Fudgy Chocolate Bon Bons Recipes

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine chocolate chips and butter. Cook over low heat, stirring occasionally, until melted. Remove from heat and stir in the condensed milk. Add the flour and vanilla, stir until well blended. Use about one tablespoon of dough to completely cover each Hug ™. Place on unprepared baking sheet 1 inch apart.
• Bake for 6 to 8 minutes in the preheated oven.
• Using the top of a double boiler or microwave, melt the white chocolate and shortening together. Stir to blend, then drop a thumbnail sized portion on the top of each cookie.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine chocolate chips and butter. Cook over low heat, stirring occasionally, until melted. Remove from heat and stir in the condensed milk. Add the flour and vanilla, stir until well blended. Use about one tablespoon of dough to completely cover each Hug ™. Place on unprepared baking sheet 1 inch apart.
• Bake for 6 to 8 minutes in the preheated oven.
• Using the top of a double boiler or microwave, melt the white chocolate and shortening together. Stir to blend, then drop a thumbnail sized portion on the top of each cookie.

Steps:

• In a large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange juice, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
• Line a large baking sheet with parchment paper. Shape the cookie mixture into 1" balls. Place on a baking sheet, insert a lollipop stick, and freeze for about 30 minutes.
• In a small saucepan combine the chocolate chips and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in melted chocolate. Return to baking sheet.
• Loosely cover and refrigerate 1 hour or until chocolate coating is set. If using liqueur, flavor will mellow after a day or two. Enjoy!
• Makes 20 pops.
• To Store: Place in covered container; refrigerate up to 1 week.