CHOCOLATE PEANUT BUTTER BON BONS RECIPE - No Bake Dessert
RECIPE:
Chocolate Peanut Butter Bon Bons are crispy like a candy bar. Sweet peanut butter with crunchy rice cereal, coated in bittersweet chocolate. Great No-Bake dessert. SUBSCRIBE for more easy recipes:
NEW VIDEOS every Thursday at 3pm Eastern
MY FAVORITE VIDEOS:
The BEST Chocolate Mug Cake:
Homemade Nacho Cheese Sauce:
Triple Melon Sorbet Floats:
Hot Chocolate from Scratch:
CONNECT WITH ME BEYOND YOUTUBE:
Instagram:
Facebook:
Twitter:
Website:
Chocolate Covered Peanut Butter Balls Recipe
I have such an easy and delicious recipe to share with you today – Chocolate Covered Peanut Butter Balls Recipe! These are so delicious – they are just like mini Reese’s peanut butter cups, but in ball form. They melt in your mouth. They are that good.
Full recipe -
Ingredients
1 1/2 cup creamy peanut butter
1/2 cup butter softened
1 teaspoon vanilla
3 cups powdered sugar
12 oz bag of chocolate chips
2 tablespoons shortening
Instructions
Line a baking sheet with waxed paper and set aside.
Mix peanut butter, butter and vanilla together in a large bowl.
Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. *Note -- I do not sift my powdered sugar! I just scoop out 1 cup full and dump it in my bowl.*
By the time you get to the third cup of powdered sugar, the mixture will become very difficult to stir with a spoon. Take your rings off and start mixing with your hands.
Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. Place the peanut butter balls on the prepared cookie sheet with waxed paper.
Sponsored by Advertising Partner
Sponsored Video
Watch to learn more
Once you have made all of your balls, melt your chocolate. My favorite way to do this is in the double boiler, but if you don't have one, you can simply put a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water in the saucepan begins to heat up, the steam will heat up your bowl and start melting your chocolate. Be sure to add the shortening to your chocolate - this will make covering your peanut butter balls with chocolate a lot easier.
One at a time, drop your peanut butter balls into the melted chocolate. Lift the ball out of the chocolate with a fork and then transfer it to the waxed paper.
Once all of your peanut butter balls are coated, put the cookie sheet in the fridge for 15-30 minutes. This will ensure the chocolate coating is completely hardened.
#chocolate #recipes #dessert #dessertrecipes #easyrecipes
Chocolate Covered Peanut Butter Balls Recipe
I make these chocolate covered peanut butter balls every Christmas to give to family and friends. Everyone loves them. Watch the video to see how easy these candies are to make
Grab the full recipe on the blog at,
Find more easy and delicious recipes on the blog,
Subscribe to my blog updates and get my free ebook when you do,
Connect with me,
Facebook,
Twitter,
Pinterest,
Google+,
Instagram,
or Periscope,
Peanut Butter Bon Bons
Peanut Butter Bon Bons, (also known as Buckeyes) are made with a creamy peanut butter filling then covered in chocolate. They are an easy, no bake dessert. Full recipe and tips:
Peanut Butter Balls without a White Streaked Chocolate Shell
Smooth, creamy peanut butter meets shiny, crisp chocolate in these classic Peanut Butter Balls. This no-bake recipe includes tips for tempering chocolate for professional-looking results at home.
Recipe:
Ingredients
4 oz cream cheese (full-fat, brick-style), softened (113g)
2 Tablespoons butter, softened (salted or unsalted butter will work here) (28g)
¾ cup creamy peanut butter (see note) (185g)
2 cups powdered sugar (250g)
1 teaspoon vanilla extract (5ml)
12 oz quality dark or semisweet chocolate (I like to use couverture chocolate or finely chopped quality baking bars) (340g) (alternatively you may use dark chocolate melting wafers)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instant read thermometer (Affiliate Link):
Instructions
00:00 Introduction
00:30 Combine cream cheese, butter, and peanut butter and stir together (I like to use an electric mixer) until smooth, creamy, and completely combined.
01:14 Gradually stir in powdered sugar until completely combined, then stir in vanilla extract. Mixture should be very thick.
02:03 Scoop dough into Tablespoon-sized scoops and roll between your palms until you have a smooth ball (if the dough is sticky or difficult to work with, you may either add a bit more powdered sugar or transfer the dough to the refrigerator to chill for 10-15 minutes before rolling).
02:17 Transfer to wax paper lined baking sheet and repeat until you have scooped all of your dough. Transfer the baking sheet to the refrigerator to chill for 20 minutes.
Chocolate (see note)
02:47 Place couverture chocolate or chopped chocolate in a microwave-safe bowl and heat for 25 seconds. Remove from microwave and stir thoroughly (even though it will look like not much has happened).
03:51 Return chocolate to the microwave and heat in 15-second intervals, stirring thoroughly and scraping down the sides of the bowl each time until chocolate begins to melt. Once chocolate appears to be about 50% melted, start checking the temperature.
04:20 In order to properly temper chocolate (semisweet or dark chocolate in this instance), you must maintain a temperature above 87F (30C) but below 91F (33C). If you notice your chocolate has exceeded 87F but the chocolate still isn’t completely melted, just keep stirring it until the temperature has dropped or the remaining chocolate has melted).
04:49 Once your chocolate is in temper, remove your peanut butter balls from the refrigerator.
05:00 Dip the bottom of the peanut butter ball into the chocolate and then place on a candy fork (or just a regular fork, if you don’t have one!). Use a spoon to drizzle chocolate over the entire peanut butter ball until it is entirely cloaked in chocolate, then carefully slide off of the fork onto a wax paper lined baking sheet. Allow chocolate to re-solidify before enjoying, and store in an airtight container in the refrigerator.
Notes
Peanut Butter
I do not recommend using a “natural” variety of peanut butter (the kind where the oil separates to the top). Unfortunately this often results in greasy peanut butter balls.
Chocolate
I am providing instructions on how to properly temper your chocolate. This can be a bit tricky if you’ve done it before and takes some practice for perfect results, but the goal of this is to prevent the unattractive white streaks that often form if chocolate is simply melted without being tempered. If you aren’t worried about appearance you can simply skip this step and melt your chocolate in 25 second increments.
If following instructions for tempering, I do not recommend using chocolate chips.
If you are using chocolate melting wafers or almond bark, you can simply melt your chocolate according to the package instructions and dip without worrying about temperature.
Storing
Store in an airtight container in the refrigerator for up to 1 week.
Facebook:
Instagram:
Pinterest:
Email List:
Peanut Butter Balls - Find full recipe here - https://www.kitchenathoskins.com/peanut-butter-balls/