nformation: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg
In a large bowl, beat peanut butter, margarine, vanilla and salt until fluffy. Gradually beat in Eagle Brand milk and then sugar until smooth. Shape into 1 inch balls and place on a baking sheet.
Chill until firm.
Dip bon bons in melted chocolate using a toothpick.
Place on baking sheets lined with wax paper and chill until firm.
Store in refrigerator or room temperature. Makes 1 1/2 doz.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Melt Margarine and combine with all bon bon ingredients.
Make into balls.
Chill or freeze at least 2 hours.
Melt paraffin in top of double boiler.
Add chocolate chips. Melt together.
Drop in balls and cover with chocolate.
Chill until chocolate is hard and serve.
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
Heat oven to 375 degrees.
Mix brownie mix, walnuts, egg and water thoroughly.
Wrap dough by rounded tablespoonful around each chocolate kiss.
Seal edges.
Put bon bon on ungreased baking sheet.
Bake til set- 8- 10 minutes.
Set almond bark aside; mix remaining ingredients together in a bowl.
Refrigerate for 1 hour.
Melt almond bark.
Form crumb mixture into balls and dip in melted almond bark, place on wax paper.
Allow the almond bark to cool and set up.
Preparation time:
25 minutes.
Makes 44 to 48 Bon Bons.
Place oreos in the food processor & pulse until roughly chopped.
Add cream cheese and process until completely combined.
Line baking pan with aluminum foil.
Roll into ball and place on foil.
Place in freezer until firm.
Melt chocolate according to directions on package.
Dip balls into chocolate to cover, place back on foil.
Melt chips according to package.
Pour melted chips in ziplock bag and cut the top off one corner.
Drizzle with the melted chocolate chips as desired.
Let chocolate set and serve.
mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
preheat oven to 350* --
shape dough into 1\" balls.
Place balls on nuts scattered on waxed paper.
flatten with bottom of glass .
put cookies, nut side down on ungreased cookie sheet.
bake 15 minutes.
frost with bon bon frosting.
to prepare BON BON FROSTING:.
blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
Preheat oven to 350 degrees F (175 degrees C). Place mini muffin liners into pans.
In a medium bowl, stir together the eggs, oil, and water. Add the brownie mix and stir until combined. Finally, stir in the instant coffee and cinnamon.
Fill the muffin liners halfway to the top. Bake for 10 to 12 minutes in the preheated oven. Test for doneness with a toothpick. When the bon-bons are completely cool, dust with confectioners' sugar.
n a medium saucepan, combine chocolate chips and butter. Cook over
Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk.
Mix in the coconut and rice cereal to form a workable dough. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Mix first four ingredients together.
Chill in a freezer bag overnight.
Roll into balls.
Melt chocolate and paraffin mixing well.
Then dip each ball into chocolate mixture.
Let set.
Mix chocolate chips, margarine and cream in heavy saucepan. Place over very low heat and stir until chips and margarine are melted and mixture is smooth and thick.
Remove from heat.
Beat in powdered sugar until mixture is smooth again.
Stir in peppermint extract.
Cover and chill 1 to 2 hours until mixture is thick enough to shape or drop into small candy cups.
Divide mixture into 24 portions.
Drop with No. 70 small scoop or roll into small balls before placing in candy cups.
Makes about 24 bon bons.
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
an of simmering water, melt chocolate chips, stirring frequently until smooth
Preheat oven to 350 degrees F (180 degrees C).
Using a mixer, cream shortening and sugars until fluffy. Add egg and extracts and beat well.
Add flour, baking powder, salt, nuts and mix well.
Form into 1 inch balls. Press each ball around a kiss so kiss is completely covered (like a chocolate covered cherry).
Bake 12 minutes on ungreased cookie sheet (do not overbake). Cool on wire rack. Frost or decorate as desired.
Put nuts in large mixing bowl. Melt butter and pour over nuts. Add coconut, milk and sugar, mix well. Roll into balls, refrigerate. Melt paraffin and chocolate chips together in top of double boiler. Using toothpick in each chilled ball, dip into chocolate mixture. Place on wax paper to harden.
Cream together one stick or margarine, powdered sugar and milk.
Add vanilla, coconut and walnuts.
Refrigerate until dough is hardened.
Butter hands and roll into one-inch balls (if dough starts to get soft, place in freezer for period until hard again). Place formed balls into separate bowl.
When all the dough is rolled, refrigerate overnight.