Soft Ramadan evenings call for something small but indulgent. These Caramel Snickers Bonbons combine creamy white chocolate shells, caramel, roasted peanuts, and a honey caramel crunch centre. They are rich, elegant, and perfectly sized for serving after iftar with coffee or tea.
INGREDIENTS
- 150 g white chocolate
- 20 g dark chocolate (optional, for deeper caramel tone) or 1½ tbsp caramelised Biscoff spread
- 80–100 g thick caramel sauce
- ⅓ cup roasted peanuts, finely chopped
- 1½ cups cornflakes
- 1½ tbsp honey
- 100 g caramel chocolate, melted
CARAMEL CHOCOLATE SHELL
Begin by gently melting the white chocolate over a bain-marie or in short microwave intervals. If using dark chocolate, stir it in until fully combined. This gives the shell a softer caramel colour and balances the sweetness.
Spoon or pipe the melted chocolate into the silicone mould cavities. Tilt and rotate the mould to coat the sides completely. Tap lightly to remove air bubbles.
Turn the mould upside down to remove excess chocolate and create a thin, even shell. Freeze for 10–15 minutes until firm.
CARAMEL & PEANUT LAYER
Pipe a small amount of caramel sauce into each shell. Keep it controlled — too much will prevent proper sealing.
Sprinkle chopped peanuts over the caramel and gently press them down so they settle into the layer.
Chill for 5–10 minutes to slightly firm before adding the filling.
CARAMEL CRUNCH FILLING
Lightly crush the cornflakes in a bowl. They should stay textured, not powdered. Add honey and melted white chocolate. Mix until evenly coated and sticky.
Spoon the mixture into each mould and press gently to compact it. Seal with remaining melted chocolate and smooth the base using a spatula. Freeze for 15–20 minutes until completely set.
DEMOULDING & SERVING
Carefully remove the bonbons from the silicone mould.
For extra elegance, brush lightly with edible gold dust or add a tiny caramel drop in the centre detail to highlight the Ramadan-inspired pattern.
Store in an airtight container in the fridge for up to 5 days. Let sit at room temperature for 10 minutes before serving for the best texture.
To see more recipes and behind the scenes, follow along on Instragram and Tkitok. I’m also now on Pinterest pinning away so stop by and see what’s up.
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
Do You Like More Eid Dessert Recipes Like This? Check Also These!
Caramel Snicker Bonbons
Soft Ramadan evenings call for something small but indulgent. These Caramel Snickers Bonbons combine creamy white chocolate shells, flowing caramel, roasted peanuts, and a honey caramel crunch centre.
