Peanut Butter Cocoa Bonbons Recipe

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Peanut Butter Cocoa Bonbons Recipe

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I'm a minister's wife and also have a candy-making business. This yummy pairing of peanut butter and chocolate produced terrific treats for a recent fellowship. Everyone commented on the flavor and quickly emptied my tray.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 packages (3 ounces each) cream cheese, softened
  • 4 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 1 cup chopped peanuts
  • 1 package (10 ounces) peanut butter chips
  • 1 tablespoon shortening

Directions

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

Nutritional Facts

2 each: 258 calories, 11g fat (4g saturated fat), 5mg cholesterol, 87mg sodium, 36g carbohydrate (30g sugars, 2g fiber), 6g protein.

  • 2 packages (3 ounces each) cream cheese, softened
  • 4 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 1 cup chopped peanuts
  • 1 package (10 ounces) peanut butter chips
  • 1 tablespoon shortening
  1. 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.
  2. 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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