortening
24 1" paper candy cups
PEANUT BUTTER FILLING:
3/4 cup Creamy peanut butter
3/4 cup Confectioners' sugar -- sifted
1 tablespoon Butter -- melted
Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup.
Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill.
PEANUT BUTTER FILLING:
In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonfulls, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until form, about 45 minutes. Store in airtight container in the refrigerator.
Source: Rich Harper, FidoNet Cooking Echo
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* Exported from MasterCook *
CANDY- PEANUT BUTTER, EASTER EGGS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Candies Chocolate
Peanut Butter
Amount Measure Ingredient -- Preparation Method
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Pat Stockett
2 pounds Margarine
4 pounds Peanut butter
4 pounds Confectioners' sugar
-----EASTER EGGS-----
1/4 pound Butter
8 ounces Cream cheese
1/2 teaspoon Salt
1 1/2 teaspoons Vanilla
1 1/2 cups Peanut butter or coconut
4 cups Confectioner's sugar
-----PEANUT BUTTER EGGS-----
1 cup Margarine
8 ounces Cream cheese
1/2 teaspoon Salt
1 1/2 teaspoons Vanilla
2 pounds Powdered sugar
2 1/4 cups Peanut butter -- chunky
-----RICE KRISPIE EGGS-----
1 cup Confectioners sugar
1 cup Crunchy peanut butter
2 cups Rice Krispies
2 tablespoons Oil
1/4 teaspoon Vanilla
-----PEANUT BUTTER BALLS-----
1 pound Margarine
2 cups Peanut butter
2 1/2 pounds To 3 pounds confectioners' -- sugar
3 teaspoons Vanilla
6 ounces Semi-sweet chocolate chips
1/4 pound Paraffin wax
Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.)
Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating.
Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs.
Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper.
Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them.
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