Photo and recipe by: the sweet chick
Speculoos spread blended with salty pretzel, a hint of caramel, and covered in chocolate was pure bliss. Follow recipe beow:
Ingredients (about 36 bon bons)
For the Bon Bons
- 2 cups crushed pretzels
- 1 cup Speculoos spread
- 2 cups marshmallow fluff
- 3 tbsp melted butter
- 1 cup caramel spread
For the Coating
- 1 cup dark chocolate chips
- 1 cup vanilla flavored candy melt (or dark chocolate)
For the Drizzle
- 1/2 cup caramel spread
- 1/2 cup vanilla flavored candy melt
For the Toppings
- dark chocolate sprinkles
- chopped walnuts
- pretzel bits
In a food processor chop up the pretzels until you have 2 cups crushed pretzels.
Place the crushed pretzels in a stand mixer and add the Speculoos spread, fluff, melted butter and caramel. Mix well, until batter becomes a dough like consistency and can be molded.
Using your hands or a cake pop mold, shape the batter into balls and place on wax paper. Place the balls in the fridge for 1-2 hours until they are firm.
In a deep bowl, melt the chocolate chips and the candy melt together in the microwave at 30 second intervals until melted. Stir well so there are no lumps.
Using a fork or a candy dipping tool, carefully dip the balls in the chocolate melt until well coated and then place on a clean wax paper until the chocolate hardens. If needed, place balls back in fridge for a few minutes.
Once chocolate is set, melt caramel and candy melt in microwave at 30 second intervals until melted and stir well until smooth. Place caramel in a frosting piping bag with tip or a ziplock bag snipped at the corner to drizzle the caramel over the balls. Sprinkle with toppings if desired.