Peanut Butter Bon Bons
  • one10-ounce bags of Reese's peanut butter chips
  • 1 cup plus 2 T. heavy cream
  • 4 ounces mascarpone cheese
  • 8 ounces dark or semisweet Ghirardelli chocolate bars, melted
  • Butterfinger baking pieces, or 1 candy bar crushed
  1. Boil the cream and pour it over the peanut butter chips.
  2. Let sit one minute and stir smooth.
  3. Place in fridge to chill and set up.
  4. Once cold, beat in the mascarpone cheese until smooth.
  5. Roll the mixture into truffles and pop into the freezer.
  6. Dip in the melted chocolate.
  7. Drizzle with chocolate for a design and sprinkle on the butterfingers.
Recipe by Hugs and Cookies XOXO at