Plenty Sweet Life

Grandma's Recipes One By One!

Chocolate Bon-Bons

on December 19, 2014

I loved to go to my other Grandma and Gramp’s house at Christmas time. I’m lucky enough to still have this Santa figurine of theirs. Grandma would make Christmas cookies – mostly gingerbread, but other treats, too – and keep them in a container on the steps going upstairs in their house. She kept the door to the steps closed and the heat register closed in the upstairs bedroom when nobody was staying there and it would stay pretty cool on the steps. It was a great place to store (or hide) all of her Christmas goodies.


My Gramp loved candy!! He would always have candy in a candy dish in the living room. At Christmas time he would have those little filled raspberry hard candies, the rectangular white shiny Black Walnut chips, beautiful ribbon candy, and always the colorful little Christmas candies that were like little straws or pillows: some were striped, some were minty, some were fruity, some were barrel-shaped with pictures on the middle of them of flowers, candy canes, or fruit. He loved candy and Grandma was always on the lookout for different kinds to try to make.

The recipe today comes from this grandma who got it from my aunt. This is another recipe that I remember from the 1970’s. These are such a delicious candy, and are another family staple at Christmas time.

Chocolate Bon Bons

This is another recipe that takes a bit of time, but is sooooooo worth it.

Here is the recipe as I made it:

Chocolate Bon-Bons

Melt together:

3 1/2 tablespoons paraffin

12 ounce package of chocolate chips

You can do this in the microwave, according to your manufacturer’s instructions, when you’re ready to dip your bon-bons.

4 Tablespoons butter, melted

2 cups powdered sugar

2/3 cup peanut butter or 1-8 ounce package cream cheese

1 cup nuts, chopped fine

1 cup coconut, chopped fine

12 maraschino cherries, chopped fine

Put in bowl and mix.

Dough will be very stiff.

Roll into balls and put on waxed paper.

Chill one hour or more.

Dip in chocolate and chill again.

Store in refrigerator.


It takes a bit of chopping to get everything ready.


I drain the cherries on a paper towel first, and they still turn the filling a pretty pink.


I’m sure that the recipe means that you should put coconut, nuts, and cherries in the peanut butter ones, too, but my son doesn’t care for coconut or nuts so we just leave them out of the peanut butter ones and he doesn’t eat the cream cheese ones, he leaves those for his sisters.


Roll the balls about an inch in diameter (even when your family is telling you to make them bigger). I use a bit of water (very little) on my hands when rolling the cream cheese ones if they start to stick.


Chill them as long as you need to, even a day ahead, they can never be too chilled.


Melt your chocolate and paraffin and dip away.


I made them too big, as usual, and when they’re dipped, they get even bigger. The card says that it makes 4 dozen. I’ve never even come close to getting 4 dozen from this recipe.


You can see both kinds of candy here, the peanut butter and the cream cheese.


Family tradition at it’s finest! I wouldn’t use these for gift giving. Just keep them for yourself. (You’ll have to HIDE them until Christmas if you make them too far ahead of time!)


This is another great candy recipe to try. It’s really fun to do. Ending up with these delicious, pretty, shiny little balls of heaven . . . give it a go. You’ll be hooked – just like Gramp!




One response to “Chocolate Bon-Bons

  1. […] and Grandma made him several kinds to choose from every year. She made Nut Brittle, Hard Candy, Chocolate Bon-Bons, and Fudge. Gramp would also bring home candy from work at Christmas time that you wouldn’t […]

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