Bake-Off® Contest 36, 1994
Whiteville, North Carolina

Fudgy Bonbons

Looking for a chocolate dessert? Then check out these fudgy bonbons packed with candies – a delicious treat!

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  • prep time 1 hr 10 min
  • total time
  • ingredients 9
  • servings 60
 

Ingredients

1
(12-oz.) pkg. (2 cups) semisweet chocolate chips
1/4
cup margarine or butter
1
(14-oz.) can sweetened condensed milk (not evaporated)
2
cups all purpose or unbleached flour
1/2
cup finely chopped nuts, if desired
1
teaspoon vanilla
60
milk chocolate candy drops or pieces, unwrapped
2
oz. white chocolate baking bar or vanilla-flavored candy coating (almond bark)
1
teaspoon shortening or oil

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LOCATION

Steps

  • 1 Heat oven to 350°F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add condensed milk; mix well.
  • 2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate candy, covering completely. Place 1 inch apart on ungreased cookie sheets.
  • 3 Bake at 350°F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
  • 4 Meanwhile, in small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set. Store in tightly covered container.
  • 1 Heat oven to 350°F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add condensed milk; mix well.
  • 2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate candy, covering completely. Place 1 inch apart on ungreased cookie sheets.
  • 3 Bake at 350°F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
  • 4 Meanwhile, in small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set. Store in tightly covered container.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
120
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
),
Cholesterol
5mg
5%;
Sodium
20mg
20%;
Total Carbohydrate
14g
14%
(Dietary Fiber
1g
1%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.