These Peanut Butter bon bons have a rich flavor that everyone will love. These won’t last long so I suggest getting a few to eat before anyone else sees them!  Seriously these Peanut Butter Bon Bons are going to knock your socks off! They don’t last long in our house and everyone always tries them and raves about how tasty they are!

In my house peanut butter and chocolate is king! We always have chocolate peanut butter cups in our pantry, sometimes if I am feeling crazy I will make my own using this Reese’s peanut butter eggs  recipe because there’s more peanut butter filling in them that are normal peanut butter cup.

When you use a good quality dipping chocolate it makes Hershey chocolate tastes like generic chocolate. To help the dipping process I like to use a dipping fork.  This recipe makes a large quantity of these and my husband said he needed to bring some of this to work so he won’t eat them all but let’s just say they never made it to his work.

Peanut Butter Bon Bons

Peanut Butter Bon Bons Ingredients:

• 1/4 Cup or 2 ozs of Cream Cheese softened
• 1 1/2 Cups of creamy Peanut Butter (you can also use crunchy if you want more texture)
• 1 cup of Graham Cracker Crumbs
• 1/4 tsp of Salt
• 5 Cups of Confectioners Sugar
• 2 sticks of Butter, melted and cooled
• 12 ozs of milk or dark dipping chocolate
• 1 tablespoon coconut oil

How to Make Peanut Butter Bon Bons

• In a bowl with an electric mixer beat the cream cheese and peanut butter until blended.
• Add the graham cracker crumbs and beat until mixed.
• Add the sugar and butter and on low speed at first beat until sugar is incorporated.
• Then increase speed and mix until it is all combined. Scrape the bowl and mix again until combined. The mixture is going to be dry and very sturdy. This is perfect for shaping.

• Line two sheet pans with parchment paper or wax paper.
• Using a medium scoop or a tablespoon scoop the dough out onto the sheet pan, then roll them into a ball in your hand. The candies can sit close to each other but make sure they are not touching.
• Place the sheet pan into the freezer for 15 minutes.

• Melt the chocolate over a double boiler on the stove or in the microwave. Follow the instructions on the package if using the microwave.
• Stir in the coconut oil into the warm chocolate until well combined.

Assemble the candies:

• Using a fork or dipping fork to dip each candy until fully coated with the chocolate. Place them back on the pan and repeat until all candies are coated.
• Let them chill for 30 minutes in the fridge or until chocolate is set.
• These will keep about 3-7 days in the fridge or 6 months in the freezer if they even last that long.

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Recipe: Peanut Butter Bon Bons

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 24

MidgetMomma

Ingredients

• 1/4 Cup or 2 ozs of Cream Cheese softened
• 1 1/2 Cups of creamy Peanut Butter you can also use crunchy if you want more texture
• 1 cup of Graham Cracker Crumbs
• 1/4 tsp of Salt
• 5 Cups of Confectioners Sugar
• 2 sticks of Butter melted and cooled
• 12 ozs of milk or dark dipping chocolate
• 1 tablespoon coconut oil

Instructions

1. Make the Filling:
2. In a bowl with an electric mixer beat the cream cheese and peanut butter until blended.
3. Add the graham cracker crumbs and beat until mixed.
4. Add the sugar and butter and on low speed at first beat until sugar is incorporated.
5. Then increase speed and mix until it is all combined. Scrape the bowl and mix again until combined. The mixture is going to be dry and very sturdy. This is perfect for shaping.
6. Assemble the filling:
7. Line two sheet pans with parchment paper or wax paper.
8. Using a medium scoop or a tablespoon scoop the dough out onto the sheet pan, then roll them into a ball in your hand. The candies can sit close to each other but make sure they are not touching.
9. Place the sheet pan into the freezer for 15 minutes.
10. Make the chocolate coating:
11. Melt the chocolate over a double boiler on the stove or in the microwave. Follow the instructions on the package if using the microwave.
12. Stir in the coconut oil into the warm chocolate until well combined.
13. Assemble the candies:
14. Using a fork or dipping fork to dip each candy until fully coated with the chocolate. Place them back on the pan and repeat until all candies are coated.
15. Let them chill for 30 minutes in the fridge or until chocolate is set.
16. These will keep about 3-7 days in the fridge or 6 months in the freezer if they even last that long.

When you are doing your cooking, to make life easier make sure you grab the awesome printable for how many cups in a quart, and it also includes all other liquid measurements like how many cups in a pint and more!