To prepare the crunch: In a medium pot, melt oil and peanut butter (heat just until melted so it doesn’t burn), stirring occasionally.

Once melted, turn off heat and add confectioners’ sugar and Rice Krispies. Mix until fully combined. Let cool; refrigerate for 20 minutes to firm up.

Prepare a Gefen Parchment-lined baking sheet. Remove crunch from fridge and place three heaping spoonfuls on the baking sheet. Spread out as thinly as possible into a rectangle and place into the freezer. Return remaining crunch to the fridge.

Into each section of an ice cube tray, spoon about half a teaspoon of caramel. (I used a tray that makes small domes.) Fill the rest of the section with ice cream.

Freeze for about one and a half to two hours until completely frozen.

Remove the flattened crunch and ice cream cubes from freezer.

Starting from one side, place an ice cream cube about two inches (five centimeters) from the side of the crunch rectangle, and cut a circle around the cube, leaving two inches around the cube (more or less depending on the size of your cube — as you go along, you’ll see exactly how much crunch you’ll need).

Lift and fold each side of crunch to fully cover the ice cream (a knife is helpful with this).

Add more to the top or cut off excess as needed. As each ball is made, put it straight back into freezer to harden. (You’ll be able to fix the shape after it freezes, if necessary.)

Once the loaded bonbon is completely frozen, melt your favorite good-quality chocolate in a pot (watch carefully so doesn’t burn). Dip each bonbon into chocolate to coat evenly.