Nutter Butter Bon Bons Recipes

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:

• In large bowl, beat peanut butter, butter, vanilla and salt until fluffy. Gradually beat in sweetened condensed milk, next powder sugar until smooth.
• Shape into 1 inch balls. Place on baking sheets. Chill until firm.
• Dip into melted candy coating, coating completely. May drizzle with white chocolate or top with sprinkles. Place on wax paper, chill until firm.
• Notes: The Honey Peanut butters make a nice candy also. On the coatings you can skip the candy coating and roll them in cocoa powder. However, one of my favorite ways to make these are to make the bon bon, then dip it in vanilla candy coating then immediately roll in chocolate cookie crumbs. I usually use oreos. Once you have melted your candy, place your pan on a heating pad set on high. That is one of my biggest tips, buy a heating pad specifically for your kitchen.

Steps:

• 1. Finely crush cookies. You can do this in a blender, food processor or using a large baggie and a rolling pin. If using a blender or processor, it seems to work best to break the cookies in half and blend only about 6 cookies at a time.
• 2. Put cookie crumbs in a large bowl. Add softened cream cheese. Combine with hands to fully incorporate the cream cheese.
• 3. Cover a cookie sheet with wax paper. Form small bite sized balls out of the dough and place on wax paper.
• 4. Place cookie sheet of cookie balls in freezer.
• 5. Empty contents of the milk chocolate chips into microwave safe bowl with shortening. Heat for 1 minute; stir. Heat for additional 30 seconds, stir. Continue heating in 30 second increments until fully melted, stirring well between each heating period.
• 6. Remove cookie balls from freezer. Using two forks, dip into melted chocolate, covering well and letting excess chocolate drip from the ball. Place onto wax paper.
• 7. Once all cookies have been covered, let set up (I put them back in the freezer for about 5 - 10 minutes). Once chocolate is set, place in storage container with lid.
• 8. I store these in the fridge, but when it's time to serve them, I take them out about 20 minutes ahead of time.

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:

• 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.