bon's Giant Yodel Cake

It has been a while since we uploaded a recipe to Our website. We have received so many inquiries for ‘more recipes please’, so we answered - we created Our very own version of a giant Yodel. We’ve been feeling nostalgic & wanted to recreate one of Our favorite childhood treats. Enjoy!

For Cake:

  • 3/4 cup all-purpose flour

  • 1/4 cup dark cocoa powder

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 4 large eggs, room temperature

  • 3/4 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2 tsp. fresh brewed espresso (or substitute 1 tsp. espresso powder)

  • 1/4 cup unsalted butter, cut into cubes

  • 2 ounces dark chocolate almond spread by bon

For Filling:

  • 6 tablespoons unsalted butter, room temperature

  • 2 tablespoons unflavored vegetable shortening, room temperature

  • 8 ounces marshmallow fluff

  • 3 tblsp. powdered sugar, sifted (more as needed)

  • 1/4 cup heavy cream

For Glaze:

  • 8 ounces dark chocolate (60 or higher%), finely chopped

  • 3/4 cup heavy cream

  • 1 tablespoon salted butter, cut into cubes


  1. Preheat oven to 350ºF. Lightly spray a 10 x 15 inch jelly roll pan, then line bottom with parchment paper and lightly spray parchment with baking spray.

  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside.

  3. In a stand mixer fitted with the whisk attachment, beat eggs and sugar until thick and pale, about 5 minutes. Mix in vanilla and espresso. (Tip: Do not over beat in the vanilla and espresso)

  4. Gently melt butter and add in bon’s dark chocolate almond spread and combine. (Tip: if bon’s spread is firm, add into the microwave together with butter and gently melt)

  5. With the mixer running on low speed, drizzle in the melted chocolate mixture until evenly incorporated, scraping down the sides of the bowl as necessary.

  6. Once evenly incorporated, sprinkle the dry ingredients over top mixure and fold into batter gently using a large rubber spatula scraping the sides as you fold. Spread evenly into prepared pan, using an offset spatula to spread the batter evenly into the corners. (Tip: gently tap on the counter to help it spread. Also, note, the batter will be spread thin across the pan. Diligently check to be sure it is as even as possible.)

  7. Bake for 10 - 12 minutes or until the cake springs back when touched with a fingertip. Remove from oven and let cool for 2 minutes, then turn out the cake upside down onto a piece of parchment paper sprinkled lightly with powdered sugar. Peel away parchment paper from bottom of cake, then gently roll up cake starting with the short side.(Tip: roll the cake when it is warm, so that it its shape later in the process). Set the rolled-up cake seam-side down, and let cool completely, at least 30 minutes.

  8. While cake is cooling, prepare the filling. In the bowl of your stand mixer fitted with the whisk attachment, beat butter and shortening together until fluffy. Add marshmallow fluff and beat until evenly incorporated, add in heavy cream and blend until incorporated then add powdered sugar 1 tablespoon at a time. Beat on medium speed until fluffy, scraping down the sides of the bowl as needed. Beat for 3 - 4 minutes If the filling is still rather loose (TIP: the filling should not be too runny or it will run out of the cake. If it is too runny, add 1 tblsp. additional powdered sugar at a time until desired consistency (and taste) is reached)

  9. Gently unroll cooled cake, peeling back parchment paper as you go. Spread the filling on the cooled cake, leaving 1/2” from the long sides and from only 1 of the short ends. Don’t make this layer too thick or you’ll find yourself with a big old mess when you try to roll it up (TIP: you may not need all of the filling). Carefully roll up the cake from the side with the frosting that comes all the way to the edge and roll. Set seam side down.

  10. Meanwhile, to make the glaze, place high-quality chopped chocolate in a heat-proof bowl. Warm cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not let it boil). Pour in the chopped chocolate & butter; let sit for 30 seconds, then whisk to combine. (TIP: the chocolate and cream will take a little time to blend together during the whisking process. This does not happen right away. Just keep stirring! If chocolate isn’t melting, gently reheat cream a little to help speed this process.) Let cool about 8 minutes until the glaze thickens quite a bit.

  11. Transfer cake roll to a wire rack set inside a sheet pan and trim both ends off so that you see the “swirl”. Once the glaze is ready, pour slowly over the top of the cake until it is completely covered in glaze. Refrigerate about 30 minutes. Then ENJOY! Don’t forget to tag us #bonbutters on IG & FB!

Hazelnut Toaster Pastries

Ohhh....we can't wait to share this recipe with you.  As you will see on our Instagram Page:  @bonbutters, incase you didn't know already...these Pastries are delish!!!  Don't fret...they are actually super simple to make!  Prep Time on this is about half hour and Bake time is 16-20 minutes.

The Pastry

1 3/4 cups all-purpose flour

1 Tbsp. sugar

1/2 tsp. salt

1 egg

4 Tbsp. milk

6 Tbsp. bon Hazelnut Spread* or your favorite bon butter (see * for variation below in recipe)

Nonpareils Sprinkles (optional)

The Icing

In a small bowl stir together 1 cup powdered sugar, 1 Tbsp. milk and 1/4 tsp vanilla.  Stir in addition milk, 1 tsp. at a time, to reach desired drizzling consistency.

