Guest post from Brigette Shevy
This recipe brings back special childhood memories for me… every December, my family would make and freeze dozens and dozens and dozens of cookies – and we always included these bon-bons!
We would spend the week before Christmas making up platters of goodies to give away to all of our neighbors, relatives, friends, co-workers, and anyone else my mom could come up with… we even included the mailman and UPS man! Of all of the delectable treats we would make, these were always one of my very favorites. I mean, how could you not like peanut butter and chocolate?
These bon-bons only take a handful of ingredients, make a large batch, and store in the freezer very well. They look fancy and indulgent and taste amazing. Just one word of warning, though: these are extremely addictive!
Peanut Butter Bon-Bons
Adapted from an ancient edition of Better Homes and Gardens “Gifts From Your Kitchen”
Makes 4-5 dozen (or more, if you like them smaller)
- 2 cups peanut butter
- ½ cup butter
- 1 teaspoon vanilla
- 3 cups crispy rice cereal
- 4 cups powdered sugar
- 12oz semi-sweet chocolate chips*
- 1 tablespoon vegetable oil
* This amount of chocolate is just enough to cover each ball. If you coat them very thick, you will need more chocolate than this.
Melt peanut butter and butter in a microwave-safe bowl. Stir in vanilla. Add rice cereal and powdered sugar and mix well (it might seem a little dry at first but will start holding together the more you mix. I usually finish up the mixing using my hands).
Form into 1-inch balls, firmly packed. Place on a cookie sheet and freeze until firm (at least 30 minutes).
In a saucepan (or the top of a double broiler), melt the chocolate chips and oil together over very low heat, stirring often.** Using a toothpick, dip each peanut butter ball in the chocolate and place on wax-paper lined cookie sheets (I go back later and smooth out the toothpick hole on the top of each bon-bon). Chill until firm. These can be eaten cold or at room temperature (or even frozen… but I’m weird like that!)
**You want the chocolate to stay in a nice, warm “liquid-y” state during all the dipping. I don’t have a double broiler, so I usually take the saucepan on and off of the very low heat several times during the process. You can also add a little more oil if you need to.
If you’re looking for a simple, delicious treat to make for a holiday party… give my Peanut Butter Bon-Bon’s a try!
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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