Guest Post- Peanut Butter Bon Bons

So I’ve been complaining of having no baking time for the past few days… Luckily, Andrea has submitted another yummy holiday recipe for me to post. I really don’t know how she has time to bake since she is the Mother of twins. She is Super-Mom!

Thanks so much for sharing this great recipe with my readers!!

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Written by Andrea Duncan…

I have another one for you Angela! This is another holiday treat from my wonderful Grandma Rouse. Every Christmas she made sure I had these because they were my favorite…Peanut butter Bon Bons! As Angela would say “these things are like crack”! I would have to agree. I can’t say no to them, once I have one I must have more!

Here’s a list of ingredients:

12 oz of creamy peanut butter – low-fat is okay

3/4 cups of butter OR margarine

2lb bag of confectioners sugar

melted Baker’s milk chocolate dipping cups (I usually go through about 4 of these per batch)

I love the little dipping cups, they’ve made it so much easier than the traditional double boiler days and adding the paraffin wax to the chocolate chips. I usually pick up an extra thing of the chocolate squares just in case I run out of chocolate from the cups. I just add the squares to the cups and it melts just the same.

Start off by mixing in the confectioner’s sugar, butter, and peanut butter. If you are doing this by hand it is going to take a while. Doing it this way, I add in a little at a time. Getting all that sugar to go into the peanut butter takes a while and a lot of arm strength. If you don’t have a large mixer I would suggest using a hand mixer on the lowest setting and gradually adding ingredients a little at a time. Putting them all in at once is going to make a huge mess. Trust me I learned the hard way when I first started doing these

Once you are done fighting.. err,.. I mean, “mixing” in the ingredients, roll them into large balls and refrigerate for about an hour.

After the peanut butter has chilled, roll into 1″ balls and place on a baking sheet covered with waxed paper.

Make sure as you place them on the pan you are leaving enough room for them to be dipped later. I decided to try using a melon baller to help/cheat at making the shape this year and it actually helped out a lot!

I place the trays back into the refrigerator to chill again for about an hour so that they are not mushy when I dip them. I usually make two or more batches and give them to family friends and neighbors. They make a nice little gift and I found these small little baking holders that makes the presentation so cute!