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}
Yield: 30 large bonbons
The sweet and fluffy peanut butter center comes from the recipe Mom uses for homemade peanut butter cups.
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Ingredients
- ½ c. unsalted butter softened (not melted)
- 2 c. powdered sugar
- 1.5 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
Instructions
- 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.
Notes
Adapted from a few favorite recipes from my mom and mother-in-law.
Nutrition Information:
Serving: 1 Calories: 339kcal Carbohydrates: 27g Protein: 7g Fat: 24g Saturated Fat: 9g Polyunsaturated Fat: 13g Cholesterol: 17mg Sodium: 130mg Fiber: 4g Sugar: 15g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
I think every mom should have a box of these bonbons close by no matter the age of the child. Yours are so pretty!
Aloha Brenda! I was just wondering if your Peanut Butter Bon Bons are suitable for mailing or if they need to be kept refrigerated — they look delish! Mahalo! Mynda
I’ve never seen anything like this! As I read, I’m just trying to image the flavors of the ingredients. This is a must try for me. I love sweet and salty! :)
Oh wow these look positively amazing! I love big treats because I tend to go a little overboard when I have a lot of little ones.
Another beautiful recipe that “hits it out of the ballpark” Brenda! What “To Be” mother would not LOVE to have some of these Peanut Butter Bonbons the Size of Texas to nosh on before her little baby boy arrives!
Congrats on the upcoming birth of your new baby boy Amber! :-) What an exciting time in your life!
First, these look amazing! I was wondering about the almond bark. Is there a reason to use that over good chocolate? I’ve never used the almond bark?
Ritz crackers and peanut butter are a personal favorite snack of mine and I can only imagine when dipped in chocolate they taste even better. Thanks for sharing this recipe, I’ll certainly be trying it.
Thank you, Joanie – nice to meet you!
These look ridiculous and I mean that in the best way possible! Wow, it would be difficult to eat just one, or even three of these!
Hello delicious! Wowee! I can’t wait to make these!! Such super post for Amber!
There would be nothing mini about how many of these I would eat! They’re adorable and look so delicious!
All bonbons should be the size of Texas. :) I love the peanut butter filling in these!
Wow – these look incredible! My 3yo is having a love affair with ritz crackers lately, but she’s allergic to peanuts, so I need to try these with wow butter or even biscoff ASAP!
drooling Brenda!! these sound amazing!!!
Perfect treat for a Texas girl’s baby shower! I’m saving this recipe as I think they make a perfect Christmas treat too.
oh. my. god.
these are dangerous.
Hi Brenda! I wanted to stop by and introduce myself – I am one of the bloggers that’s going to be at the Beef event in Chicago in October. You unknowingly made an influence on me – my blog friend Suzie made a lasagna soup recipe that I’ve made 40 TIMES in the last year. It’s that good. Um, I didn’t realize until a few weeks ago that her recipe was based on your recipe!
You can check out this link and see how many times I’ve made this soup!
http://twodogsinthekitchen.wordpress.com/2012/08/10/lasagna-soup/
Sadly, my husband won’t even try it because he thinks it will taste like tomato soup and he hates tomato soup. His loss and my gain! Looking forward to meeting you!
Nice to meet you, thanks for the introduction! Isn’t that soup awesome? Your husband doesn’t know what he’s missing. ;) I’m looking forward to Chicago and some great beef, see you soon!
I would love to get my hands on these! They would disappear in a flash! So perfect for Amber’s shower and I love all of the secret ingredients!!
Chocolate on hand is a postpartum must. Girl, you really know. ;)
Oh. My. That is all.