Reviewed: Dec. 20, 2011

Made these in home ec class about 30 years ago. I am so glad I found this recipe again because they are sooo good!

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Reviewer:

Judy

Reviewed: May 14, 2011

GReat recipe but needs more chocolate to cover all the bon bons that are made.

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Reviewer:

Volsfan1823

Reviewed: Jan. 30, 2011

These taste pretty great. That being said, I made the biggest mess ever making them & I used 10 squares of chocolate & still had nowhere near enough to cover them all. That was ok though, because they are honestly very rich when completely covered w/chocolate & I personally found them just as tasty if not more so without it. A plus was that my 3-yr-old could help by sticking the toothpicks for me.

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Reviewer:

bellabean

Reviewed: Dec. 21, 2010

Delicious and easy! I made mine a bit big though...it didn't seem that way until after dipping them in the chocolate.

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Reviewer:

jaclynt

Reviewed: Dec. 18, 2010

I found this recipe easy to follow but my first attempt didn't turn out. My 2nd however was much better. I changed a few things my second go around. 1st i didn't even bother measuring the peanut butter i just used 1 small jar to a stick and a half of butter. Melt slowly or you will burn it. 4 cups of sugar is alot i only used about 2 cups and i cut the rice crispies down to to about 2 1/2 cups. All in all tasted amazing.

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Reviewer:

mistey_f

Cooking Level: Intermediate

Living In: Pampa, Texas, USA

Reviewed: Dec. 17, 2010

I prefer these without the rice krispies. They taste more like a Reese's peanut butter cup. Mmmm.... I make these every Christmas, and they're always the first to go.

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Reviewer:

Amy

Reviewed: Dec. 3, 2010

To make uniform bon-bons press the peanut rice-krispie into small ice cube trays with silicone bottoms. The bon-bons will pop out nicely after a short refrigeration. If you 1/2 the recipe the amount is a lot more managable to work with.

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Reviewer:

Diane Petersen

Reviewed: Oct. 27, 2010

This is always a hit! Quick tip. Add the Confectionary sugar and Rice Krispies to your pot on the stove while it is hot. Stir to blend, don't worry if it doesn’t look very blended at first it will darken when the oils soak up. Turn the heat off and remove from heat for a bit and try and start working with it quickly, be careful not to burn yourself. Using this method keeps product warm longer and eliminates extra dirty bowl.

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jjaazzy

Reviewed: Aug. 2, 2010

To make this fast and simple I pressed the mixture onto a cookie sheet and spread the melted chocolate over it while it was still warm. Start to finish was about 15 minutes with very little mess. I also recommend a little vanilla in the peanut butter mixture.

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Reviewer:

AMYLEW2

Cooking Level: Intermediate

Reviewed: Apr. 25, 2010

I make this recipe year round.Instead of using 6 oz squares i use chocolate chips 2 bags is usually plenty alo try butterscotch chips or white chocolate.

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