Graham And Peanut Butter Bon Bons Food

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.

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.

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.

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 BALLS II

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)