- 2 packages (3 ounces each) cream cheese, softened
- 4 cups confectioners' sugar
- 1/3 cup baking cocoa
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 cup chopped peanuts
- 1 package (10 ounces) peanut butter chips
- 1 tablespoon shortening
- In a large bowl, beat cream cheese, confectioners' sugar, cocoa and vanilla until smooth. Stir in peanuts. Cover and refrigerate for 2 hours or until firm. Drop by heaping teaspoonfuls onto a waxed paper-lined baking sheet. Refrigerate, uncovered, for 1 hour. Shape into 1-in. balls; return to baking sheet. Refrigerate, uncovered, for 3 hours or until firm.
- In a microwave or heavy saucepan, melt peanut butter chips and shortening; stir until smooth and blended. Dip balls and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.
Originally published as Peanut Butter Cocoa Bonbons in Country Woman Christmas Annual 2002, p39
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