Saturday, January 15, 2011

More cookies for the cookie plate!

A Christmas cookie plate that didn't include Peanut Butter Bonbons just wouldn't be least not at our home!
In the above photo the chocolate morsels that are plain, are the bonbons. Long before I heard of Buckeye's, I was making Peanut Butter Bonbons...I found the recipe in an old Better Homes and Gardens cookbook and have been making them for over thirty years.
Believe me, they are good!

Peanut Butter Bonbons:

2 cups peanut butter
1/2 cup butter
4 1/2 cups powdered sugar
3 cups crisp rice cereal, crushed
2 cups milk chocolate chips

Melt the peanut butter and the butter. Mix sugar and rice cereal. Pour butter mixture over the cereal mixture. Blend together with hands. For into 1/2 balls and chill until firm.
Melt chocolate chips in a double boiler over boiling water. Dip bonbons into chocolate and place on waxed paper (on a cookie sheet). Chill until firm and start working on your will-power to kick into high gear.

The chocolate candies above are oreo truffles and the recipe could not be much easier.

Oreo Truffles:

36 oreo's
8 oz. package cream cheese, softened
chocolate chips for dipping
candy melts for drizzling

In food processor, pulse oreo's until they are gound. Add cream cheese and blend well. The mixture will look very sticky! Roll into small balls and refrigerate until firm. Dip chilled balls in melted chocolate (I use milk chocolate).
For a finished touch, melt candy melts, and drizzle over truffle.
Sure to please those folks with a sweet tooth.

I failed to take a picture of the caramels before wrapping but trust me, these caramels are to die for (at least in my opinion)!


1 cup butter
2 1/4 cups packed brown sugar
1 cup light corn syrup
2 cups cream
Chopped nuts, if desired

Butter sides of heavy 5 quart pan. In pan melt butter and add brown sugar and a dash of salt. Stir until completely dissolved. Stir in corn syrup and mix well. Gradually add cream, stirring constantly. Cook and stir over medium heat until candy reaches 245 degrees on a candy thermometer.
Remove from heat and pour into a 9" x 9" pan that has been buttered. Cool and cut into squares or rectangles and wrap in foil papers.

And then there are sugar cookies and most people have a favorite recipe so I will leave that up to you.
Frost as desired...this was a practice round of snowflakes...have you ever been lucky enough to see a pink snowflake?

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