PEANUT CARAMEL BON BONS
1/3 cup peanut butter
1 1/2 cup granulated sugar
1 1/2 cup brown sugar
1 1/2 cup butter
1 1/2 cup light Karo syrup
1 can (14 oz.) sweetened condensed milk
(2) 1 lb. boxes Ghirardelli Dipping Chocolate
2 cups Planter's Honey Roasted Peanuts, finely chopped
4x4 in. gold candy wrappers
mini muffin paper cups

Bonbons:
Combine granulated sugar, brown sugar, butter, corn syrup and milk in
a heavy saucepan. Stirring constantly, bring to a boil. Cook until mixture
reaches 240 degrees on a candy thermometer. Remove from heat and
add peanut butter and stir until smooth. Pour into a 15"x10" jelly roll pan
that has been lightly greased and allow to cool overnight. Remove
caramel from pan and cut into 1 inch pieces. Take each piece of
caramel and form a ball, then roll into peanuts. Place on a parchment
lined cookie sheet and repeat with remaining caramels. Place cookie
sheet with bonbons into refrigerator for 15 minutes. Remove from
refrigerator and dip each bonbon into the melted chocolate and
return to the lined cookie sheet until chocolate is set. Once chocolate
is set, wrap bonbons in gold candy wrappers and place inside chocolate
cups.

Chocolate Cups:
Take one teaspoon of melted chocolate and spoon into the bottom and
sides of each mini muffin paper cup. Place on a cookie sheet and put into
refrigerator until set, about 5 minutes. Once chocolate is set, remove from
refrigerator and gently remove paper from chocolate. Place bonbons
inside each cup.
Yield: about 11 - dozen candies
Recipe by: Traci Mitchell, Dothan, AL