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Bon bon with peanut butter and chocolate

Inspired by "Buckeye" American

by Ada Parisi
5 min read
Bon bon al burro di arachidi e cioccolato

Bon bon with peanut butter and chocolate: a quick and delicious dessert. I prepared them last year for Christmas together with the CHOCOLATES with PUFFED RICE and MENDIANT (or Florentines), and I will propose them again this year. Obviously I suggest you take a look at my CHRISTMAS MENU: IDEAS AND RECIPES to let you be inspired in view of the holidays. The original recipe from which I drew inspiration is not Italian but American. They are called “Buckeye candies” and they are really high-calorie because they are prepared only with butter, sugar, peanut and chocolate butter. But they are really yummy: luckily they can be frozen and last weeks. And in any case I advise you to keep them in the refrigerator and serve them cold, because they are even more greedy.

Martha Stewart's Buckeye Recipe

I followed Martha Stewart's recipe but with two variations: the first, I added a nice pinch of salt that makes these sweets really irresistible. and less cloying. The second, I completely covered the bon bon with chocolate instead of just a part, as provided in the original recipe. This is because I wanted to present them as chocolates at the end of the meal. The name 'Buckeye’ in fact, it derives from that of a tree that produces fruits similar to chestnuts, that have a dark part (chocolate) and a clearer one (peanut butter)

These peanut butter and chocolate bon bons are gluten-free and egg-free and do not require cooking, except for melting chocolate, something you can do safely in the microwave. The original recipe involves the use of extra dark chocolate. Since the people I prepared them for don't like extra dark chocolate, I used a dark chocolate and a little’ of milk chocolate. Excellent, but for my taste the only extra fondant would have been better, keep this in mind if you want a more intense and decisive taste of chocolate.

The preparation is really simple: you just have to mix butter, peanut butter and icing sugar, allow to cool, form balls, freeze them and dip them in melted chocolate. That's it. I assure you that, if you love peanut butter, are a recipe to be saved absolutely. Indeed, if you like the taste of dried fruit in desserts, try the crumbly COOKIES Tahini, with sesame cream.

Bon bon with peanut butter and chocolate

Bon bon al burro di arachidi e cioccolato

BON BON WITH PEANUT BUTTER AND CHOCOLATE

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

200 grams of peanut butter (preferably neutral)

90 grams of butter at room temperature

200 grams of powdered sugar

a nice pinch of salt (if you use salted peanut butter do not put it)

dark and/or milk chocolate for the cover, to taste

Procedure

Put the peanut butter in a bowl and knead it with a spatula until it is soft. Add the soft butter into flakes and continue working until butter and peanut butter are mixed. Add the icing sugar and work until the mixture is homogeneous. Cover with plastic wrap and store in the refrigerator for 15-20 minutes or until the mixture is firm.

Once the mixture is cold, form small balls by rotating the mixture with your hands or with the help of two spoons. Put the balls on a plate or tray and put them in the freezer for 30 minutes.

The passage in the freezer is necessary, because then you have to dip the bon bon in the still warm melted chocolate.

While peanut butter bon bons rest in the freezer, melt the chocolate. You can melt it in a water bath or in the microwave. Once melted, let it cool. You need a chocolate still melted but warm, so that the bon bons do not melt.

Skewer a ball of peanut butter with a toothpick and dip it in melted chocolate. Let the excess drip away and rest on a sheet of parchment paper. Chocolate will immediately become solid, because the balls are cold. Continue with all the balls. If the chocolate became too thick, you will have to dissolve it again and let it cool again.

I also decorated the bon bon dripping on top with the fork the remaining chocolate. Store the balls in the refrigerator, if you want to consume them within 3-4 days, or in the freezer where they keep well for a couple of weeks. Before tasting them, In this case, leave them for 15 minutes in the refrigerator. Bon appétit!

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