King Arthur Chocolate Bon Bon Drops Recipes

Steps:

• Place all cookie dough ingredients in bowl of your mixer.
• Beat on medium speed until a soft, smooth dough is formed.
• Remove from bowl, shape into a 3/4" thick disc.
• Wrap well in plastic wrap and chill for 30 minutes, or as long as overnight.
• Preheat oven to 350, line two baking sheets with parchment paper.
• Shape dough into small balls, about the size of a large gumball (a teaspoon cookie scoop will help).
• Bake for 7-10 minutes.
• Watch cookies carefully to avoid scorching bottoms.
• Remove cookies from oven and allow to cool slightly on pans while you prepare glaze.
• For glaze, blend the sifted confectioners sugar with heavy cream and vanilla.
• Glaze will be thick, almost icing consistency.
• Using a teaspoon, portion glaze over barely warm cookies.
• You can pipe the glaze from a piping bag or zip-top bag with a corner cut off as well.
• Top with chocolate pearls, slivers of maraschino cherry, or chocolate sprinkles. Store any leftovers at room temperature for up to a week.

Steps:

• Special equipment: 2-ounce ice cream scooper
• Place a large plate or small platter in the freezer for at least 30 minutes.
• Set up an assembly line for the rolling and coating of the ice cream balls in the following order: ice cream, bowl of coconut flakes and the caramel sauce. Remove the ice cream from the freezer and allow to soften, about 5 minutes. Remove the cold plate from the freezer and place at the end of the assembly line.
• Using a 2-ounce ice cream scooper, roll 1 ball of ice cream and place into the coconut flakes. From there, place it onto the cold plate. Drizzle with the caramel sauce and repeat. You should be able to make about 6 large bonbons.
• Place the bonbons into the freezer to set for at least 15 minutes. Then, remove the bonbons from the freezer and sandwich each one between 2 of the chocolate chip cookies.

Steps:

• Cream Crisco and sugar. Blend in vanilla. Add flour and salt. Mix until well blended.(will look somewhat dry) Flatten out small piece of dough (approximately 1 teaspoon) Keep water in small bowl for dipping fingers so dough does not stick to hands. Place one Brachs milk chocolate star in the center of flattened dough. Fold dough over star and seal, making sure that star is covered completely. Place on ungreased cookie sheet. Sprinkle with colored sugar for the holidays if desired. Bake at 350 degrees for 10 minutes ONLY. DO NOT OVERBAKE. Really good cookie. My family absolutely loves these. Bet you can't eat just one!

Steps:

• Combine the white chocolate and peanut butter in a large heavy saucepan over low heat. Cook, stirring constantly, for 5 to 6 minutes or until smooth. Remove from heat and stir in the rice cereal, marshmallows and peanuts.
• Drop by rounded spoonfuls onto a plastic wrap- or waxed paper-lined baking sheet. Chill for 10 minutes or until set.
• Place the chocolate chips in a small heavy plastic sealable bag. Submerge the sealed bag in hot water until the chocolate is melted.
• Cut a tiny hole in one corner of the bag and drizzle the chocolate over the candies. Chill fo 10 minutes. Store in an airtight container.

Steps:

• melt chocolate and butter in saucepan over low heat. remove from heat; cool to room temperature.
• Combine baking mix, sugar, milk, vanilla and cooled chocolate mixture iin bowl. Beat until light and fluffy, using electric mixer at medium speed.
• Stir in flaked coconut, bran cereal, and chopped peacans. Drop mixture by heaping teaspoonfuls about 2 inches apart, on ungreased baking sheets.
• Bake in 375 degree oven for 8 minutes.

Steps:

• Melt the first 3 ingredients in microwave.
• Stir well to combine.
• Add the remaining ingredients, stir and drop by tablespoon on waxed paper.
• You should have 12 drops.
• Chill until firm- at least 1 hour.
• Keep in refrigerator.