Peanut Butter Bon-Bons

Well its Christmas baking time! I usually do all my baking in 1-2 days. Since I am  7 1/2 months prego its a little hard standing that long! I decided I would do a little each day and see how far I get. On the list today, was Peanut Butter Bon-Bons. I have never made these before, but I am sure that they will be a hit. It seems our family loves anything with chocolate and peanut butter~

Peanut Butter /Rice Cereal & Power Sugar Mixture 

Julia Mixing them together!

Now ready to form into balls

Julia making the balls

 Getting the chocolate ready for dipping!

 Dipping the Bon-Bons
* I finished using a spoon, it seemed easier!

It calls for a 12 oz. bag, but for some reason

I ended up using a 24 oz. bag!

Don't those look yummy~
Someone is going to be excited when he gets home from work!


Peanut Butter Bon-Bons

Ingredients:
2 cups peanut butter
½ cup butter
1 teaspoon vanilla
3 cups crispy rice cereal
4 cups powdered sugar
12oz semi-sweet chocolate chips*
1 tablespoon vegetable oil

* This amount of chocolate is just enough to cover each ball. If you coat them very thick, you will need more chocolate than this.

Directions:

Melt peanut butter and butter in a microwave-safe bowl. Stir in vanilla. Add rice cereal and powdered sugar and mix well (it might seem a little dry at first but will start holding together the more you mix. I usually finish up the mixing using my hands).
Form into 1-inch balls, firmly packed. Place on a cookie sheet and freeze until firm (at least 30 minutes).
In a saucepan (or the top of a double broiler), melt the chocolate chips and oil together over very low heat, stirring often.** Using a toothpick, dip each peanut butter ball in the chocolate and place on wax-paper lined cookie sheets (I go back later and smooth out the toothpick hole on the top of each bon-bon). Chill until firm. These can be eaten cold or at room temperature (or even frozen… but I’m weird like that!)
**You want the chocolate to stay in a nice, warm “liquid-y” state during all the dipping. I don’t have a double broiler, so I usually take the saucepan on and off of the very low heat several times during the process. You can also add a little more oil if you need to.