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Graham and Peanut Butter Bon Bons




Source of Recipe


internet


List of Ingredients




1 1/2 C. crisp rice cereal
1 1/4 C. peanut butter
1 C. graham cracker crumbs
1/2 C. powdered sugar
12 oz. white or dark confectioner’s coating


Recipe



In a large bowl stir together cereal, peanut butter, graham crumbs and powdered sugar. Refrigerate for one hour.

Shape crumb mixture into balls, using one level tablespoon for each.

In a small saucepan over low heat, melt confectioner’s coating. Dip each ball in coating, letting the excess drip off. Place on wax paper. Refrigerate at least 20 minutes or until set. Makes 44 pieces.

Stacey’s Notes: I do not refrigerate the crumb mixture for an hour before shaping. I shape first, then pop the cookie sheets with the balls on them in the fridge for an hour. This is because using your hands to shape the balls warms up the crumb mixture. I do not confectioner’s coating either. I use chocolate chips, or white chips, thinned down with two TBSP. of grated paraffin wax. If you’re really choosy and can afford to do so, cocoa butter can also be used, as can Crisco/shortening. I tend to do it the old fashioned way.