The Best Peanut Butter BonBons balls on plate 1
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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.