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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Fudgy Bonbons |
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Serves: 60 Print this RecipeMary Anne Tyndall - Whiteville, North Carolina Bake-Off® Contest 36, 1994 Grand Prize Winner Serve these incredibly delicious cookies in miniature paper cups for a dazzling presentation. They make a lovely holiday care package. 1 (12-ounce) package (2 cups) semisweet chocolate chips 1/4 cup butter or margarine 1 (14-ounce) can sweetened condensed milk (not evaporated) 2 cups all-purpose flour 1/2 cup finely chopped nuts, if desired 1 teaspoon vanilla extract 60 milk chocolate candy drops or pieces, unwrapped 2 ounces white baking chocolate bar or white candy coating 1 teaspoon shortening or oil __Mary Anne Tyndall ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate, covering completely. Place 1 inch apart on ungreased cookie sheets. 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. In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake as directed above. Nutrition Per Serving (1 cookie): Calories 110; Protein 2g; Carbohydrate 14g; Fat 5g; Sodium 20mg PICTURE: Top to bottom: Caramel Swirl Cheesecake Brownies, Fudgy Bonbons From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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