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Chocolate Peanut Butter Bon Bons have a sweet and crispy peanut butter filling dipped in silky chocolate. So good!I found this recipe for Chocolate Peanut Butter Bon Bons in my old recipe box. Inside that wooden box are dozens of handwritten recipes cards that I started collecting sometime during my pre-teen/teenage years. (Let’s just say – it was a long time ago before online food blogs were a thing!) I don’t recognize the handwriting on the card – but I suspect the recipe came from a neighbor, or maybe the mother of a school friend. I must have tried and loved these Chocolate Peanut Butter Bon Bons enough to have asked for the recipe – and here we are, years later, sharing it with all of you! Like so many ‘vintage’ recipes from back in the day – the instructions were somewhat vague with “add half a box of Rice Krispies” and “one box of powdered sugar.” So, depending on the size of box you buy, the success of the recipe could change drastically! So, we’ve attempted to recreate this super easy recipe below with more precise ingredient measurements. And the result? Delicious chocolate covered balls with a crispy, sweet peanut butter filling that any fan of crispy chocolate and peanut butter candy bars will love!
How do you make Chocolate Peanut Butter Bon Bons?You’ll start by melting together peanut butter and butter in a sauce pan, stirring until you have a warm and silky-smooth pourable mixture. While that heats up, combine crushed Rice Krispies and confectioner’s sugar in a large mixing bowl. You can crush the Rice Krispies in a food processor. Or, you can place the cereal in a zipper seal bag, squeezing as much air out of the bag as possible – then using a rolling pin to crush the cereal. Either way, I think these Chocolate Peanut Butter Bon Bons are the best when the cereal is not completely crushed into crumb dust – I like some texture remaining. Next, pour the melted peanut butter mixture over the cereal mixture and stir to combine. (Start with a wooden spoon first, while the peanut butter mixture is still warm. Then – once cool, don’t be shy about using your hands to really mix it all together.) At this point, take a small amount in your hand and press into a ball. You’ll want it to hold together when you press it with your fingers, but not be so wet that it’s soft and squishy. If it’s too wet – add a bit more powdered sugar. If it’s too dry, add a bit more peanut butter. (This is also a good time to give your Chocolate Peanut Butter Bon Bons a taste test!) 😉
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2 cups peanut butter (we used smooth, you can use crunchy if you’d like)
½ cup (1 stick) salted butter
3 cups Rice Krispies cereal, crushed by pulsing a few times in a food processor
2 to 3 cups confectioner’s sugar
3 cups semi-sweet chocolate chips (or your favorite melting chocolate), plus more as needed
In a small saucepan, melt peanut butter and butter over low heat, whisking to combine.
In a large bowl, combine crushed Rice Krispies and 2 cups of confectioner’s sugar.
Pour the melted peanut butter and butter mixture over the cereal mixture and stir to combine, using your hands as necessary. The mixture should be wet enough that you can form it into balls – add more confectioner’s sugar if it seems too wet, add a little more melted peanut butter if it seems too dry.
Use a small scoop and portion out the bon bons onto a parchment or wax paper-lined cookie sheet. With your hands, roll each portion into balls and place back onto the cookie sheet.
Chill for about one hour.
Melt the chocolate chips in a double boiler (or in a metal bowl placed over a pan of simmering water) stirring the chocolate so it melts evenly and doesn’t scorch.
Turn off the heat under the chocolate, but keep the bowl on the pan of hot water. One by one, dip each chilled peanut butter ball into the chocolate, using a fork to spin the ball around to fully coat. Place back on the lined cookie sheet.
Repeat this process until all of the balls are coated with chocolate (melt additional chocolate chips as needed). Place cookie sheet back into the refrigerator and chill until chocolate has set.
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