Crunchy cereal adds texture to these classic confections.
- Prep time 20 minutes
- Total time 2 hours
Ingredients
Method
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt peanut butter with butter, stirring occasionally, until smooth. Stir in vanilla. Stir in icing sugar, until smooth and thickened. Stir in cornflakes. Cover and refrigerate until firm, about 30 minutes.
Roll by 1 tbsp into balls. Arrange on waxed paper–lined rimmed baking sheet. Freeze until firm, about 1 hour.
In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat; let cool slightly. Using 2 forks, dip balls into chocolate, 1 at a time, tapping forks on edge of bowl to remove excess. Return to baking sheet. Sprinkle with peanuts. Refrigerate until chocolate is firm, about 15 minutes. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 2 weeks.)
Change it up: Creamy Peanut Butter Bonbons
Omit cornflakes.
Makes about 18 bonbons.
Nutritional facts per bonbon: about
- Fibre 1 g
- Sodium 96 mg
- Sugars 14 g
- Protein 4 g
- Calories 193.0
- Total fat 12 g
- Potassium 142 mg
- Cholesterol 5 mg
- Saturated fat 4 g
- Total carbohydrate 18 g
%RDI
- Iron 6.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 2.0
