This no-bake recipe uses easy-to-find ingredients and makes a huge batch, making it perfect for feeding a crowd. Best of all, if you have to cater to a large group with a variety of food restrictions, it’s easy to make this recipe gluten free and dairy free – but nobody will be able to tell the difference as they come back for second and third helpings. All you need is a plastic bag, a few bowls, a freezer or fridge-freezer and voila! Be careful though, or more peanut butter bon bons will end up in your stomach than on the serving platter – the completely addictive flavour, satisfying texture and small serving size is a dangerous combination.
Ingredients
18 oz semi-sweet chocolate chips
2 cups peanut butter
½ cup butter (or Earth Balance vegan substitute)
1 tsp vanilla
4 cups powdered sugar
3 cups crushed cornflakes (or gluten free cornflakes)
Optional: chopped peanuts or crushed peanut butter cookies
Supplies
Large Ziplock bag
Large mixing bowl
Double boiler or microwave
2 soup spoons
Cookie tray
Parchment or waxed paper
Directions
1. Put cornflakes in the Ziplock bag and crush them with a rolling pin or bottle. Make sure there are no large pieces remaining.
2. Mix peanut butter, butter, vanilla and powdered sugar in a mixing bowl – you can use a stand mixer, but I find it easier to wash my hands and dive in! (Plus, the natural oil does wonders for your skin.)
3. Add the crushed cornflakes and combine well.
4. Line baking tray with parchment paper or waxed paper. Then roll mixture into small balls with your hands – make them slightly smaller than how you want the final product to turn out. Place balls on the baking tray, and place in a freezer for an hour.
5. After an hour, break the chocolate into pieces and melt it in the double boiler or microwave.
6. Remove peanut butter balls from the freezer. Roll them in the chocolate with a couple of soup spoons until completely coated, then place back on the lined baking tray. If the chocolate starts to harden, place back in the microwave or over the double boiler.
7. Optional: While the chocolate is still soft, sprinkle peanut butter cookie crumbs or finely chopped peanuts over the top of the bon bons.
8. Freeze for at least one hour.
9. Serve!
Note: If serving these in hot weather, serve straight from the freezer so they don’t melt – or keep plenty of napkins nearby. As an added bonus, they make a satisfying cool treat.
Image c/o Veganbaking.net
Those look so yummy. Great pics.
SO YUM!
These sound completely scrumptious!!!!
These look delicious. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
http://www.adornedfromabove.com/2013/03/wednesdays-adorned-from-above-blog-hop.html
We are also having a giveaway this week for a $50.00 Target Gift Card, so head over to enter.
We hope to see you there.
Debi and Charly @ Adorned From Above
https://simplysweethome.com/2013/03/peanut-butter-bon-bons/
can you please fix link in here to follow link and inbox me-thanks-
Monique
Oh my Yum!! These look so good and I wish I could just grab one off of the computer screen and eat it now! 😉 Thanks for the recipe! I pinned it for later and I would love it if you could pin this at my linky party Thursday at http://www.juliakendrick.com! I hope you have a great day!
This looks delicious! Love the peanut butter and chocolate, basically the best combination ever created! Great recipe, perfect for a holiday party!