Chocolate Peanut Butter Bonbons

Chocolate Peanut Butter Bonbons
Chocolate Peanut Butter Bonbons. Linda Larsen
    27 min

This delicious recipe is an old family favorite. It's like a Reese's peanut butter cup, but better, and better for you, since it has dates and dark chocolate. You bite into a smooth and creamy, but firm chocolate coating to a velvety peanut butter filling full of dried fruit and nuts. Yum.

I've developed a way to temper chocolate easily so it remains firm at room temperature without chilling. Carefully follow the chocolate coating instructions and you'll have success. And don't use those packaged precut dates rolled in sugar; they are too hard for this recipe and will ruin the texture.

I always store these little candies at room temperature, tightly covered, but you can refrigerate them if you'd like. At room temperature, the chocolate is solid enough to pick up, but it melds very well with the peanut butter filling, so the two are almost the same texture.

What You'll Need

  • 1 cup peanut butter
  • 1 cup chopped pecans
  • 1 cup powdered sugar
  • 1 cup chopped dates (NOT the prepackaged chopped type)
  • 1 tablespoon butter, softened
  • 2 cups semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup milk chocolate chips

How to Make It

In a large bowl, combine the peanut butter, pecans, powdered sugar, dates, and butter and mix well; form into 1" balls. Place on waxed paper lined cookie sheet and chill until firm.

Melt the semisweet chips and 1/2 cup of the milk chocolate chips together in a 2 cup glass measuring cup in microwave on medium power about 2 minutes, stirring once, until melted and smooth. Stir in the remaining 1/2 cup milk chocolate chips and stir constantly until smooth (this tempers the chocolate, setting up crystals so it will harden). If you use medium power and stir once, the chocolate will not burn. Know how fast your microwave oven cooks before you start using it.

Dip each ball into melted chocolate mixture and set on parchment paper. Let stand until chocolate is firm, then store tightly covered at room temperature.

To dip the candies, make sure they are well chilled first. Melt the chocolate in a glass measuring cup so the chocolate is deep enough to work with easily. Drop the bonbons, one at a time, into the chocolate. Use a fork to gently turn them, then fish out the bonbon with the fork. Tap the fork on the side of the measuring cup to remove excess chocolate. Tip the coated bonbon back onto the waxed paper. Use a bit of the melted chocolate to fill in any holes or fork marks, if necessary. Take your time; this is a contemplative task! The chocolate should firm up in about an hour.