Graham And Peanut Butter Bon Bon Food

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.

GRAHAM AND PEANUT BUTTER BON BONS

Steps:

• Set almond bark aside; mix remaining ingredients together in a bowl. Note: I had to mix it with my hands.
• Refrigerate for 1 hour.
• Melt almond bark.
• Form crumb mixture into balls and dip in melted almond bark, place on waxed paper.
• Allow the almond bark to cool and set up.

PEANUT BUTTER AND GRAHAM BON BONS

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.

GRAHAM AND PEANUT BUTTER BON BON

Steps:

• 1. In large bowl stir together cereal, peanut butter, graham crumbs and powdered sugar. Refrigerate for 1 hour. 2. Shape crumb mixture into balls, using one level tablespoon for each. 3. In small saucepan melt confectioner's coating over low heat. Dip each ball in coating, letting excess drip off. Place on wax paper. Refrigerate at least 20 minutes or until set. Store in airtight container.

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.

GRAHAM AND PEANUT BUTTER BON BON

Steps:

• 1. In large bowl stir together cereal, peanut butter, graham crumbs and powdered sugar. Refrigerate for 1 hour.2. Shape crumb mixture into balls, using one level tablespoon for each.3. In small saucepan melt confectioner's coating over low heat. Dip each ball in coating, letting excess drip off. Place on wax paper. Refrigerate at least 20 minutes or until set. Store in airtight container.

PEANUT BUTTER BON BONS

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.

PEANUT BUTTER BUTTER BON BONS

Steps:

• Beat peanut butter and butter at medium speed with electric mixer until creamy.
• Add Golden Graham crumbs, beating until well blended.
• Gradually add powdered sugar, beating at low speed until blended.
• Using a melon scoop, shape into one-inch balls.
• Cover and chill one hour.
• Melt butterscotch morsels in microwave safe dish. Pour into small Ziploc bag with a tiny corner snipped off. Drizzle over 1-inch bon bons.

GRAHAM AND PEANUT BUTTER BON BON

Steps:

• 1. In large bowl stir together cereal, peanut butter, graham crumbs and powdered sugar. Refrigerate for 1 hour.2. Shape crumb mixture into balls, using one level tablespoon for each.3. In small saucepan melt confectioner's coating over low heat. Dip each ball in coating, letting excess drip off. Place on wax paper. Refrigerate at least 20 minutes or until set. Store in airtight container.