No-Bake Grammy Graham Bon Bons
Award show season is upon us, and this weekend celebrates the ultimate in musical mastery: The Grammys. And what’s a pop culture event without a relevant morsel of sweetness? Part cake pop, part donut hole, bon bons are a delicious old school treat that are happy to get a musical update in today’s Grammy Awards meets Valentine’s Day edition. Plus, the references you get to make to Ricky Martin shaking his bon bon are endless.
Ingredients:
– 1 box of graham crackers
– 1 cup of Nutella
– 1 cup of creamy peanut butter
– 1 bag of chocolate chips
– accoutrements: sprinkles, licorice bow ties, coconut flakes
First thing to do is to mix up your filling. Using our favorite method to crush cookies, place two packets of graham crackers in a ziploc bag and busted out the hammer.
After crushing thoroughly, empty into mixing bowl. Add 1 cup of Nutella and 1 cup of creamy peanut butter. Mix thoroughly with your hands.
Now, time to make the “dough balls.” Once you have a good dough consistency, ball them up using two hands and place on parchment paper.
Place in the fridge for 10-15 minutes until they’ve hardened a bit.
Now the fun stuff: time to melt the chocolate. We used a mix of milk chocolate morsels and peanut butter swirl morsels. Our preferred method of chocolate melting is a double boil. Take two pots. In the larger one put one to two inches of water and put on heat with smaller pot above. Pour morsels into the smaller pot with 1/2 a tablespoon of vegetable oil to thin out the chocolate.
Take your dough balls out of the fridge and get ready to shake your bon bon. Yep. Shake your bon bon. Dunk each dough ball in the chocolate and remove with a spoon. Shake gently to remove excess chocolate, then sprinkle on toppings (graham cracker crumbs, sprinkles, etc) and set on parchment paper.
Refrigerate for another 20 minutes to harden the chocolate.
Take out of the fridge, mix in with your other favorite goodies (Teddy Grahams and Snickers Starburst Truffles, obvs), and tap into your inner pop star.
