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Fudgy Bonbons |
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Serves: 60
Print this Recipe
Prep Time: 1 hour 10 minutes - Yield: 5 dozen cookies
1 (12-ounce) package (2 cups) semisweet chocolate chips
1/4 cup margarine or butter
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 kisses or white and chocolate striped candy kisses, unwrapped
2 ounces white baking chocolate bar or vanilla flavored candy coating (almond bark)
1 teaspoon shortening or oil
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. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each candy kiss, 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.
High Altitude (above 3500 feet): Increase flour to 2 1/4 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 120 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 20 mg 1% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 1 g 3% * Sugars: 10 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 Fat or 1 Carbohydrate, 1 Fat
See Cook's Note: Melting Chocolate
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Cook's Note: Storing Cookies
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Arranging and Baking the Batch
Cook's Note: A Bit About Shortenings
Cook's Note: Storing Nuts
Cook's Note: Testing for Doneness
Cook's Note: Greasing the Pan
When the Cookie Crumbles
Cook's Note: Cookie Sheets
Cook's Note: Melting Chocolate
Cook's Note: Mailing Cookies
Cook's Note: Tips for Shaping Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Cookie Presses
Cook's Note: Cooling Cookies
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Tips for Making Candy
Cook's Note: Testing a Candy Thermometer
Cook's Note: Butter Makes Better Candy
Candy-Cooking Stages
High Altitude Candy Cooking
Rocky Road Fudge Bars Frosting
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