I was in the candy aisle craving a goodie, as usual, I wanted something sweet, yet salty, chocolatey, yet crunchy. Couldn’t find what I was in the mood for, so I went home and came up with this recipe. I love all of the above items, so why not put them into one monster size Bon Bon! Now the definition of a Bon Bon is a small candy, so we are stretching the meaning a little, these are definitely not a small bite. Let’s get started!
- 1/2 Cup Heavy Cream
- 2 1/2 Tblsp Butter (cut into pieces)
- 3/4 Cup Sugar
- 2 Tblsp Light Corn Syrup
- 2 Tblsp Water
Melt the heavy cream and butter together, set aside. Put the rest of the ingredients into a heavy saucepan. Bring to a boil, stir until sugar is melted. Now swirl the pan until the sugar turns a light caramel color, take it off the heat and stir in the heavy cream and butter mixture. STEP BACK! THIS WILL BUBBLE UP! Put back on the burner, simmer on a low flame. If you have a candy thermometer insert it now, you want to bring it up to 248 degrees. I do not have a thermometer, so I have a bowl with water and ice cubes to test my sugar. Stir frequently, in three minutes let’s test the sugar. Put a drop of sugar into the ice water,using your fingers pick up the cool sugar to see the consistency. When the sugar comes together into a ball and it semi-soft it is ready.
This only takes about five minutes from the time that you pour in the cream and butter mixture, so don’t walk away from the stove, you have to babysit your sugar!
Pour the caramel into a stainless steel bowl and set over a bowl filled with ice water. Stirring often, we want to cool down the caramel so we can roll it into balls.
While that is cooling take 8 oz of pretzels and crush them in a cuisanart. We want to keep some texture to them, so don’t finely crush ’em!
When the caramel is room temperature take one teaspoon of caramel and roll it into the crushed pretzels. You will get 16 caramel balls. Put them on a cookie tray lined with wax paper. If they are still warm they will flatten, let them cool a little and re-roll into balls before you put them into the freezer. While they are setting up let’s go ahead and make the peanut butter layer to wrap over the caramel balls.
Yummy Peanut Butter Dough
- 1/3 Cup Butter
- 1/2 Cup Creamy Peanut Butter (Remember choosy bakers choose Jif)
- 1 Cup Powdered Sugar
- 3/4 Cup finely crushed Graham Crackers (one half of 1 packet)
Melt the butter, put into a bowl with the paddle attachment. Mix in the peanut butter until smooth. Then add the powdered sugar and graham crumbs, incorporate them. Take a taste, there will be some extra for you! Reminds me of the inside of a Reese Peanut Butter Cup, see why I call it yummy!
Take the caramel balls out of the freezer. Using about 1 Tblsp of peanut butter dough wrap it around the caramel ball. Now roll this into the crushed pretzels. Place them back into the freezer.
We will now make the final coating for our caramel peanut butter balls.
- 16 oz Semi Sweet Chocolate Chips
- 2 Tblsp Crisco
Put these ingredients into a bowl, microwave for one minute. Take out and stir. Now microwave for another 20 seconds. Take out and stir thoroughly.
Remove the candies from the freezer, using a fork dip the ball into the chocolate to coat. Don’t use your hands, I tried this and it was a mess. (not that I didn’t enjoy licking the chocolate off of my fingers) I used another fork to maneuver the ball back onto the tray.
Now sprinkle the tops with more crushed pretzels. You can set them back into the freezer to set up for five minutes. They can be stored at room temperature.
Look at layers. The chewy caramel center, with the pretzel crunch, smooth peanut butter with the pretzel crunch, then the rich chocolate coating. This sure got me shaking my “Bon Bon” back to the plate for just one more!