Peanut Butter Bon Bons (Better Than Buckeyes)

3 cups peanut butter*
1 cup margarine*
1 pound powdered sugar
3 cups rice krispies cereal
24 to 36 oz. semisweet chocolate chips (2 to 3 bags)
24 to 36 oz. butterscotch chips (2 to 3 bags)

Melt peanut butter and margarine in a saucepan over medium low heat until margarine is melted and mixture is completely combined. In a large bowl, combine powdered sugar and rice krispies. Pour peanut butter mixture over the cereal mixture and blend with your hands. (Mixture will seem slightly dry, but when formed into balls, should stick together).  Form into balls, no larger than1-inch diameter.   Place on cookie sheets or in pans. Chill until firm. (I place in a large jelly-roll pan and cover).

Melt chocolate chips and butterscotch chips separately in double boiler and dip cold bon bons into melted chocolate or melted butterscotch with a spoon. Twirl until completely covered with chocolate and place on wax paper covered cookie sheets. Place wax paper sheets of bonbons on table to cool; Allow coated bon bons to cool until chocolate is completely hardened – either at room temperature or in cooler.  (Garnish with drizzled chocolate or white chocolate if desired.)

*Tip:  If mixture seems too dry and cannot be formed into balls, add a little extra peanut butter and margarine that has been melted together in the microwave.  If mixture is too gooey, add a tad bit of powdered sugar and a sprinkling of rice krispies.

Makes about 150 to 175 bon bons.

Recipe by Kim Galeaz, RD CD

Macaroons with Chocolate

1 package (14 to 16 ounces) sweetened shredded coconut
3 tablespoons sweetened condensed milk
Dash kosher salt
½ teaspoon almond extract
½ teaspoon vanilla extract
4 large egg whites at room temperature
2/3 to ¾ cup granulated sugar
1 bag (12 ounces) semisweet chocolate chips

Preheat oven to 325°F. In a medium bowl, combine coconut, sweetened condensed milk, salt and vanilla. In large bowl of electric mixer with whisk attachment, beat egg whites on medium speed until foamy. Gradually add the sugar and continue whipping until the whites form medium peaks, about 5 to 7 minutes. Gently fold the egg whites into the coconut mixture. Scoop rounded tablespoons onto parchment lined cookie sheets. Bake 20 to 25 minutes or until golden brown. Immediately transfer macaroons (with parchment paper) onto cooling rack. Cool macaroons completely before drizzling with chocolate.

Melt chocolate in microwave or over simmering water. Drizzle macaroons with chocolate (or dip ends in chocolate completely.) Place on wire rack with parchment paper to cool and set completely.

Makes about 36 to 42 macaroons.   

Recipe adapted by Kim Galeaz, RD CD

Ultimate Double Chocolate Chunk Holiday Cookies

¾ cup firmly packed light brown sugar
¼ cup granulated sugar
1 cup (2 sticks) I Can’t Believe It’s Not Butter® All Purpose Sticks
1 teaspoon vanilla extract
1 large egg
½ teaspoon baking soda
2 cups all-purpose flour
6 ounces bittersweet chocolate, coarsely chopped
6 ounces white chocolate, coarsely chopped
½ cup EACH dried cranberries and coarsely chopped toasted pecans

Preheat oven to 375°F. Beat both sugars with I Can’t Believe It’s Not Butter® sticks in large bowl with electric mixer or wooden spoon until smooth. Beat in vanilla, egg and baking soda. Stir in flour just until blended. Stir in chocolates, cranberries and pecans. Drop mixture by rounded tablespoons on ungreased baking sheets, about 2 to 3 inches apart. Bake 9 to 11 minutes or until edges are golden. Cool on cookie sheets 2 minutes, then remove to wire rack to cool completely. Makes about 4 to 5 dozen cookies.

Recipe adapted by Kim Galeaz, RD from

Buttery Holiday Sugar Cookies

1 cup (2 sticks) I Can’t Believe It’s Not Butter® All Purpose Sticks
½ cup granulated sugar
1 large egg
¼ teaspoon almond extract
¾ teaspoon vanilla extract
2 cups all-purpose flour
Sugar sprinkles and/or non-pariels

Preheat oven to 350°F. Beat all-purpose sticks with granulated sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and extracts. Beat in flour on low speed just until blended.