Chocolate Peanut Butter Bon Bons

FROM THE ART OF GLUTEN FREE COOKING (theartofglutenfreecooking.com)

(makes 35 One-Inch Bon-Bons.)
2cups milk chocolate chips, melted
1cup creamy peanut butter

¾cup light brown muscovado sugar
¼tsp kosher salt
2 heaping tbsps light corn syrup
Directions:
1. In a medium sized mixing bowl, cream together the peanut butter, kosher salt, & light brown sugar with a wooden spoon until well combined.

2. Add the light corn syrup & stir until the mixture pulls quite easily from the sides of the bowl. Refrigerate until ready to use.
3. Remove the peanut butter mixture from the refrigerator. Roll the peanut butter mixture into one-inch balls & place on a parchment paper lined jellyroll sheet. Refrigerate until the chocolate is ready.
4. Place the milk chocolate chips in the top of your double boiler & gently melt. Whisk half a dozen times to smooth.
5. Take the peanut butter balls from the fridge. Take up your chocolate fork, place a peanut butter ball between the two tines & dip into the melted chocolate. You may need to gently roll the ball back and forth to ensure a nice even coating. Lift from the chocolate and transfer back to your jellyroll pan. Repeat until all your peanut butter balls are covered.

6. Allow the bon-bons to set for at least one day in a cool room (70ºF).

http://www.theartofglutenfreecooking.com/2008/02/naughty-made-nice.html