Peanut Butter, Pretzel & Toffee Bonbons

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WHAT IS MONTHLY MUNCHIES? Each month, I take cookies or other goodies to my office staff meeting. They all get to enjoy some homemade treats and I get to use them as my guinea pigs to try out new recipes. I’ve been doing this every month since May, 2005.

Since the holiday season is sneaking screaming up on us, I thought I’d bring some slightly more indulgent than usual treats to the office. We hadn’t had a staff meeting for the past two months due to other events going on in the office, so I knew everyone was jonesing for some sweets.

When I saw this Peanut Butter, Pretzel & Toffee Bonbons recipe show up in my feed reader, I knew I had to make them – and staff meeting was the perfect time to try them out. The recipe originator, Mel, did a beautiful job with the recipe on her site, so I’m not going to repeat it. You can get the recipe here.

The filling for these was quick and simple to make and would be easy to customize with add-ins of your choice. Mel says she crushed up the pretzels – I was too lazy for that, so I just used my food processor. Took me an entire bag of pretzel sticks to get 2 cups of crumbs, but it worked out perfectly. The end result was a nicely smooth peanut butter mixture, just waiting for the toffee bits to be mixed in.

I dipped half of the bonbons in dark chocolate and half in milk, so that everyone in the office could have their favorite. By the way – I’ve never understood why everyone wants to add butter or shortening to chocolate in these types of recipes – all that does is make it softer. I tempered my chocolate, but even if I didn’t, I think it tastes better and just performs better without the additions. If you’re a butter/shortening adder – tell me why? What does it do for you? Am I totally missing the boat here?

In any case, dipping is where my skills totally fall down. I’m a *terrible* dipper. My little balls kept falling into the chocolate, getting totally loaded with more chocolate. Trying to them off the fork, I ended up with ugly marks in the coating, etc. Thank goodness I had some finely chopped peanuts to sprinkle over the top! Made everything look all pretty again.

I portioned mine with a very small truffle scoop, so I got TONS of bonbons out of this. Next time, I would halve this recipe, but if you need a recipe for a crowd, this is it! Just make sure you give yourself plenty of time for the dippin’.

These were a huge hit at my office. One person thought they were too sweet, but pretty much everyone else raved. Not a single one came back home with me at the end of the day.

Thanks, Mel! You made me look like a star.

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