Peanut Butter Bonbons

Bonbons are the easier cousin of buckeyes (same peanut butter center, but with a full chocolate coating instead of the exposed peanut butter eye). The added bonus here is the chopped nut roll while the chocolate is still wet, which gives each candy a textural contrast and a more grown-up look on a holiday cookie tray.

Use chunky peanut butter as listed. The little peanut bits give the centers structure and add a bit of textural interest. Smooth peanut butter works but produces a softer, less interesting center.

A teaspoon of solid shortening in the chocolate is doing real work. It thins the melted chocolate to the right dipping consistency and helps the coating set up with a snap rather than a soft, fingerprint-prone surface.

Dip when the chocolate is just warm, not hot. Hot chocolate will melt the peanut butter centers from the inside out and you’ll end up with sad, oozing balls. If your chocolate gets too warm, let it cool a minute before dipping.

Roll in nuts immediately after dipping while the chocolate is still tacky. Wait too long and the nuts won’t stick. Toasted pecans, walnuts, or peanuts all work beautifully here.

Kitchen Tips

• Chill the rolled centers for at least 30 minutes before dipping. Cold centers don’t melt into the warm chocolate.
• Use a fork or toothpick for dipping. The fork lets the excess chocolate drip back into the pot.
• Tap the dipped ball gently on the side of the pot to remove drips before transferring to wax paper.
• Store layered between wax paper in an airtight container in the fridge for up to 2 weeks.

Variations

• Roll in toasted shredded coconut for a tropical version.
• Use white chocolate instead of semi-sweet for a sweeter candy.
• Stir 2 tablespoons crushed graham crackers into the peanut butter mixture for a peanut butter pie flavor.