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Chocolate Peanut Butter Bonbons

User Rating 4.5 Star Rating (7 Reviews)


Chocolate Peanut Butter Bonbons

Chocolate Peanut Butter Bonbons

Linda Larsen
This delicious recipe is an old family favorite. 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.

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 36 bonbons


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


In large bowl, combine 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 semisweet chips and 1/2 cup milk chocolate chips together in a glass measuring cup in microwave on medium power about 2 minutes, stirring once, until melted and smooth. Stir in 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.

User Reviews

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 4 out of 5
Careful with the chocolate!, Guest Young Cook

My best friend and I decided to make this because it required no baking. They're delicious, but we found one issue with the directions: The heating of the chocolate. I have baked in the past, and I've always used a different technique to heat the chocolate. But my friend decided to stick to the directions and we microwaved the chocolate. She pulled it out after two minutes and it was smoking. The chocolate had stuck to the bottom and burned. So we transferred it to a glass bowl and heated it as I normally do: Take a pot and fill it three quarters of the way with water. Take a microwavable glass bowl big enough for your chocolate and small enough to sit in the water in the pot. Boil the water and set the bowl in it. The chocolate will melt more evenly, as long as you stir it. Otherwise a great recipe, but I think it's best to take enough time to properly melt the chocolate so you don't burn the house down.

3 out of 4 people found this helpful.

See all 7 reviews

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