The Directions

1. In a food processor, place the flour, sugar, salt, butter and egg.  Pulse until crumbly.  Add 1 Tbsp. milk at a time until mixture is a smooth consistency.   If needed, cover with plastic wrap and refrigerate until ready to use.

2. Preheat oven to 375 degrees F.  Flour a surface lightly and flatten the dough using your hands.  Roll pastry and use cookie cutter in a square shape to cut out shapes.  

3. Spread hazelnut spread. *OR* Spread a slice of guava paste + a tsp. of cinnamon cashew butter on top of half of the square shapes you cut out.  Moisten the edges with milk and use the remaining half of the squares to cover the filling.  Press with a fork around the edges.  Prick top of pastry with a fork.

4. Place each pastry onto a non-stick cookie sheet using a spachula and bake until golden brown for 16-20 minutes depending on the size of your shape. Remove and cool on a wire rack and drizzle with Icing and add sprinkles.

5. Hashtag #bonbutters and Enjoy!


PB & Caramel Oatmeal Cookies

These Peanut Butter and Caramel Cookies are the absolute best eaten warm with a cold glass of milk or nut milk!    A Peanut Butter lovers dream cookie!



1/4 cupbutter

1/4 cup applesauce, unsweetened, plain flavor

1/4 cup sugar

1/2 cup packed dark brown sugar

1 large egg

2 tsp vanilla extract

1 1/4 cup all-purpose flour

1/2 cups old fashioned oats

1/4 teaspoon salt

1/2 teaspoon baking powder

12 caramels

12 tsp peanut butter



1. Preheat oven to 350.

2. In a small sauce pan melt butter on medium heat until it has become a golden brown color. Remove from heat.

3. In a medium bowl mix applesauce, both sugars, egg and vanilla together. 

4. Combine together with browned butter.  

5. Mix in your, oats, flour, salt and baking powder. Once your dough has come together refrigerate for 20 minutes.

6. Once the dough has chilled roll into 12 equal sized balls (using a cookie scoop). Place each cookie dough ball on a parchment paper lined cookie sheet about 2 inches a part.

7. Push a caramel square into the center of each cookie dough ball and form the sides up a bit so the caramel pools in the center as it bakes, otherwise it will run off the sides.

8. Dollop a tsp of peanut butter on the top of each caramel.

9. Bake for 12-14 minutes or until the cookies are golden. 

10. Tag Us on Instagram @bonsweettreatsnj your new obsession and hastag  #whatsyourobsession #bonsweettreats

11. Enjoy!

( NOTE:  Store in an air tight container.  These can be heated in the microwave for about 8 seconds to enjoy them warm again!)


Quick Banana-Waffle Breakfast Sandwich

These Waffle Sandwiches are perfect for busy mom's looking for new ideas for your little ones.  Nutritious and delicious - these will disappear in a snap!


  • 2 Frozen Waffles, flavor of your choice
  • 2 Tblsp peanut butter
  • ½ banana sliced
  • 1 tsp honey, optional
  • 1 tsp butter


  1. Prepare the waffles according to the package instructions.
  2. Spread 1 tablespoon of peanut butter on each waffle.
  3. Layer the sliced banana on one waffle and drizzle with honey (if you choose).
  4. Put the sandwich together and grill over a lightly butter hot griddle until golden brown.
  5. Tag Us on Instagram @bonsweetreatsnj your new obsession and hashtag #whatsyourobession #bonsweettreats
  6. Enjoy!


This smoothie super creamy and a delicious way to start off your day right!  


  • 1 cup milk or almond milk
  • 1/2 cup vanilla yogurt, preferably Greek Yogurt
  • 1 ripe banana
  • 5 figs, frozen in advance
  • 1 tablespoon almond butter


1. Add all ingredients into a blender and blend until all ingredients are combined and figs are chopped to a drinkable consistancy.

2. Tag Us on Instagram @bonsweettreatsnj your new obsession and hastag  #whatsyourobsession #bonsweettreats

3. Enjoy!






Serves: 4 SERVINGS

Overnight oats are a nutritious way to enjoy breakfast when you are on-the-go in the morning.


  • 4 teaspoons honey
  • 2 teaspoons ground flaxseed
  • 2 cups old instant oats
  • 3 cups milk
  • 4 tablespoons almond butter
  • 2 bananas, divided


  1. On a flat surface, place 4 bowls or lidded glass jars (like mason jars). Fill each with ½ teaspoon ground flax, ½ cup oats, ¾ cup milk, 1/8 cup raisins, 1/4 tablespoon cinnamon and 1 tablespoon almond butter.
  2. Peel and mash bananas.  Divide evenly into the four jars over oat mixture. Pour milk in milk and combine ingredients.
  3. Refrigerate for 8 hours or overnight.
  4. When ready to eat, serve cold or warm up for 45 seconds in the microwave. Slice a banana, top each oat mixture with banana slices and drizzle 1 teaspoon of honey over the top or as desired.
  5. Tag Us on Instagram @bonsweettreatsnj your new obsession and hastag  #whatsyourobsession #bonsweettreats
  6. ENJOY!