I’ve been playing around with this peanut butter-Oreo filling for a while now. I totally love the taste and texture but could not find the right application for it. Then as we rolled into October it hit me! Bonbons!
A few years back, I made Pumpkin Seed Bonbons. They were such a perfect Halloween treat! Bite sized and chocolate coated, just like the goodies you see in the stores. Who needs store bought when your little witch/ghost/goblin can roll their own confections?… Instead of pumpkin seed butter, this time I used my simple concoction of Oreo crumbs, vegan butter, icing sugar, and peanut butter. A kid pleaser, for sure, eh? It worked out perfectly!
Unlike most Oreo recipes, this one doesn’t use the whole cookie. I used Oreo crumbs, the kind they sell in the baking department for making pie crusts. If you can’t find them, then I suppose you could always
lick scrape the cream filling out of some Oreos and crush them yourself… Desperate times, you know 😉
Isn’t my little witch’s helper adorable? She was part of my original photoshoot for the bonbons. Try as I might, I couldn’t get both her AND the bonbons looking good in the same picture, so I scrapped that idea and went for plain and simple. But she was just too cute to delete, so I thought I’d throw one of her into the mix anyway 🙂
Peanut Butter – Oreo Bonbons
1/2 cup Oreo Baking Crumbs (not crushed whole cookies)
1/2 cup Icing Sugar
1/4 cup Vegan Butter, melted (I use Earth Balance)
6 tbsp Natural Peanut Butter
7 oz (198 g) Bittersweet Chocolate
2 oz (56 g) Dairy-Free White Chocolate
Orange Food Colouring
Line 2 baking sheets with parchment paper. Set aside.
Stir together the Oreo crumbs and icing sugar. Set aside.
Melt the vegan butter and peanut butter together, stirring until combined. Stir in the Oreo mixture, mixing until thoroughly combined. If filling is too soft to hold a ball shape, refrigerate for 15 – 30 minutes.
Using a teaspoon to measure, take 2 scoops of filling, roll into a ball, and place on one of the lined baking sheets (we’re saving the other baking sheet for later). Repeat with the rest of the filling, then freeze the balls for 30 minutes.
While balls are chilling, chop the bittersweet chocolate and melt it in a double-boiler until smooth (alternatively, you could temper your chocolate).
Removing only 1 or 2 at a time (so they don’t have time to warm), remove frozen balls from the freezer. Working quickly, submerge one ball in melted chocolate. Using a fork, lift the ball out of the chocolate (resting on the tines of the fork, not spearing), and gently tap the fork down against the rim of the bowl (to remove excess chocolate and create a smoother finish). Place chocolate covered ball on the second lined baking sheet. Repeat until all balls have been chocolate coated.
Chop the white chocolate and melt in a double-boiler. Stir in orange food colouring. Scoop mixture into an piping bag, fitted with a fine tip (I used a Wilton #2). Pipe coloured chocolate over the bonbons in a zigzag pattern.
Refrigerate for 30 minutes to set (if you have tempered your chocolate, you will not need to do this step).
Store in refrigerator.
Makes about 15