Peanut Butter Bon Bons
Peanut Butter Bon Bons have a sweet and crispy peanut butter center and are coated in chocolate or butterscotch. This easy homemade candy is a nostalgic holiday treat!
Servings: 50 candies
Calories: 189kcal
Ingredients
- 2 cups peanut butter creamy or crunchy
- ½ cup butter
- 3 ½ to 4 cups powdered sugar about 1 pound
- 4 cups crispy rice cereal like Rice Krispies
- 22 ounces semisweet chocolate and/or butterscotch chips (2 11-ounce packages)
- 1 to 2 teaspoons vegetable oil or melted shortening optional
Instructions
- Line 2 baking sheets with parchment paper or aluminum foil.
- In a medium saucepan over LOW heat, melt together the peanut butter and butter, stirring occasionally until warm and smooth. Remove from the heat and set it aside.
- In a large bowl, stir together 3 ½ cups powdered sugar and the rice cereal. Pour the peanut butter mixture over the cereal mixture and use a wooden spoon to combine it as well as possible. Then, use your hands to work the mixture until it holds together when you scrunch some in your hands. If the mixture seems too wet, add a little additional powdered sugar but no more than 4 cups total.
- Roll into 1-inch balls (about the size of a golf ball) and place them on the baking sheets. Freeze for 45 minutes or refrigerate for at least an hour or more.
Coat the Bon Bons
- Melt the baking chips in separate double boilers over LOW heat, stirring frequently until smooth. Be very careful not to get any drops of water into the baking chips while melting.
- Set one of the peanut butter balls on a spoon and dunk it into the melted chocolate or butterscotch. When well coated, transfer it to the prepared baking sheet.
- Refrigerate for 2 hours, or until set. When completely dry, move to airtight plastic storage containers and store, covered, in the refrigerator or at room temperature.
Notes
Recipe can be cut in half to make a smaller batch (approximately 25 candies)
Melting Tips
- Low and slow - Keep the heat on low or no more than medium-low and stir the baking chips frequently to prevent them from scorching on the bottom of the pot.
- Oil - Even small amounts of water can cause a batch of melted chocolate or butterscotch to clump and seize up. If this happens, try adding a few drops of vegetable oil or about a half teaspoon of shortening to smooth it back out.
- Butterscotch chips - Chocolate chips will quickly become velvety smooth, but butterscotch chips are more difficult to melt to a creamy consistency. The vegetable oil trick should help smooth it out.
- Drop the bon bon right into the melted coating and swirl it around until it's coated. Scrape the bottom of the spoon across the edge of the pan as you transfer it to the baking sheet to remove excess coating.
- Pierce a bon bon with a tooth pick and dip it into the chocolate, using a spoon to drizzle chocolate over areas that need it.
- Room Temperature - Store Peanut Butter Bon Bons in an airtight container at room temperature for up to 3 days.
- Refrigerate - For longer storage, transfer the container to the refrigerator and they will stay fresh for up to 3 weeks.
- Freeze - Peanut Butter Bon Bons can be stored in airtight, freezer-safe containers, and frozen for up to 4 months. Be sure to allow the candy to thaw in the refrigerator to avoid condensation. The appearance may be affected slightly if you freeze them, but they will still taste great!
Nutrition
Serving: 1piece | Calories: 189kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 60mg | Potassium: 131mg | Fiber: 2g | Sugar: 14g | Vitamin A: 63IU | Calcium: 14mg | Iron: 1mg