no bake peanut butter bonbons

Name: NO BAKE PEANUT BUTTER BONBONS
Prep time: 25 min
Cuisine: American
Ingredients: 1 cup(s) butter, melted (2 sticks); 1 cup(s) graham cracker crumbs; 1 cup(s) chopped pecans, or nuts of your choice; 1 cup(s) shredded coconut; 2 3/4 cup(s) powdered sugar; 1 teaspoon(s) pure vanilla extract; 1 package(s) 12 oz. chocolate chips; 1/4 - block paraffin wax; 1 1/2 cup(s) chunky peanut butter

(1 RATING)

231 Pinches 6 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jan 29, 2012

I made these cookies for an Indoor Garage Sale event and sold out in no time. They are easy to make, and the recipe is in my Self Published cookbook. With chocolate,coconut, pecans and graham crackers, what's not to love. I made dark Chocolate, Milk chocolate, white chocolate, and with the remaining, I mixed the white chocolate with the dark chocolate and got the version you will see in one of the pictures, and drizzled over the white to make them different. Everyone loved them.

Rate

prep time 25 Min

cook time

method No-Cook or Other

yield Makes about 5 dozen

Ingredients

1 cup butter, melted (2 sticks)
1 cup graham cracker crumbs
1 cup chopped pecans, or nuts of your choice
1 cup shredded coconut
2 3/4 cups powdered sugar
1 teaspoon pure vanilla extract
1 package 12 oz. chocolate chips
1/4 - block paraffin wax
1 1/2 cups chunky peanut butter

How To Make no bake peanut butter bonbons

Step 1

In a medium bowl combine melted butter, graham cracker crumbs, peanut butter, chopped pecans, shredded coconut, powdered sugar and vanilla. If you prefer a more peanutty flavor, you can increase the peanut butter to 2 cups. Mix well.

Step 2

Roll into small balls about 1 inch in diameter. Chill in refrigerator till hardened.
Step 3

In a double boiler,melt chocolate chips and parrafin. Stick tooth pick in each ball, and dip in melted chocolate. Place on wax paper to cool. Makes about 5 dozen.
Step 4

NOTE: I made several flavors on the day I made these, I made dark Chocolate, Milk Chocolate, and white chocolate. Then I combined what was left of the dark chocolate with the white chocolate, and drizzeled it over the white chocolate. They were all a big hit. Some I even did a double dip after the first coat hardened, they got bigger, and everyone loved them. I hope you enjoy as well.
Step 5

Also note that Parrafin is usually found in the baking section of most large supermarkets, and is used often in candy making, it firms up the chocolate where it hardens better, and product takes on a much glossier finish. I love using this product in candy making. Make a variety of milk and dark Chocolate use your imagination.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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