Michelle's Peanut Butter Bon Bons

Nathalie Dupree prepares Michelle's peanut butter bon bons, a perfect Easter treat the kids will jump to help make. (Chris Hanclosky/Staff)

Michelle’s Chocolate Rice Krispy Peanut Butter Bon Bons

Makes 44-47

These look like the fanciest of bon bons, particularly when dolled up with a little colored icing after they are dipped in chocolate. The little paper cups make them look like a great deal of effort was expended. And they taste special too. Instead, this is a recipe to be easily done with children. Keep a damp towel ready to wiping off chocolate and make everyone wear aprons and have some fun.

My friend Cathy Nutatis passed this family recipe on, written on a piece of paper decorated with cats.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree


1 stick butter

3 cups crunchy peanut butter

1/4 to 1/2 cup crunchy peanut butter (optional)

1 pound powdered (confectioners') sugar

3 cups Rice Krispies

2 to 3 cups semisweet chocolate chips or coating chocolate


Cream together the butter, 3 cups peanut butter and powdered sugar in a large bowl. Add the Rice Krispies. Blend mixture with hands and divide into 1-inch balls, adding a little more peanut butter if the mixture feels too dry. Place balls on a piece of waxed or parchment paper spread on a flat pan. Move to the freezer until firm enough to jab with a toothpick. Remove from the freezer.

Put a rack over waxed paper or parchment paper (to catch the drips).

Melt the chocolate. (I use a heat-proof glass measuring cup and melt one cup at a time on low heat in the microwave, repeating as necessary.) Stab the peanut butter balls with a toothpick or fork, or use your hands if necessary, and dip into the melted chocolate. If the chocolate starts to stiffen, remelt and put the cup in a bowl of hot water to keep warm enough for dipping. Move the balls to a sheet of waxed or parchment paper on a flat pan. Refrigerate and put in decorative cups before serving. (They may be iced with decorative colored icing mix if desired.)