Chocolate surprise croquettes with peanut and bacon steak



  • Prep. 45 min. /

  • 38 small croquettes


  • 1 package of F. Ménard bacon steak
  • 1 c. creamy peanut butter
  • 1/4 cup unsalted butter
  • 1 1/2 c. puffed rice cereals
  • 1 1/2 c. icing sugar
  • 1 1/2 c. semi-sweet chocolate
  • 1 tbsp. (15g) paraffin


Place the bacon steak slices ​​on a baking sheet lined with parchment paper. Bake at 450 °F for 10 minutes. Take out of the oven, turn slices and cook for 10 to 15 minutes or until the bacon steak is golden brown. Let stand for 5 minutes before cutting into sections of about 1 cm per 1 cm. Reserve.

While the bacon steak is cooking, mix the peanut butter and butter in a small pan and melt on low heat, stirring regularly.

In a large bowl, combine the cereals and icing sugar. Pour the melted peanut butter mixture and mix well. Let stand for 5 minutes.

Take a teaspoon of the cereal mixture and form a small patty in the palm of your hand. Put a cube of bacon steak in the middle and close to form a ball. Place on a baking sheet lined with parchment paper. Do the same with all the preparation. Refrigerate at least 30 minutes.

In a water bath (bain-marie), melt the chocolate and paraffin. Add the remaining bacon steak that you have finely chopped into the food processor. Mix well.

Using toothpicks or a fork, dip the balls into the chocolate mixture, let them drip and place them on a pre-oiled rack. Refrigerate for 30 minutes before removing from the rack and transfering to an airtight container.

Keep refrigerated and take out a few minutes before serving. Can be stored 1 week in the refrigerator and can be frozen as well.