Crispy Salted Chocolate Peanut Butter Bon Bons

This is a new treat for me, and the direct result of messing up a new buckeye recipe.   Hallelujah for happy accidents, however, because these are like joy rolled into a ball and popped in your mouth.   These need some refrigeration time after each of two steps, so plan ahead if you want to take these to a gathering.  I understand if you don’t share, however.  I don’t think I’m sharing mine with anyone but you guys.

Prep Work

Line two cookie sheets in wax paper and pop in the fridge.


  • 1/2 C. butter
  • 2 C. peanut butter
  • 2 C. powdered sugar
  • 1 C. granulated sugar
  • 2 C. crisp rice cereal
  • 1/2 C. crunchy nugget cereal (like Grape Nutsâ„¢)
  • Coarse salt, e.g. Kosher or sea
  • 1 11 oz bag semi-sweet chocolate chips


  1. In a medium sized sauce pan, melt peanut butter and butter over medium low heat.  Stir frequently until smooth.
  2. Meanwhile, mix cereals and sugars in a big bowl, sprinkle in just a pinch of coarse salt
  3. Pour peanut butter mixture over cereal mixture and mix with a wooden spoon or sturdy spatula.
  4. Give up on the spoon and mix it with your hands.
  5. Wash your hands, dry completely and dust hands with powdered sugar.
  6. Roll peanut butter mix into 1 inch balls and place on chilled cookie sheets. When sheets are full, lay another piece of wax paper on top gently.
  7. Place cookie sheets in the fridge for at least 4 hours (good) or overnight (best.)
  8. Later, or the next day, use a double boiler (or improvise with a sauce pan over a stock pot) to melt chocolate chips until smooth.  Keep over the hot water as you dunk your balls so the chocolate doesn’t harden.
  9. Use a teaspoon to dunk each ball in chocolate and then place back on cookie sheets.
  10. When each sheet is filled, sprinkle 5-6 grains of salt on the top of each ball.
  11. Pop the sheets back in the fridge until chocolate sets up, at least a couple of hours.

I highly recommend sampling the peanut butter mix before you dunk, it’s delicious.  It’s all delicious.

By [E] Selena MacIntosh*

Selena MacIntosh is the owner and editor of Persephone Magazine. She also fixes it when it breaks. She is fueled by Diet Coke, coffee with a lot of cream in it, and cat hair.

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