Peanut Butter Buttercream BonBons {Recipe}

Yes, I do sit around eating BonBons all day.  Literally.  When I saw this recipe for Buttercream Truffles, my head started to smoke, spin and almost flew off.  Once I composed myself, my own wheels started turning and though the originals would be super delicious, I needed a little more (and by a little more, I mean chocolate’s BFF – peanut butter). 

Ever since that beloved day at Linger {Denver} I have thought of that magical Peanut Butter Buttercream and HAD to develop a recipe for it.  So I did.  I mean what would be better than Peanut Butter Buttercream wrapped all up in chocolate?  I can’t think of too much more I’d rather sit around and eat all day.

Peanut Butter Buttercream BonBons 

Makes about 40

PB Buttercream

  • 3/4 cup room temp butter
  • 1/4 cup vegetable shortening
  • 3/4 cup peanut butter
  • 1/2 t salt (or to taste)
  • 3 cups sifted powdered sugar (test after adding small amounts – can get sweet fast)
  • 1/4 cup milk

Cream together shortening & butter with an electric mixer.  Add peanut butter & salt, cream up to 3 minutes.  Slowly add sifted powdered sugar, 1/2 cup at a time (tasting along the way to make sure it doesn’t get too sweet).  Slowly add milk and whip.

Cover and freeze buttercream for at least 30 minutes.  Before pulling out the buttercream prepare to make the balls, gather a few clean hand towels for your hands.  Cover a cookie sheet with wax paper.  Prepare to work fast.  Pull out of the freezer, take two spoons, scoop a teaspoon sized amount and drop it on the wax paper, until all is scooped.  Put back in the freezer for a good 30 minutes.

Once hardened use clean hands to roll into balls.  Cleaning your hands after each ball.  If they start getting too warm, they will turn to mush, so just put them back in the freezer.  Tip: work in small batches.  Freeze for a few more hours or overnight.

Candy Coating

Use candy coating (from local craft store) or this recipe to coat your buttercream.  Drop a ball into the chocolate, working fast with a spoon to coat them, so they don’t melt. Once covered pick it up with the fork and tap it on the side of the bowl creating a smooth finish. Place on wax papered cookie sheet and throw finished bonbons into the fridge to harden.

Remainder of candy coating, add to a plastic bag (careful, it’s still toasty – wrap with a paper towel if you need to), snipped a tiny bit off the corner off, making myself a pastry bag and drizzled chocolate over the top.  It comes out fast because it’s runny, so move fast and you’ll get them all covered.  You can also use a fork to drizzle should you prefer.  Hint:  This also covers up my huge imperfections (not that you’ll have any).

I like to keep them refrigerated until they’re served.

Like what you see?  Show us some sugar…

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4 Comments

  • January 24, 2012

    Sara @ Saucy Dipper

    Not only are chocolate and peanut butter BFFs, but they’re my BFFs too. There’s no better combination.

  • January 24, 2012

    Tammy and Parker

    Oh. wow. I’ve been looking for a homemade type of Valentine this year. My hubby would LOVE these!

  • January 25, 2012

    Sarah V.

    These look awesome! Added this post to my “yummy, yummy” board on pinterest. :)

  • February 3, 2012

    Lori

    This looks so yummy. Perfect recipe for a snow day like today.