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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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