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Fudgy Bonbons

(36)
  7 reviews
  • 1 hr 10 min prep time
  • 0 min total time
  • 9 ingredients
  • 60 servings
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Looking for a chocolate dessert? Then check out these fudgy bonbons packed with candies – a delicious treat!

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
120
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
5mg
2%
Sodium
20mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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