Tuesday, April 5, 2011
Peanut Butter Pretzel and Toffee Bon Bons
When I saw this recipe I knew resistance was futile. Chocolate, peanut butter, pretzels, toffee. Who could say no to that. Certainly not me. Apparently not my husband either. Even though he's been watching what he eats, when treat time comes that's the first thing he reaches for. Apparently not my children either who may or may not have snuck them on their breakfast plates.
I love the combination of creamy peanut butter with the added crunch of the toffee bits and pretzels. Of course the fact they are dipped in chocolate totally seals the deal.
I have been dreaming up different ways to change these. Dip them in white chocolate, rainbow sprinkles for the kids, or white for a more classy look. I also purchased the book this recipe came from. It has so many yummy treats and is one of the cutest cookbooks ever! Trust me, you want to make these.
*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.
Peanut butter pretzel and toffee bon bonsMel's Kitchen Cafe and Sticky, Chewy, Messy, Gooey Treats for kids
*Makes about 5 dozen*
8 tablespoons butter, softened to warm room temperature
2 cups powdered sugar
2 cups peanut butter
1 cup toffee bits
2 cups chopped/crushed pretzel sticks
1 pound chocolate (semisweet, milk, bittersweet)
2 tablespoons shortening or butter
Toffee, chopped nuts, chocolate jimmies for garnish
In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.
Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. 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. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.
Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).
One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. 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. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets.
Refrigerate the bonbons until ready to serve.