Also known as peanut butter meltaways, Peanut Butter Bon Bons are a rich and satisfying no-bake treat! They're great for Christmas, Valentine's Day, or any occasion calling for an indulgent dessert.
Article Summary:
Peanut butter bonbons are homemade chocolate candies with a creamy and crispy peanut butter filling. These treats are easy to make yet worthy of a special occasion. Read on for illustrated recipe instructions, recipe FAQs, and more.
Table of contents
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Peanut butter and chocolate: a favorite combo almost anywhere you go, but especially here at Mae's Menu. My peanut butter and chocolate swirled banana bread recipe is a hit any time of year. Peanut butter brookies are a favorite next-level brownie experience.
And today, I share with you a new indulgent treat: peanut butter bon bons.
A truly dreamy no-bake recipe, peanut butter bon bons are like homemade Reese's cups in a round truffle-like shape. With cocoa krispies dotting the peanut butter filling, they're creamy and crunchy while still being nutty and sweet like the peanut butter cups.
Enrobed in a rich chocolate glaze, these bonbons are very similar to peanut butter melt aways. They are perfect for the holidays, cookie exchanges, wedding cookie tables, and for Valentine's Day.
The success of this recipe relies on creamy peanut butter, so even if you opt for natural peanut butter elsewhere, treat yourself to a little traditional creamy peanut butter (like Jif or Skippy) for this recipe. The smooth and creamy end result will thank you for it.
Finally, these treats serve best cool. The peanut butter filling will be silky and the chocolate coating firm. The result: an indulgent treat you can rely on to satisfy your peanut butter sweet tooth whenever the cravings call.
This bon bon recipe is...
- Creamy
- Crispy
- Peanut buttery
- Rich
- Indulgent
Whether you serve this recipe as a Valentine's Day dessert or just because, it's sure to be a hit!
Ingredients:
- Creamy peanut butter
- Confectioner's sugar
- Unsalted butter
- Cocoa Crisp Cereal - like Cocoa Krispies or Cocoa Pebbles
- Pure vanilla extract
- Salt
- Semisweet chocolate chips
- Coconut oil
Substitutions:
- Chocolate - any type of semisweet chocolate will work for this. If using a bar, just chop it into small pieces before melting. You can also use dark chocolate chips for a richer bon bon.
- Cereal - cocoa crisp rice cereal gives the treat an extra choco bon bon experience, but you can easily substitute the same amount of traditional crisp rice cereal in its place.
- Salted butter - salted butter can substitute for the unsalted butter. Use just a scant ¼ teaspoon of salt in the recipe if you do, however.
- Coconut oil - vegetable or canola oil can easily work in place of the coconut oil.
How to make this...
- Prepare a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream the peanut butter and butter together until smooth.
- Add the vanilla extract, salt, and confectionary sugar to the peanut butter. Mix until the dough sticks together and forms a thick mass.
- Gently stir in the cocoa crisp cereal until combined.
- Scoop the dough by scant 2 tablespoons (or smaller -- according to your preference). Roll the dough into a ball. Place on the lined cookie sheet and repeat with the rest of the dough.
- Chill the balls for 30 minutes - 1 hour, or until firmed up.
- Melt the chocolate and coconut oil together in a small mixing bowl until smooth.
- Using a toothpick, dip a peanut butter ball into the melted chocolate and turn the ball in the chocolate or drizzle with chocolate until covered.
- Return the ball to the prepared baking sheet and glaze the remaining balls with chocolate.
- Chill the bonbons in the refrigerator uncovered for 1 ½ - 3 hours, or until the chocolate has set. Enjoy cool!
Recipe pro-tips:
- Use traditional creamy, not "natural" peanut butter - natural peanut butter doesn't have the creaminess and viscosity to it that traditional peanut butters like Jif or Skippy do.
- Soften the butter to room temperature - or until you can press the butter firmly but gently with your finger and an indentation remains in the butter. You can soften the butter to room temperature on the counter for 1-2 hours or in the microwave on low heat for 20-30 second intervals.
- Melt the chocolate over low heat - to prevent the chocolate from burning, melt it over low heat. I recommend melting it on 30% heat for 35-45 second intervals, mixing between intervals until smooth.
