Lucille's Bonbons:
Chocolate covered peanut butter crunch balls with a gluten, nut, and dairy-free option.
Servings: 45 Bonbons
Calories: 176kcal
Ingredients
- 1/2 cup butter softened, or dairy-free substitute like Earth Balance.
- 2 cups crunchy or creamy peanut butter (or other nut or seed butter) for best results, not the natural kind. I've started adding 2-3 Tbsp more peanut butter because it makes it a little easier to form the balls. I'll leave that up to you.
- 1 lb powdered sugar
- 3 cups Rice Krispies cereal or gluten-free crispy brown rice if needed like Erewhon Organic Cereals.
- 12 oz semi-sweet chocolate chips Allergy-friendly, milk chocolate, or white chocolate.
- 1/2 cube paraffin wax
- 1/4 cup Coconut oil ~ see in notes if subbing for paraffin wax
Instructions
- In a very large bowl combine softened butter or Earth Balance and peanut butter.
- Mix well with a wooden spoon.
- Add powdered sugar and Rice Krispies, or crispy brown rice and mix well. I find the easiest way is to eventually use my hands. Make sure you mix everything all the way down to the bottom of the bowl.
- Form into balls about the size of walnuts, or whatever size you like.
- I usually end up with between 40-45 balls.
- At first, the mixture won't seem like it's going to stick together but don't worry it will. Just keep working it back and forth in your hands. Kind of squeezing it together.
- Place balls on 2 large baking sheets lined with wax paper.
- Melt chocolate and paraffin in a double boiler. Stirring occasionally until melted. Or substitute with coconut oil. See notes**
- I turn the heat down to low to keep the chocolate warm and easy to use. Carefully dip each ball in the melted chocolate. Let the dipped bonbons cool on wax paper. You might want to purchase a dipping tool if you make these often, but I've used spoons for years.
Notes
**I researched this and this is safe to use in an eatable product and is used in most chocolate candy to prevent melting. The paraffin wax also helps them set faster.
*NOTE - with all that said about the paraffin wax...you could certainly make them without. If you choose to NOT use the paraffin wax it will require more chocolate. It is a little harder to work with because the melted chocolate will be very thick. The bonbons will also need more time to set while the chocolate firms up.
- If you choose to NOT use the paraffin wax it will require more chocolate. It is a little harder to work with because the melted chocolate will be very thick. The bonbons will also need more time to set while the chocolate firms up.
- Coconut oil can be substituted for paraffin wax. The flavor will have a hint of coconut and some folks even like the bonbons better this way. Melt 2 cups of chocolate chips with 1/4-1/3 cups of coconut oil. Add more oil if needed until the consistency you want for dipping is reached. The more coconut oil you add the easier it is to dip the balls, but it’s a personal preference. This makes a great drizzle for cookies and brownies too.
Nutrition
Serving: 1bonbon | Calories: 176kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 81mg | Potassium: 120mg | Fiber: 1g | Sugar: 14g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg