Chocolate Peanut Butter Bonbon Filling

a hand holding half a chocolate peanut butter bonbon over a tray and plate of bonbons.

5 from 1 vote

Chocolate Peanut Butter Bonbon Filling

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This peanut butter bonbon filling makes a decadent peanut butter cup treat whether you use them to fill chocolate molds or dip the centers into tempered chocolate.

Prep Time10

Cook Time10

Tempering and coating3

Total Time2 20

Course: Dessert

Cuisine: Unspecified

Servings: large bonbons

Calories: 249kcal

Author: Joanne Stekler

Ingredients

Peanut butter filling

½ cup peanut butter I use Jif creamy for baking
2 tablespoons unsalted butter
1 cup powdered sugar sifted if really clumpy

Chocolate for molding or dipping

1 pound chocolate any kind, but do not use chocolate chips

Instructions

Combine the peanut butter and butter in a small pan and melt over low heat until combined.
½ cup peanut butter, 2 tablespoons unsalted butter
Off the heat, stir in powdered sugar until smooth, making sure to mash out any lumps in your sugar.
1 cup powdered sugar
Let cool, either at room temperature or transfer to a bowl and put in the fridge, depending on how quickly you want to make the bonbons.
Temper chocolate and use a thin layer to fill your molds. Let cool to room temperature.
1 pound chocolate
Add your bonbon filling and flatten, leaving enough space in your mold for a thin layer of chocolate for the bottom of your bonbon.
Re-temper your chocolate if necessary and add a thin layer of chocolate to your mold.
1 pound chocolate
Let cool to room temperature and unmold. Tempered chocolate bonbons can be stored at cool room temperature.

Notes

The peanut butter filling can be used either to fill molds lined with chocolate as described in the recipe or for dipping into tempered chocolate.

Fill the warm peanut butter mixture into molds or scoop them into rounds and freeze them briefly while you are tempering your chocolate.

Nutrition