Peanut Butter Cocoa Bonbons Recipe
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
In a large mixing bowl, beat cream cheese, confectioners' sugar, cocoa and
vanilla until smooth. Stir in peanuts. Cover and refrigerate for two hours or
until firm. Drop by heaping teaspoonfuls onto a a waxed paper-lined baking
sheet.
Refrigerate, uncovered, for one hour. Shape into 1-inch balls and return to
baking sheet. Refrigerate, uncovered, for three 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.
Yields about three dozen.
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