Betty's Peanut Butter Bonbons
Betty demonstrates how to make Peanut Butter Bonbons. These are a delectable blend of peanut butter, butter, confectioner's sugar, and Rice Krispies cereal, made into balls and dipped into melted semisweet chocolate! Mmmm!
Peanut Butter Bonbons
1 cup smooth peanut butter
¼ cup butter, softened to room temperature
½ pound confectioner's sugar
2 to 3 cups Rice Krispies cereal
12 ounces semisweet chocolate, melted and cooled slightly
paraffin (optional; 1 ounce for 12 ounces of chocolate)
In a large mixing bowl, combine 1 cup peanut butter, ¼ cup softened butter, ½ pound confectioner's sugar, and 2 to 3 cups Rice Krispies cereal. Mix well. Roll by hand into 1-inch balls. Chill or freeze. Dip in melted chocolate and place on waxed paper. When set, move Peanut Butter Bon Bons to nice serving plate. These will be great adults and children for the upcoming holiday season. You can store them in the refrigerator or freezer. Enjoy! --Betty
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Recipe Cherry Bonbon Cookies Recipe
Recipe - Cherry Bonbon Cookies Recipe
INGREDIENTS:
●1/2 cup butter, softened
●3/4 cup confectioners' sugar
●2 tablespoons milk
●1 teaspoon vanilla extract
●1-1/2 cups all-purpose flour
●1/8 teaspoon salt
●24 maraschino cherries
●GLAZE:
●1 cup confectioners' sugar
●1 tablespoon butter, melted
●2 tablespoons maraschino cherry juice
●Additional confectioners' sugar
TANPA Oven, Praktis! Resep COOKIE BONBON: Anak & Keluarga Suka! [Bola-Bola Cokelat]
Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**
00:00 : intro
00:49 : persiapan bahan (prepping the ingredients)
01:34 : membuat adonan cookie (making cookie dough)
02:24 : bentuk dan bekukan cookie (shaping and freezing the cookies)
03:00 : hias cookie sesuai selera (decorating the cookies)
04:02 : hidangan siap dan serving (the dish is ready to serve)
#ResepCookieBonbon #ResepCookies #ResepDevinaHermawan
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[INDONESIAN]
Resep Cookie Bonbon (30 pcs)
Bahan:
4 pack Good Time Double Choc
6 sdm mentega, lelehkan
4 sdm selai cokelat
4 sdm kental manis
1/4 sdt garam, opsional
Bahan lainnya:
Dark chocolate, cincang, lelehkan
Topping sesuai selera
Langkah:
1. Haluskan Good Time Double Choc dengan food processor lalu masukkan kental manis, mentega cair, garam, dan selai cokelat, aduk rata
2. Pindahkan ke dalam mangkuk lalu cetak cookie 3/4 sendok makan kemudian bentuk bulat
3. Pindahkan ke dalam piring atau loyang yang sudah dialasi baking paper lalu simpan di dalam freezer selama 10-15 menit
4. Celupkan cookie ke dalam lelehan cokelat, ratakan
5. Simpan cookie ke dalam loyang yang sudah dialasi baking paper kemudian taburkan topping sesuai selera
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[ENGLISH]
Cookie Bonbon Recipe (yield 30 pcs)
Ingredients:
4 pack Good Time Double Choc
6 tbsp butter, melted
4 tbsp chocolate spread
4 tbsp condensed milk
¾ tsp salt
Others:
Dark chocolate, chopped and melted
Topping, to taste
Steps:
1. Grind Good Time Double Choc with a food processor. Add condensed milk, melted butter, salt, and chocolate spread. Mix well.
2. Transfer to a bowl. Add the dough into a tablespoon about ¾ full then shape into a ball.
3. Place on a plate or a baking pan lined with baking paper. Freeze for 10-15 minutes.
4. Dip the cookies into melted chocolate evenly.
5. Place the cookies in a pan lined with baking paper and sprinkle the toppings on top.
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Cookies and Creme Bonbon Cookies
Dennis Rhinehart and Doris Seivers with Food City prepare Cookies and Creme Bonbon Cookies at the Tasteful Creation Cooking School held every Monday Night at Food City Crown Point in Kingsport, TN. For complete recipe instructions please watch the video.
Men Bonbon Amidon Recipe (Starch Cookies) Li gou
Here’s an easy to follow recipe of bonbon Amidon
Enjoy!
Homemade candy: Cherry bonbons and cookies & cream bonbons
Answers to some of your questions?
You could substitute margarine for the butter (but eww)
If you don't have sweetened condensed milk in the house our in your part of the world you can make your own. Here is a link to a recipe (I have not tried it)
You can't substitute regular sugar for powdered sugar in this recipe.
You could use glacé cherries (candied cherries) instead of the maraschinos.
If you use fresh fruit, these would have to be refrigerated and consumed within 1-2 days.
Use any kind of cookie you want in these, the cookie police will not be contacted, I promise.
You can dye white chocolate or white candy melts, but you must use oil based food colour (most food colours are water based). They may be available at your local craft store or online (like the Wilton or Americolor website).
These freeze well, but the chocolate may discolor a little bit after thawing (it pales a little) but still tastes very good.
First make the white dough base:
1/2 cup butter
7 oz sweetened condensed milk (if you don't know what to do with the other 7 oz in the can you can double this recipe, but it make a LOT of candy)
5-6 cups powdered (icing, confectioner's) sugar
Melt the butter (sorry no light and fluffy in this recipe)
Add the sweetened condensed milk and blend with the butter.
Add enough of the powdered sugar until you get a soft dough that can be molded and isn't too sticky (it will stay a little sticky) I used about 5 cups (about 20oz)
This dough will be used to make two bonbon recipes. I used roughly 2/3 of the dough for the cherry bonbons and 1/3 for the cookies and cream bonbons
Cherry bonbons
For this you will need a jar of maraschino cherries that have been drained and patted dry and some melted chocolate.
Take a piece of dough and shape into a 1 diameter ball, flatten the ball into a disk, put a
cherry into the center and wrap the dough around the cherry sealing it in. Roll the ball between your palms to make it round. Place on a cookie sheet lined with waxed paper or a silicone mat
Continue until all cherries are used. I had a 10oz jar and had approximately 50 cherries in it.
Chill in the refrigerator for about an hour or until firm (or pop them in the freezer).
I melted approximately 2 cups of chocolate chips with a 1/2 teaspoon of canola oil mixed in to thin out the chocolate.
Dip the dough covered cherries into the melted chocolate and put them back on the lined cookie sheet. Chill until firm. Decorate with additional melted white chocolate or coloured candy melts.
By the time I covered all the cherries from the jar I had used about 2/3 of the dough. You can decide what proportion you want to use. (ie. half the dough for cherries and half for the cookies an cream)
For the cookies & cream bonbons:
Mix in about 1/3 of a cup of crushed up oreo cookies (more or less is up to you, taste it and see if it has a flavour you like). You can also add coarsely chopped cookies for some crunch.
Mix well and form the dough into 1 balls. Place them on a waxed paper or silicone mat lined cookie sheet and chill them until firm (fridge or freezer).
Dip them into the chocolate of your choice. I used white candy melts.
Decorate with additional chocolate if desired.
Refrigerate until firm.
I ended up with 50 cherry bonbons and 30 of the cookie and cream
This recipe from Taste of Home magazine ``best loved cookies and candies``
Intro graphics by Lucas Rousseau and music by Jason Shaw (Audionautix)