Tuesday, December 15, 2015

Lucille's Bon Bons

A holiday treat all year long!

This special recipe is from a friend of my mother's, Lucille. It was given to my mom over 35 years ago, so we call it Lucille's Bon Bons. Our family makes it faithfully every year. We make it on holidays, for parties and just because it's a great treat to keep in the freezer.  If you love peanut butter, chocolate and a little crispy crunch....get ready for a real treat.

I have made these using the original ingredients, gluten free, gluten and dairy free, and low fat. All versions have had wonderful results.

Here are the numbers for those of you wanting weight watcher points.
The  regular, gluten free and/or dairy free bon bons, are all 5 points each.

If you replace regular butter with regular Smart Balance ,(not light) and instead of using all regular peanut butter, use my light mix peanut butter  ( 1/2 peanut butter, 1/2 Better'n Peanut Butter) the point per bon bon will be 4 points each.

The big difference you will find in the light version is a little creamier inside, and the original is a little crispier.  See light version after original recipe below.

Special Note: Kellogg's Rice Krispies has a new gluten free version which I prefer for this recipe.

Lucille's Bon Bons:       Original recipe
In a very large bowl:
1/2 cup butter (softened)  (Earth Balance if Vegan or dairy free)
2 cups peanut butter -- crunchy or creamy is fine, but I have found one of each is a perfect blend.
Mix well with a wooden spoon.

1 lb powdered sugar
3 cups rice krispies   (for gluten free, I use any gluten free crispy brown rice cereal)
Mix well. Start with a wooden spoon, and it is easiest to complete with hands. Make sure you mix everything all the way down to the bottom of the bowl.

Form into balls about the size of walnuts, or whatever size you like.
I usually end up with between 40-45 balls.
At first it doesn't seem like it's going to stick together,  but don't worry it will. Just keep working it back and forth in your hands. Kind of squeezing it together.
Place balls on 2 large baking sheets lined with wax paper.

Light Lucille's Bon Bons:
1/2 cup Smart Balance, regular not light.
2 cups light mix peanut butter- 1 cup regular peanut butter, 1 cup Better'n Peanut Butter
1 lb powdered sugar
3 cups rice krispies (gluten free if necessary)
Mix as above for original bon bons.
Chocolate dip is the same for both versions.

Next you will need:
12 oz pkg semi sweet chocolate chips  (my brother-in-law likes milk chocolate)
1/2 cube paraffin wax (odd I know, I researched this and this is safe to use in an eatable product, and is used in most chocolate candy to prevent melting all the time) I have experimented, and leaving this out doesn't work well at all.

Melt chocolate and paraffin in a double boiler.  Stirring occasionally until melted.

I turn the heat down to low to keep the chocolate warm and easy to use. Carefully dip each ball in the melted chocolate. Let cool on wax paper. You might want to purchase a dipping tool if you make these often, but I use spoons.

Eat one right away!! Then try one in the freezer, that is our favorite way to eat Lucille's Bon Bons!

*Note -We dip nuts and caramels in our leftover chocolate!!

If you aren't going to be eating these all right away I suggest storing them in the refrigerator or freezer. Layer in a container, separating each layer with wax paper to prevent sticking together.

Here is a look at the finished product.


These are fabulous!  I hope you love them as much as we do.

Here are a few basic steps:

First thing I do when I know I am going to make these, is to set the butter out for an hour to soften.
Add peanut butter to the butter in a large mixing bowl.
Mix well to make a creamy mixture.
Add powedered sugar and rice krispies.
Mix well.  Eventually using your hands will be the best way to get everything all mixed together.

Time to make balls. Remember to place on wax paper lined baking sheet.

Now to dip these in the chocolate….

Add the chocolate chips, and paraffin wax in a double boiler.

Melt on medium heat, stir occasionally while chocolate and wax melts.  I cut wax into small pieces for easier melting and blending.
After chocolate and wax are melted and blended turn to a low heat while dipping.


Here is my version of a double boiler, because I don't actually have one. But this works. An actual double boiler would fit together. The bottom kettle is filled with about 1/3 of water, and the product to melt goes in the pan above. The key is not having the pan of chocolate over direct heat to prevent burning. Chocolate burns easily.


We have found that when dipping the bon bons using two spoons works pretty well.
Roll around and lift out with the spoon tipping it forward slightly to let extra chocolate drip off.
Place on wax paper and let cool.

That's it!

I hope you tried one!

Try one frozen too.  
To freeze place in any storage container lined with wax paper. 
And place wax paper between the layers of bon bons.


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