From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Peanut Butter Oreo Bon Bons
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Instructions
1
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Place cookies in a food processor fitted with the blade attachment.
2
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Pulse until cookies become fine crumbs.
3
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Add cream cheese and pulse until completely combined.
4
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Roll mixture into small balls and place on a parchment lined baking sheet.
5
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Place peanut butter in a small microwave-safe bowl and heat on high for 1 minute.
6
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Coat each cookie ball in peanut butter and place back on parchment paper.
7
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Chill in refrigerator for 15 minutes.
8
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Meanwhile, melt chocolate over a double boiler (or in microwave).
9
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Coat each cookie ball in melted chocolate and place back on parchment paper.
10
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Drizzle remaining peanut butter over cookie balls.
11
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Allow to harden before storing.
My Calorie Intake
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Tips & Tricks (5)
- Chill Between Layers 🧊Freeze the peanut butter-cream cheese filling for at least 30 minutes before dipping in chocolate to prevent it from melting and sliding off the coating.
- Temper Your Chocolate 🍫Melt chocolate using a double boiler and cool it to 88°F before dipping for a smooth, glossy finish that sets quickly and snaps cleanly when bitten.
- Crush Oreos Consistently 🍪Use a food processor for uniform crumb size rather than crushing by hand, ensuring even texture throughout your filling and better structural integrity.
- Dipping Fork Technique 🍴Use a dipping fork or small slotted spoon held at a 45-degree angle, gently tapping excess chocolate off the side of the bowl to prevent thick, uneven coating.
- Room Temperature Stability ⏱️Store finished bon bons at room temperature (68-72°F) rather than the refrigerator to maintain the chocolate's snap and prevent condensation from creating a dull finish.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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