About This Recipe
This fabulous candy recipe for Chocolate Peanut Butter Bonbons 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 like a slightly strange addition, 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. This is a great recipe for Christmas, for Valentine’s Day, for a cookie tray, or a bake sale.
Tips for the best Chocolate Peanut Butter Bonbons:
- Melt the chocolate for dipping the candies in a glass measuring cup. You want the chocolate to be deep so you can easily dip the candies.
- The peanut butter centers will soften a bit as you dip them into the warm chocolate. Just work quickly and it will be okay.
- Avoid getting any liquid into the chocolate as it melts or it will seize. If this happens stir in a bit of sold shortening (1/2 teaspoon) and the chocolate will hopefully smooth out.
Why this recipe works:
- The classic combination of chocolate and peanut butter is the ultimate. In this recipe, the chocolate coating stays soft so it blends with the creamy center. That’s the way I like chocolate candies – I don’t like the kind where the chocolate snaps when you bite into it.
- The dates are the perfect addition to this little candy. They blend into the peanut butter and complement the flavor.
Steps
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1
Done
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In a medium bowl, combine the peanut butter and powdered sugar and mix well. |
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2
Done
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Add the nuts and dates. At this point, I work them in with my hands. |
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3
Done
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Form the mixture into 1" balls and place them on a waxed paper lined cookie sheet. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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Put each coated bonbon on the prepared cookie sheet. Drizzle each with some more chocolate if necessary to fill any holes. |
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9
Done
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Now let the bonbons set at room temperature until the chocolate sets. Store them in an airtight container at room temperature. |
