|by Peter Mayle|
Peter Mayle brings to life the people who can get passionate about a frog's leg or a well-turned omlette.
1 - 10 of 101 for peanut butter bon bons
In a large bowl, beat peanut butter, butter, vanilla ... until firm. Dip bon bons in melted chocolate ... refrigerator or room temperature. Makes 1 1/2 dozen.
Mix the first ingredients and roll into 1" balls and chill. Melt the dip in a double boiler and dip the balls and place on a waxed cookie sheet.
Mix butter (or butter), peanut butter, powdered sugar, ... double boiler or microwave. Drop balls into chocolate to coat and put back on cookie sheet to cool.
Melt butter and peanut butter together in ... Mix well, then form into bite-size balls. Chill 4 hours. Dip balls in melted chocolate chips and paraffin.
Soften butter and peanut butter and mix ... chocolate mixture and set on wax paper lined cookie sheets. Refrigerate. (Reheat chocolate mixture as necessary).
In large bowl combine vanilla frosting, peanut butter and butter. With ... paper, let stand at room temperature until dry, about 6 hours. Makes 5-5 1/2 dozen.
Mix butter, sugar, and peanut butter together. Roll ... into freezer until cold. Must be cold to dip. Melt chocolate morsels. Dip bon-bons and let cool.
Mix thoroughly the butter, sugar and peanut butter. Roll into a ball the size of a walnut, melt chocolate with paraffin wax. Coat bon bons.
Mix all the ... double boiler. Shape peanut butter mixture into small balls (walnut size). Coat each one with chocolate. Place on wax paper. Refrigerate.
Have butter at room temperature. ... powdered sugar and peanut butter. Fold in Rice Krispies. Make into balls size of a small walnut. Refrigerate for 1 hour.
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