Watch these tasty and easy-to-make bonbons disappear before your very eyes.
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- 1/2 C buttery spread (softened)
- 1/2 C peanut butter (crunchy)
- 3/4 C brown sugar (packed)
- 1/4 tsp baking soda
- 1 egg replacer
- 1/2 Tbsp vanilla
- 2 1/2 C flour (unbleached all purpose)
- 12 oz chocolate chips (semi-sweet)
In a large bowl, beat the buttery spread and peanut butter with a mixer at medium to high speed for 30 seconds.
Add the brown sugar and baking soda; beat until well combined. Beat in the egg replacer and vanilla.
Beat in as much of the flour as possible; stir in the remaining flour by hand with a spoon.
Shape the dough into one-inch balls; place 1-1/2 inches apart on ungreased cookie sheets, and bake at 350 degrees for 8 to 10 minutes or until lightly browned on the bottom.
In a medium pan, heat the chocolate over low heat until melted (add a small amount of buttery spread to help create a smoother consistency); cool slightly.
Using a fork, dip the peanut butter balls into the chocolate mixture to coat; transfer the balls to waxed paper and chill until firm.
Cover and store for up to two weeks in the refrigerator or a cool location.
© Mainly Vegan LLC