Fudge Bonbons Recipes

Steps:

• In a large bowl, combine flour and pecans; set aside. , In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture and mix well. , Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks. , In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over cookies.

Steps:

• In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth (mixture will be stiff). Add sweetened condensed milk; mix well.
• In large bowl, combine flour, nuts (if desired), chocolate mixture and vanilla; mix well.
• Shape (scant) one tablespoon dough (use measuring spoon) around each candy kiss, covering completely.
• Place 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will firm as they cool. Remove from cookie sheets.
• Cool 15 minutes or until completely cooled.
• In small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted and smooth.
• Drizzle over cooled cookies.
• Store in tightly covered container.

Steps:

• Melt chocolate chips and butter over low heat in a sauce pan, stirring constantly to prevent scorching.
• Remove from heat once fully melted and stir in 2 T. nutella.
• Add sweetened, condensed milk and vanilla. Stir until combined.
• Add flour a 1/2 Cup at a time until fully incorporated. (If it gets to hard to stir together in the pot, pour onto parchment paper or aluminum foil and knead until combined.)
• The finished dough should be very pliable, almost like a play-doh consistency.
• Take about a tablespoon of dough and flatten.
• Spoon some nutella into the center and form dough around it, rolling into a ball.
• Repeat until done.
• Bake at 350 degrees for 6 to 8 minutes. Cool.
• Meanwhile, stir together powdered sugar and cocoa powder.
• Add milk gradually until desired drizzling consistency is reached.
• Spoon icing over the cooled bonbons and decorate as desired.
• Let icing harden completely before storing.

Steps:

• Melt chocolate in microwave 1-2 minutes till melted. Stir well and mix with cream cheese till smooth. Blend in cookie crumbs and preserves.
• Cover and chill 2 hours.
• Shape into balls and roll into almonds. Refrigerate.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

Steps:

• Place sweetened condensed milk into a saucepan with semisweet and dark chocolate and butter over medium-low heat. Melt chocolate and butter, stirring constantly, until the sauce is smooth; stir in vanilla extract. Serve warm.