The Best Peanut Butter Bonbons

Happy Holidays!  I hope that you are all having a wonderful holiday season.  Mine has been very nice, thus far.  And, it isn’t over yet!  New Year’s Eve is fast approaching.  What do you all do on that special evening?  Do you party, stay at home and watch the ball drops on T.V. or host a gathering of your own?  I have never hosted a New Year’s party but always attend one at my sister’s house.  Marilyn always graciously has all of the family in for a massive potluck.  We eat way too much – several times.  I mean, we usually get there in the early evening and most of us stay until shortly after midnight.  So, we eat and then wait and then eat some more.  In between trips to the food bar we sit around her table and talk and laugh.  Dad and my Uncle Richard tell hilarious stories.  We all laugh until our tummies hurt.  And, we eat until our tummies hurt.  I know it sounds miserable, but I wouldn’t miss it for the world. 

Now, let’s talk about the food.  There are so many dishes that always make an appearance and then new ones get added.  Some are hits and some are misses.  I am usually the one who attempts something new.  I can’t help it.  I see a new recipe and I have to try it.  But then, there are some recipes that can’t be improved.  They are perfect as they are.  One of those for my family is Peanut Butter Bonbons.  My mom used to make these wonderful confections every year during the holidays.  I always absolutely loved them, as do most of my family.  I started making them shortly after moving away from home and I have done it every year since then.  These days, my boys help out.  I suspect that someday they will be making them in their own homes.  I usually mix up the filling ingredients in a big old bowl and then the boys help out rolling walnut-sized balls.  I freeze them for a bit and then recruit the guys for assistance when the time comes to dip them into chocolate and vanilla coating.  It is a super easy recipe but so delicious.  The filling is a combination of sweet and creamy and crunchy.  Dipped in rich chocolate with a hint of butterscotch or smooth vanilla, the result is an irresistible confection.  I love, love, love making (and eating) Peanut Butter Bonbons. And, I love the memories associated with this recipe.  I loved helping Mom make them.  I love spending time with Cody and Alex making them in my own kitchen. And, I love sharing them with family and friends.  We have even left one or two on a plate for Santa on Christmas Eve.  He loves them too!  I always make sure to have enough on hand to take to New Year’s.  Sometimes, that means mixing up a second batch because they don’t last long around here.  Mix up a batch with your family and take them to your next gathering.  Perhaps, you could take them to a New Year’s Eve gathering.  I know that I will be taking some to Marilyn’s house.

You will need creamy peanut butter, powdered sugar, butter and Rice Krispies for the filling.  Then, you will need chocolate and vanilla for coating.  I use chocolate bark (candy coating) mixed with semi-sweet chocolate chips and butterscotch chips for the dark bonbons.  I use vanilla almond bark mixed with white chocolate chips for the white bonbons.

Use a hand mixer to beat the softened butter until somewhat smooth.  Add in the peanut butter and mix until well combined.  Add the powdered sugar a little at a time until all is mixed in.  Add the Rice Krispies and stir by hand until thoroughly mixed.  At this point, I normally use my hands to mix. Attempt to form a ball by squishing the mixture and rolling it between your palms.  If the mixture seems too soft to hold its shape you can add a few more Rice Krispies.  If it is too dry and crumbly to hold together add more peanut butter.  It really all depends on your ingredients. Each time can be a little different.

Once you have the mixture right, roll into balls that are the size of a walnut or golf ball.  Place them on a parchment-lined, rimmed cookie sheet and place in the freezer for a minimum of 1 hour.  I sometimes leave them in the freezer overnight if I am pressed for time.

When you are ready to complete the bonbons, prepare the coatings.  I use 1 package vanilla almond bark and a 12 oz. package of white chocolate chips for the white bonbons.

Break the almond bark up with a knife as much as you can and place it and the white chips in a microwave safe bowl.  Microwave on 50% power for about 4 minutes.  Stir the mixture every 30 seconds.  As soon as the bark and chips are completely melted and smooth, remove from the microwave and set aside.  For the dark bonbons, break apart one package of chocolate bark or candy coating.  Add it to a microwave safe bowl with 2 cups of semi-sweet chips and 1 cup of butterscotch chips. You can add more of the butterscotch if you like or leave it out altogether if you want to go with pure chocolate.  Microwave on 50% power for about 4 minutes, stirring every 30 seconds until completely melted and smooth. 

