Straight out of Honeydukes, here is your Harry Potter bonbons recipe! Crushed graham crackers, powdered sugar and loads of nut butter all coated in chocolate – what’s not to love?! No Amortentia needed here. One bite of these sweet bonbons and you’ll be craving more. The chocolate on the outside is crunchy, and the inside is chewy, similar to a truffle. They’re the festive no bake treat for any occasion.
If you don’t know what a bonbon is, you’re not alone. I had only ever heard of bonbons while watching Harry Potter or other British movies. Bonbon candies come in different flavors around the world. In the UK, bonbons are small candies coated with a thick layer of sugary dusting or chocolate. The filling is usually chewy, made from fruit, nougat or caramel.
Exploding bonbons first appear in the Harry Potter series in Chapter 10, The Marauder’s Map, in Harry Potter and the Prisoner of Azkaban. Harry sneaks into Hogsmeade under his invisibility cloak and finds himself in the Honeydukes candy shop, with shelves loaded with every wizarding candy imaginable.
If you’re hungry for more Harry Potter recipes, check out these:
- Pumpkin Pasties
- Bangers and Mash
- Harry Potter Themed Sugar Cookies
- Hogwarts Cinnamon Bread Ice Cream
- Hagrid’s Hut Gingerbread House
Why You’ll Love These Harry Potter Bonbons
- They’re super easy to make and require just four ingredients.
- Bonbons are a no bake dessert recipe which means it’s a great treat to make with kids.
- They take less than 30 minutes to make.
- This Harry Potter bonbons recipe is the antidote to cure Hogwarts homesickness.
- Nut or seed butter – Feel free to use any kind of creamy nut or seed butter. I made this batch with sunflower butter and it turned out delicious and nut-free!
- Powdered sugar – This sweetens and lightens the filling so it’s not too dense.
- Graham crackers – Adds structure for the filling along with a hint of cinnamon spice.
- Milk chocolate – Creates a sweet, crunchy outer coating.
How to Make Harry Potter Bonbons
Pulverize the graham crackers: Pulse 12 whole graham crackers in a food processor, or smash them into crumbs in a ziplock bag.
Mix the dry ingredients: In a large mixing bowl, combine the graham cracker crumbs with the powdered sugar.
Add the nut or seed butter: Mix the nut or seed butter of your choice into the dry ingredients until it’s evenly incorporated. When you squeeze the mixture in the palm of your hand, it should hold its shape.
Roll into balls: Squeeze and roll the mixture into round balls that are about 1 inch in diameter.
Dip in melted chocolate: Melt the chocolate in the microwave on 15 second bursts, stirring after each time. Dip each bonbon into the melted chocolate to fully coat it. Place them on a baking sheet lined with parchment paper or aluminum foil.
Let the bonbons harden: Leave the bonbons out at room temperature for about 30 minutes, or 10 minutes in the fridge so the chocolate coating can harden.
What is the difference between bonbons and truffles?
Truffles usually have a rich, velvety chocolate center. But bonbons have a chewy or crunchy center that’s usually made from fruit, caramel or in this case, graham crackers.
What is a bonbon made of?
Bonbons are chocolate-coated candies with chewy or crunchy centers. They are made from a variety of ingredients and flavors in different parts of the world.
Does freezing chocolate ruin it?
Nope! You can freeze chocolate (or chocolate covered bonbons) to extend its shelf life without affecting the flavor. Store your Harry Potter bonbons in an airtight container like a freezer bag.
How do I melt chocolate?
You can either melt chocolate in a double boiler on the stove, or in the microwave. I prefer the microwave since it’s faster and creates less dirty dishes. Put your chocolate in a microwave-safe bowl, then microwave for 15 seconds. Carefully remove the bowl from the microwave (it may be hot) and stir the chocolate for 10 seconds. Repeat microwaving and stirring the chocolate until it’s melted.
Harry Potter Bonbons
- 2 cups graham cracker crumbs
- 1 cup powdered sugar
- 1½ cups creamy nut or seed butter (like peanut butter)
- 10 ounces chocolate (about 1½ cups chocolate chips)
- Pulverize 12 whole graham crackers into crumbs either in a food processor or by smashing the cookies in a closed ziplock bag.
- In a large mixing bowl, combine the powdered sugar and graham cracker crumbs. Add the creamy nut or seed butter and mix until it's fully combined.
- Squeeze and roll the mixture into round balls that are about 1 inch in diameter.
- Melt the chocolate in the microwave on 15 second bursts, stirring after each time. Dip each bonbon into the melted chocolate to fully coat it. Place them on a baking sheet lined with parchment paper or aluminum foil.
- Leave the bonbons out at room temperature for about 30 minutes at room temperature or 10 minutes in the fridge so the chocolate coating can harden. Enjoy!