Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. In a handy, resealable bag to ensure the Bonbons stay nice and soft.

First of all, thanks for all the great recipes! This recipe is pretty flexible – if you are having stickiness issues, add more powdered sugar gradually until it is firm enough to roll into balls. I’ll be trying them soon.

But beware – you might eat the whole plate without even realizing it! 30 minutes So good that I had to make a midnight trip to the store to get peanut butter because I realized I was all out.

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Receive FREE recipes straight to your inbox. Information is not currently available for this nutrient. When chocolate has hardened, store bonbons in plastic bag in the freezer. My friends liked them alot although I find them too sweet. Toffee flavour white balls with a creamy, super chewy centre.

I have to save this for gifting–I just love giving treats like this! Stir in powdered sugar; beat with a wire whisk if necessary to remove lumps. In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts …

Pretzels and toffee….I think I drooled on my keyboard. I will def make and love these! Put the chocolate and trimoline in a bowl and pour the cream over.

Add the peanut butter and mix well, scraping down the sides of the bowl as needed. 10-12 dozen? Welcome to Taste and Tell. Percent Daily Values are based on a 2,000 calorie diet. I just printed off your Caramel Apple Cheesecake Bars (because ya know, I’m on a diet and they seem like perfectly acceptable diet food, haha). Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. It’s been a couple years since I’ve made these but I remember making them pretty small. Made these yesterday. Thank you for your step by step instructions and for sharing your amazing recipes. In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. I loved the receipe.

Oh boy. I haven’t tried it, Candace, so I’m not sure but I’ve frozen other truffle type treats before and they freeze pretty well with the chocolate coating. Make Ahead: these bonbons can be made up to three days in advance.



Amount is based on available nutrient data. These will for sure be making an appearance often in my kitchen.

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If serving at Christmas, try flaking gold leaf over the serving bowl for an extra special finish. I live in Idaho with my husband, 5 kids, and selection of weird farm animals.

I made these just this past week and they are divine, simple and you absolutely cannot eat just one – just the right balance of flavors! Also I ended up using 2 bags of chocolate chips for coating.
Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Thank you for sharing your fun, easy, tasty recipes! Refrigerate the bonbons until ready to serve.

I haven’t even made them yet & I can already feel my hips getting bigger.

I found your blog a few months ago, and my life is a ton better. Made with an ever so generous dusting of snowy coloured icing sugar with a chewy toffee centre beneath.
I think this would make it easier to dip.

I used ground pecans and two boxes of Bakers semisweet squares. If I had to choose one favorite from the 12 days of treats that I’ve been making, these would have to be #1 – hands down.

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! If glaze starts to set in saucepan, reheat over medium-low heat and beat with a wire whisk. Hi Roni – I prefer a mixture of semi-sweet and bittersweet because you are right, both of those types of chocolate balance the sweet filling really well! Add toffee and pb, yum! This looks so yummy! thx. What kind of PB do you use?

Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Using a fork, dip the balls, one at a time, until half covered in chocolate.

In a large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and the egg with an electric mixer on medium speed until light and fluffy. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. KILLING…..ME! Using a toothpick or a fork, dip each bonbon in the melted chocolate. Put on a tray lined with baking parchment and leave to harden (about 2 hrs). The wafers were a better consistency to roll the balls in. Warm the coffee in a pan and add the drained gelatine. Yield: Try them!

Even after chilling for several hours it was still so soft and sticky that it was difficult to roll. I shared this recipe on my Must Try Tuesday blog post. I’ve been so behind on my blog-reading, your site looks so great! Oh my good heavens, this recipe looks amazing!!! Heat the oven to 325F.

I did not prepare enough and had to rummage my cupboards for leftover pieces of couverture. I’ve seen quite a few bonbon recipes around, but this one takes the cake. i like it a lot. I want to try every single recipe you do! Het blokkeren van cookies kan je gebruikerservaring negatief beïnvloeden. These look awesome and I can’t wait to make them this weekend. They were easy to make, but I didn’t realize how much time it took to dip them in chocolate, although the fork method made them perfectly smooth! These are my favorite!

I measure out of the bag and continue the process until I have 2 cups.

They are easy and poppable, which is also deadly! Made your wicked good toffee cake last night. Recipe Source: from Sticky, Chewy, Messy, Gooey Treats for Kids. One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Amazing!! Glazed Toffee Bonbons – Toffee filled cookies are topped with caramel icing, white and milk chocolate, and more toffee pieces! You are KILLING me here with these.

But more importantly, I adore your sense of humor. Thanks for sharing, Mel! The scary thing is that I probably have everything I need to make them. I can only purchase them and that is not cost effective. of white almond bark melted with the 2 Tbsp. Your photos are stunning (as usual), Melanie!

Recommended Products I am making these now, can’t wait for the finished product!

They don’t get that smooth look, more of a rustic look…if you like that kind of thing. worth buying??? Mel..I just had to stop by and tell you that I made these for Easter, and they were amazing! http://therickettchronicles.blogspot.com/2011/03/must-try-tuesday-march-29-2011.html. But really, can you go wrong with cookies filled with bits of toffee, topped with a caramel icing, then throw on some more chocolate and toffee? Add the peanut butter and mix well, scraping down the sides of the bowl as needed. They are my absolute new favorite. I can't find a recipe for it anywhere.

Wanneer je verder gebruik maakt van deze website, geef je toestemming voor het gebruik van cookies. Thanks for the recipe!! I am sure I came across one last week but i can not find it now!! I gave up chocolate for Lent. I am pinning this recipe . Everyone said they tasted like fancy store truffles! It can?And you et an account on Twitter? Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. Instructions. These are probably my most favorite things all combined in a tiny yummy little ball. Mel, what did I do wrong besides make the balls too big and eat half the batter while rolling the balls ;). These look delicious! Wij [Cloetta AB en derden] maken gebruik van cookies op deze website. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Remove and, using the palms of your hands, roll mixture into small balls. There were left overs (almost never happens) so in the last two days I ate them all, and I don’t even like peanut butter that much. There goes my diet for the day I think that I might try some dipped in white chocolate because I love that peanut butter/white chocolate combo! 3-4 dozen bon bons

They look fabulous. These look fantastic! 2 cups chopped/crushed pretzel sticks The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.Video Tip: here's a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.Chocolate: my preferred brand of chocolate is Ghirardelli. The chocolate didn’t seem to melt up as well as other times I’ve melted it, so I just added some milk until I got the desired consistency. 30 minutes Stir until melted. Thanks keeping me motivated to hit the gym every morning! Your email address will not be published. These are nummy!! To me the semi-sweet or the bittersweet would be the best contrast with the yummy sweet filling, but I wanted to get your opinion. Raadpleeg onze cookie informatie als je meer informatie wilt over hoe wij cookies gebruiken en hoe je deze kunt blokkeren of verwijderen. Using a little of the mixture as 'cement', join the two different shells together, Melt the Valhrona 61% chocolate in a bowl stationed above another bowl of hot water, Roll the bon-bons in the melted Valhrona 61% chocolate and then in cocoa powder to finish.

Thanks I’ve made the bon-bons this week, and they were a hit.

The fork/knife trick was totally key!!


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