Plop a few of the frozen bonbons in the coatings and use forks to remove them, allowing excess coating to drip off before placing the bonbons on a parchment or wax paper lined cookie sheet. (Note: You absolutely must say, “plop”, when you add the frozen bonbons to the coating. It’s a rule.)

We like to add a few pretty sugar sprinkles to the still-wet coating sometimes.  We also drizzle the opposite flavor over the bonbons once the coating has set.  So, we will drizzle the dark chocolate over the vanilla bonbons and vanilla over the chocolate.  It makes them kind of fancy-schmancy.  This year, Alex discovered that you can also drizzle the same coating over the bonbons after the first dip has set.  It creates a very cool 3D effect.  Continue dipping until all are coated.  You should have enough coating to do ½ white and ½ dark chocolate.  Allow the coating to set before storing the bonbons away in an airtight container.  They keep well at room temperature for several days and can also be kept in the fridge for weeks.  Of course, ours usually don’t last that long, but once in a while, the very last few will be pushed all the way to the back of the fridge.  I have discovered them well after the holidays and they are still quite good.  See how easy that is?  Quick, delicious and festive treats that are sure to be a hit with your family and friends.  Give them a try.  You won’t be disappointed.

Be safe and have fun ringing in 2019!  I look forward to spending the next year with you and sharing more delicious recipes.  I hope that you will spend time with me in my kitchen throughout the new year. Cheers!

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5 from 1 vote

The Best Peanut Butter Bonbons

The filling in these candies is a combination of sweet and creamy and crunchy. Dipped in rich chocolate with a hint of butterscotch or smooth vanilla, the result is an irresistible confection.

Author: Wench Sherry

Ingredients

• 1 cup salted butter softened
• 2 lbs. creamy peanut butter
• 2 lbs. powdered sugar
• 5 1/2 cups Rice Krispies or similar cereal
• 1 package white almond bark 24 oz.
• 1 package white chocolate chips 12 oz.
• 1 package chocolate candy coating 24 oz.
• 2 cups semi-sweet chocolate chips
• 1 cup butterscotch chips

Instructions

• Use a hand mixer to beat the softened butter until somewhat smooth.  
• Add in the peanut butter and mix until well combined.
• Add the powdered sugar a little at a time until all is mixed in.
• Add the Rice Krispies and stir by hand and/or use your hands to mix until thoroughly combined.  Attempt to form a ball by squishing the mixture and rolling it between your palms. If the mixture seems too soft to hold its shape you can add a few more Rice Krispies. If it is too dry and crumbly to hold together add more peanut butter. 
• Roll into balls that are the size of a walnut or golf ball. Place them on a parchment-lined rimmed cookie sheet and place in the freezer for a minimum of 1 hour. 
• When you are ready to complete the bonbons, prepare the coatings. Use 1 package vanilla almond bark and 1 12 oz. package of white chocolate chips for the white bonbons. Break the almond bark up with a knife as much as you can and place it and the white chips in a microwave-safe bowl. Microwave on 50% power for about 4 minutes. Stir the mixture every 30 seconds. As soon as the bark and chips are completely melted and smooth, remove from the microwave and set aside. 
• For the dark bonbons, break apart one package of chocolate bark or candy coating. Add it to a microwave-safe bowl with 2 cups of semi-sweet chips and 1 cup of butterscotch chips. You can add more of the butterscotch if you like or leave it out altogether if you want to go with pure chocolate. Microwave on 50% power for about 4 minutes, stirring every 30 seconds until completely melted and smooth.  
• Add a few of the frozen bonbons to the bowls of melted coatings and use forks to remove them allowing excess coating to drip off before placing the bonbons on a parchment or wax paper lined cookie sheet.
• Sprinkle colored sugar or jimmies on still-wet bonbons or allow the coating to set and then swirl with the opposite color coating to make pretty designs.
• Continue dipping until all are coated. You should have enough coating to do ½ white and ½ dark chocolate. Allow the coating to set before storing the bonbons away in an airtight container. They keep well at room temperature for several days and can also be kept in the fridge for weeks.