If giving as gifts, they look sweet packaged in a small box or served up in small candy cups. I've also wanted to try putting them on lollipop sticks for chocolate peanut butter pops.
They freeze well, so I've often put Christmas leftovers in the freezer until Valentine's day...when I can get them to last that long!
My mom's original recipe called these "Chocolate Cookie Balls" and includes ground nuts and coconut. But I've also used a different variation from a vintage Pillsbury recipe book when I couldn't find her recipe. While I prefer the traditional recipe, the one I used here calls for fewer ingredients and is a quick and easy alternative.
Melt second can of frosting by heating over low heat and dip balls to coat, then place on waxed paper to cool.
Peanut butter balls before dipping.
I used chocolate chips melted in a double boiler instead of the melted frosting. Drop balls in the chocolate, then use two spoons to coat the ball and set on a piece of waxed paper to cool.
You can use a small saucepan inside a larger pan filled with water if you don't have a double boiler. Heat on medium-low or the chocolate may "seize" and become dry and pasty.
Sprinkle with candy sprinkles, colored sugar, chopped nuts, coconut or any other topping immediately after dipping, before chocolate sets.
Set aside to let chocolate harden. Chilling sometimes helps speed up the process, but can also make the chocolate "sweat." I set the bonbons on aluminum foil, but waxed paper would be a better choice to prevent sticking.
Serve on a paper doily or place in individual candy cups for a festive treat.
- Use chocolate chips or candy melts instead of frosting to coat the bonbons. Get creative by using butterscotch chips, peanut butter chips, or white chocolate to vary the flavor.