Peanut Butter Bonbons the Size of Texas {with toffee bits & potato chips}

Peanut Butter Bonbons the Size of Texas {with toffee bits & potato chips} -

Many of you know the very sweet Amber of Bluebonnets & Brownies, a gal who lives and breathes Texas, and now lives in New Jersey. After struggling with infertility, Amber and her husband are expecting a baby boy very, very soon. I am so happy for them!!

Amber's Baby Shower

So today we’re celebrating life and friendship and all things baby by throwing Amber a Virtual Baby Shower, full of all kinds of Texas deliciousness. Please join me and a host of other blogging friends as we get ready to welcome Amber’s new little one!

Peanut Butter Bonbons the Size of Texas {with toffee bits & potato chips} -

Every new momma should have a few bonbons on hand, dontcha think?! Along with all that sweet cooing, pinky finger squeezing, and downy soft hair comes alot of work, hours of lost sleep, and frustrations that we as parents may never ever learn the answers to.

That’s when a bonbon is more than just a bonbon. It’s a savior in a new mom’s time of need. A few minutes of luxury during a moment of infant naptime stillness.

Yes, I believe every new parent deserves a box of bonbons!

Peanut Butter Bonbons the Size of Texas {with toffee bits & potato chips} -

These Peanut Butter Bonbons the Size of Texas {with toffee bits and potato chips} are a riff on a few of my family’s favorite treats. The sweet and fluffy peanut butter center comes from the recipe Mom uses for homemade peanut butter cups. And the chocolate/peanut butter/Ritz cracker combo comes from some fantastically easy and completely addictive sandwich cookies. The potato chips are a secret ingredient in a recipe my mother-in-law is famous for, while toffee chips were thrown in just for the sweet, sweet heck of it.

And I made the bonbons big.

Texas big!

They’re just a bit bigger than a golf ball. You’ll love every last smooth and crunchy, sweet and salty, bite!

Peanut Butter Bonbons the Size of Texas {with toffee bits & potato chips} -

I also adorned a few of the bonbons in baby boy blue…


Please JOIN US in celebrating Amber’s soon-to-arrive baby! Just click on the links below to see what everyone else created for Amber’s baby shower!

Sugarcrafter | Breakfast Tostadas
My Kitchen Addiction | Baby Texan Cookies
My Baking Addiction | Texas Sheet Cake
Simple Bites | Grilled Shrimp Tacos with Charred Corn Salsa
Stetted | Queso Mac
Food for My Family | Texas Pepper Barbecue Sauce
Dessert For Two | Frito Chocolate Chip Cookies
Confessions of a Cookbook Queen | Coconut Tres Leches Layer Cake
TidyMom | Pizza Bread Sticks
Miss in the Kitchen | Blackberry Milkshakes
Art of Gluten Free Baking | Peach-Pecan Pie, Gluten-Free
Bon Appetit Hon | Cheddar Ranch Crackers
Food Babbles | Southern Pecan Pie
Jelly Toast | Peach Iced Tea
Sweet Adventures of Sugarbelle | Decorated Elephant Cookies
i am baker | Texas Brownie Cake
The Kitchen Trials | Coca-Cola Cake
Cookies & Cups | Sticky Toffee Pudding Cookies
A Farmgirl’s Dabbles | Peanut Butter Bonbons the Size of Texas
Steph Chows | Fiesta Dip

Peanut Butter Bonbons the Size of Texas {with toffee bits & potato chips}

Yield: 30 large bonbons


  • 1/2 c. unsalted butter, softened (not melted)
  • 2 c. powdered sugar
  • 1-1/2 c. creamy peanut butter
  • 1 c. toffee bits
  • 2 c. crushed thick ripple potato chips
  • 30 Ritz crackers
  • 16 oz. chocolate almond bark
  • 4 oz. bittersweet chocolate
  • toffee bits, crushed potato chips, sprinkles, optional for topping the finished bonbons


In the bowl of a stand mixer, cream together the butter and powdered sugar. Add peanut butter and incorporate until thoroughly mixed together. Using a wooden spoon, fold in the toffee bits and potato chips.

Line a large pan with waxed paper. Using a medium scoop, fill the scoop with peanut butter mixture. Try to get the peanut butter mixture solidly into the scoop, so the mixture is compact. Release peanut butter mixture onto the top of a Ritz cracker, rounded side up. (If you don't have a medium scoop, use a spoon to scoop up approximately 2 tablespoons of peanut butter mixture. Roll slightly to achieve a rounded shape, and then place on top of a Ritz cracker.) With the back of a spoon, or with your finger, seal the peanut butter mixture down onto the cracker, all the way around the cracker's edge. Place on lined pan. Repeat until peanut butter mixture is gone. Place pan in freezer for 30 minutes.

Meanwhile, melt almond bark and bittersweet chocolate in a double boiler over low heat until completely melted and smooth. Take care to not overheat the chocolate. Remove chocolate from stovetop. One by one, drop frozen bonbons into melted chocolate. Using 2 forks, turn the bonbon over in the chocolate to completely cover. Set bonbon on top of one fork's tines, with Ritz cracker on the bottom, and remove from the chocolate, gently tapping any excess chocolate off, and then sliding the bottom of the fork out over the edge of your bowl to remove excess chocolate underneath the bonbon. Return the chocolate coated bonbon to the wax paper. If desired, top immediately with additional toffee bits, crushed potato chips, or sprinkles. Let chocolate completely set. These freeze well, separated by layers of wax paper.


Adapted from a few favorite recipes from my mom and mother-in-law.