- Servings: 7 dozen bonbons
|1 stick||(1/2 Cup) Butter, softened|
|2 cups||Creamy Peanut Butter|
|2 tsp||Grated Orange Zest|
|1 lb||Powdered Sugar, about 3 ½ cups sifted|
|4 cups||Rice Krispies Cereal|
|8 oz||Good Quality Milk Chocolate, belgian or swiss), chopped|
|6 oz||Semi-sweet Chocolate Morsels|
|¼||a 1/2"-thick Bar of Paraffin, about 2 square inches|
In mixing bowl with an electric mixer, cream the butter, peanut butter, orange zest, and powdered sugar. By hand, stir in Rice Krispies until thoroughly combined. Roll tablespoons of filling mixture into 1-inch balls, place on baking sheet, and chill in freezer for 10-15 minutes. In the top of a double boiler (or a metal bowl set over a pan of water may be used) over gently simmering water, melt chocolate and paraffin, stirring constantly until smooth. Using a toothpick inserted into the top, dip the peanut butter balls into the melted chocolate. Allow excess to drip off. Place on waxed paper-lined cookie sheet; return to freezer about 15 minutes or until chocolate is set. Balls may also be dipped by placing on a fork and lowering into melted chocolate, then using a knife to slide bonbon gently off fork onto waxed paper. Store in airtight container in fridge.
My mother introduced these delightfully crisp candies to my family when I was a girl in the 1960s. It became a Christmas tradition in our family. We loved making this melt-in-your-mouth "Better than Reeses" treat together as a family project, sharing in the ball-rolling and dipping...and creating memories, too. After I left home, I continued the tradition. My mother is now 82, and I can be sure when we go home to Kansas for Christmas, she will have bonbons waiting for us.