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Chocolate Peanut Butter Bonbons

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Ingredients

1 cup peanut butter
1 cup sifted powdered sugar
1 cup chopped dates
1 cup chopped pecans
1 (12 ounce) package semisweet chocolate chips
3/4 cup milk chocolate chips

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Chocolate Peanut Butter Bonbons

  • Serves 36
  • Easy

About This Recipe

This fabulous candy is an old family recipe. We have been making it for decades. I don’t remember the origin of the recipe, but it’s been changed enough to make it an original.

This luscious combination reminds me of a peanut butter cup, but it’s better. The dates may sound strange, but they really add wonderful texture and rich flavor to the candies.

I developed a way to temper chocolate using the microwave oven so the chocolate stays solid at room temperature, but doesn’t get hard. The chocolate melds perfectly with the candy, so when you bite into one, the whole thing melts in your mouth.

Oh, and do not use those prepackaged chopped dates in this recipe. They are too hard and dry. If you can, buy Medjool dates, because they are the best quality. I buy them from my local coop.

I could eat a million of these wonderful treats.

Steps

1
Done

In a medium bowl, combine the peanut butter and powdered sugar and mix well.

2
Done

Add the nuts and dates. At this point, I work them in with my hands.

3
Done

Form the mixture into 1" balls and place them on a waxed paper lined cookie sheet.

4
Done

Combine the semisweet chocolate chips and 1/4 cup of the milk chocolate chips in a 2-cup glass measuring cup that is microwave safe.

5
Done

Microwave this mixture on medium until the chocolate melts. This should take a few minutes in most microwave ovens. Stir the mixture once during the cooking time.

6
Done

Then add the remaining 1/2 cup milk chocolate chips and stir constantly until the mixture is smooth again. This helps seed the chocolate with crystals that will help the chocolate set.

7
Done

Now drop the peanut butter balls, one at a time, into the melted chocolate. Use a fork to fish them out and tap the fork on the side of the cup to remove any excess chocolate.

8
Done

Put each coated bonbon on the prepared cookie sheet. Drizzle each with some more chocolate if necessary to fill any holes.

9
Done

Now let the bonbons set at room temperature until the chocolate sets. Store them in an airtight container at room temperature.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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