COOKIES AND CREAM BONBONS
Mix up your cookie options with these chocolate sweets that offer a creamy surprise inside. Simple white and dark chocolate glazes make for an impressive finish.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheets. In large bowl, mix cake mix, butter and egg with spoon until dough forms (some dry mix will remain).
- Shape 1 level measuring tablespoon of dough around each candy, covering completely. Place 2 inches apart on cookie sheet.
- Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- Make White and Dark Chocolate Glazes. In small microwavable bowl, microwave white baking bar and 1/2 teaspoon of the oil uncovered on High 20 to 30 seconds; stir until melted and smooth. In another small microwavable bowl, microwave chocolate chips and remaining 1/2 teaspoon oil uncovered on High 20 to 30 seconds; stir until melted and smooth. Place each glaze in separate resealable plastic food-storage bag. Cut small tip from one corner of each bag. Drizzle glazes over cookies. Store covered.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 8 g, TransFat 0 g
ICE CREAM SUNDAE BONBONS
Provided by Katie Lee Biegel
Categories dessert
Time 3h40m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies.
- Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
- Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours.
- Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
- Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped.
- Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve.
- Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter.
BONBONS
This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.
Provided by Diane
Categories Desserts Chocolate Dessert Recipes
Time 2h20m
Yield 75
Number Of Ingredients 8
Steps:
- In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
- While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g
ICE CREAM BON BONS
Scoops of ice cream with a cherry surprise inside are rolled in crushed chocolate chip cookies and served with chocolate sauce for a fun frozen dessert.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Crush six of the cookies in shallow dish; set aside. Scoop ice cream into six balls. Press one cherry into center of each ball; immediately roll in cookie crumbs until evenly coated on all sides. Place on wax paper-covered baking sheet. Freeze 1 hour or until firm.
- Place chocolate, shortening and corn syrup in top of double boiler. Place over hot (not boiling) water. (Bottom of top pan should not touch boiling water.) Cook until chocolate is melted and mixture is well blended, stirring frequently.
- Top each of the six remaining cookies with one ice cream ball, securing ice cream to each cookie with 1 tsp. of the melted chocolate. Drizzle remaining melted chocolate evenly over ice cream balls; top with sprinkles. Freeze at least 1 hour before serving.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 30 g, Protein 4 g
BON BON CHRISTMAS COOKIES
Cute 'Cherries in a Blanket' cookies. This recipe goes back at least three generations. My grandma made them, my mom made them, now I make them!
Provided by Chan
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
- Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!
Nutrition Facts : Calories 151.2 calories, Carbohydrate 22.7 g, Cholesterol 5.1 mg, Fat 6.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 14.3 mg, Sugar 7.7 g
COOKIES AND CREAM CHEESECAKE BONBONS
These delicate little morsels are divine! They are rich and creamy. If you love cookies and cream anything then you will love these!! I could imagine these with ice cream on spread on top of brownies. Yumm-O! Our Family and friends love and rave about them. Everyone wants the recipe! Although it only takes 5 minutes to make they do have to sit in the refrigerator 2-3 hours or long enough to become firm.
Provided by JustaQT
Categories Candy
Time 5m
Yield 36 Bon Bons
Number Of Ingredients 5
Steps:
- Coarsely chop 12 cookies; set aside.
- Place remaining 12 cookies in food processor; process until fine crumbs form. Place crumbs on baking sheet lined with waxed paper; set aside.
- Beat cream cheese, dry milk and vanilla in large bowl with electric mixer on medium speed until smooth. Beat in powdered sugar, 1 cup at a time, on low speed until mixture is smooth. Stir in chopped cookies. Refrigerate 2-3 hours or until firm.
- Shape rounded tablespoonfuls cream cheese mixture into balls. Roll balls in reserved cookie crumbs. Garnish as desired. Store in airtight container in refrigerator.
Nutrition Facts : Calories 121.1, Fat 4, SaturatedFat 1.9, Cholesterol 9, Sodium 58.4, Carbohydrate 20.6, Fiber 0.2, Sugar 17.4, Protein 1.3
CREAM CHEESE BONBONS
These pretty coconut-speckled candies are rolled in grated chocolate, but you could also coat them in finely chopped nuts, chocolate sprinkles or jimmies. Beverly Coyde of Gasport, New York substitutes almond extract for the vanilla and chopped toasted almonds for the contest.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 73 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate, Fiber 0 fiber), Protein 2g protein.
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