- Scrape down the sides of the bowl when mixing - especially when mixing the peanut butter and butter and when mixing in the confectioner's sugar. This will help the bonbons to have the best texture (i.e. no pockets of just peanut butter or too much confectioner's sugar) and for them to stick together the best.
Recipe FAQs:
Peanut butter bon bons need to chill 1 ½ - 3 hours before serving, or long enough for the chocolate glaze to harden entirely. You'll known it has hardened entirely when you can gently tap the bonbons and it sounds hollow and when the bonbons easily release from the parchment paper or baking mat.
Bon bons are small chocolate candies that are often stuffed with sweet fillings. They can be made with different types of chocolate (dark, milk, white, etc.) and often have a variety of fillings like peanut butter, caramel, whiskey, fruit or candied fruit, and more.
What to do with leftover melted chocolate:
If you have any leftover melted chocolate after glazing the bonbons, you can make chocolate squares out of it. Just pour the chocolate into a silicone ice cube tray -- I recommend ¼" in each cube -- and chill until hardened.
It's a great way to cut back on waste and while having extra chocolate goodies to enjoy!
Storage directions:
Leftover peanut butter balls will last covered in an airtight container for up to 7 days. They can also be frozen in a freezer-safe container for up to 3 months.
Tools needed to make this recipe:
- Measuring cups & spoons
- Mixing bowls
- Hand mixer or stand mixer
- Cookie scooper
- Toothpicks
- Baking sheet
- Parchment paper or silicone baking mat
Other recipes:
- Chocolate Hazelnut Bon Bons
- Chocolate Rice Crispy Treats
- Double Chocolate Andes Mint Cookies
- Chocolate Coconut Cookies
- Chocolate Coconut Bars
- Chewy Whole Wheat Chocolate Chip Cookies
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Peanut Butter Bon Bons
Email FacebookAlso known as peanut butter meltaways, Peanut Butter Bon Bons are a rich and satisfying no-bake treat! They're great for Christmas, Valentine's Day, or any occasion calling for an indulgent dessert.
Ingredients
- ¾ cup creamy peanut butter not "natural" peanut butter
- 5 tablespoons unsalted butter softened
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- 1 ¼ cup confectioner's sugar
- ¾ cup cocoa crisp cereal like Cocoa Krispies or Cocoa Pebbles
- 1 cup semisweet chocolate chips
- 1 tablespoon virgin coconut oil
Instructions
- Prepare a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream the peanut butter and butter together until smooth and runny, scraping down the sides of the bowl while mixing.
- Add the vanilla extract, salt, and confectionary sugar to the peanut butter. Mix until the dough sticks together and forms a thick mass, scraping down the sides of the bowl as needed.
- Gently fold the chocolate crisp cereal into the peanut butter mixture.
- Scoop the dough by scant 2 tablespoons (or smaller -- according to your preference). Roll the dough into a ball. Place on the lined cookie sheet and repeat with the rest of the dough, forming about 18 balls.
- Chill the balls for 30 minutes - 1 hour, or until firmed up.
- Melt the chocolate and coconut oil together in a small mixing bowl in the microwave at 20-30% heat for 30-45 second intervals, stirring between intervals, or until smooth
- Using a toothpick, dip a peanut butter ball into the melted chocolate and turn the ball in the chocolate or drizzle with chocolate until covered. Let excess chocolate drip off the bon bon.
- Return the bon bon to the prepared baking sheet and glaze the remaining balls with chocolate.
- Chill the bonbons in the refrigerator uncovered for 1 ½ - 3 hours, or until the chocolate has completely set, or is a matte color and hollow sounding when tapped. Enjoy cool!
Cindy says
Hi my name is Cindy from Colorado, I’m have celiac disease and soy free I’m also allergic to dairy, I’ve been making bonbons for over 20 plus years, this past July I was having a bad allergic reaction to dairy got tested and I’m doing shots now weekly, I read your recipe on Bon bons can I add coconut oil to my peanut butter and chocolate, powdered sugar mix not sure if this will work? I never have before added coconut oil to my melted chocolate I’ve been baking and cooking longer then you were born sorry to say that. Please don’t get hurt feelings over this. The ingredients now a days are expensive so I don’t want to mess up and throw it away as I have in the past thx Cindy from Colorado
Megan says
I make these every year for my Christmas cookie box and they never disappoint so I thought it was time to write a review! If you're on the fence about making these, just do it! They're so good.