Pre-P.S.: I have a guest post up at Bloom today with two vegetarian meals that are sure to knock your veggie-loving socks off. Kind of timely in light of the decadent treats of today’s post. Balance, that’s what I’m all about!
Oh boy. Seriously. Wow. Oooh doggity. These babies are good.
So good that I’ve made them three times in the last week. So good that I had to make a midnight trip to the store to get peanut butter because I realized I was all out. So good that it is literally impossible to eat just one. Or three. Or five. So good that I had a million other things to post and these bonbons trumped them all.
A sweet, creamy, peanut buttery center loaded with toffee bits and pretzel pieces is smothered in chocolate and topped with additional crunchy delights.
A worthy snack for a group of starving kids or elegant enough to serve at the end of a gourmet dinner party (I may or may not have used them for both occasions already), these bonbons have taken up permanent residence in my treat portfolio (and my hips…but that’s a problem for another time).
Peanut Butter Pretzel and Toffee Bonbons
- 8 tablespoons butter, softened to warm room temperature
- 2 cups powdered sugar
- 2 cups peanut butter
- 1 cup toffee bits
- 2 cups chopped/crushed pretzel sticks
- 1 pound chocolate (semisweet, milk, bittersweet)
- 2 tablespoons shortening or butter
- Toffee, chopped nuts, chocolate jimmies for garnish
- In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.
- Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.
- Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).
- One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets.
- Refrigerate the bonbons until ready to serve.
To chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.
FYI: My preferred brand of chocolate is Ghirardelli.
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Recipe Source: from Sticky, Chewy, Messy, Gooey Treats for Kids