Filed Under: Chocolate, Dessert, Under 20 Mins

Peanut Butter Pretzel Bonbons

These fancy and delightful desserts are simple and fun to make!

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April 8th, 2012

From the book Sticky, Chewy, Messy, Gooey Treats for Kids  by Jill O'Connor. Photography by Leigh Beisch. Published by Chronicle Books San Francisco. Reprinted with permission of the publisher.

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Servings
40
Prep Time
4 minutes
Cook Time
0 minutes
Ingredients
  • 1/2 Cups unsalted butter, at room temperature (1 stick )
  • 2 Cups confectioners' sugar, sifted
  • 2 Cups creamy peanut butter
  • 2 Cups finely chopped pretzel sticks (about 10 ounces)
  • 1 Cup crushed heath english toffee bits, or heath almond brickle bits
  • 1 1/2 pounds finely chopped semisweet chocolate (melted with 4 tablespoons vegetable shortening)
  • 1 Cup finely chopped salted peanuts for rolling (optional)
  • 1 Cup belgian chocolate jimmies or vermicelli for rolling (optional)
    • Directions
  • 1.

    In a large bowl, using a hand-held electric mixer (or mix by hand) set at medium speed, beat together the butter and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Using a large rubber spatula, fold in the chopped pretzel sticks and toffee bits.

  • 2.

    Cover and refrigerate the mixture until it is very firm, 2 to 3 hours. Roll the mixture, by heaping tablespoons, into 1-inch balls. Place on a parchment paper-lined baking sheet. Cover the bonbons with plastic wrap and freeze until they are very firm, about 30 minutes.

  • 3.

    Combine the chopped chocolate and shortening, cut into small bits, on a large, microwave-safe dinner plate. Microwave at half-power for 1 minute. When melted, the chocolate will appear soft and shiny but will still hold its shape, stir smooth. If the chocolate is not completely melted, heat in 30-second increments, stirring until smooth. Transfer the chocolate to a medium bowl. If using confectionery coating, repeat this process without using the shortening. If using dipping chocolate in a tub, follow the dipping directions on the container.

  • 4.

    To make dipping the bonbons easy, and less messy, try wearing latex gloves, available in most pharmacies. Working with one bonbon at a time, quickly dip it in the melted chocolate, rolling it around to coat it completely. Rest the bonbon on a fork and let any excess chocolate drain away. Immediately roll the bonbon in the chopped peanuts (if using) or chocolate jimmies and place on the parchment-lined baking sheet to harden.

  • 5.

    Alternatively, place the dipped bonbon without the jimmies or nut coating, on the parchment-lined baking sheet and top with one perfect salted peanut or a sprinkling of crushed English toffee, or when the bonbon is firm, drizzle lightly with melted white chocolate.

    • Peanut Butter Pretzel Bonbons
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