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Fudgy Bonbons won the 36th Pillsbury Bake-Off in 1994. Recipe on Pillsbury.com by Mary Ann Tyndall of Whiteville, North Carolina. These are the best. I have to warn you right now, if you make these, you might not be able to stop eating them. Super yummy!

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First, you melt chocolate chips and butter. I did it in the microwave which is quicker.

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Stir in flour, nuts, and vanilla; mix well.

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Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate candy, covering completely.

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Place 1 inch apart on ungreased cookie sheets. Bake at 350°F. for 6 to 8 minutes. DO NOT OVERBAKE.

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Drizzle melted white chocolate (mixed with 1 teaspoon oil) over cooled bonbons. I put it in a small resealable plastic bag and clipped a tiny corner to squeeze out the melted white chocolate/oil mixture.

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Try your best not to eat 7, 10 or 20!

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The chocolate candy in the middle makes these even more irresistible.

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5 from 1 review

Fudgy Bonbons

Lise Sullivan Ode
I dare you to eat just one! The chocolate candy in the middle makes these even more irresistible.
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 60 bonbons
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Ingredients
 

  • 12 ounces semisweet chocolate chips, 2 cups
  • 1/4 cup margarine or butter
  • 14 ounces 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Notes

Recipe courtesy of Pillsbury®
Calories: 111kcal, Carbohydrates: 13g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 20mg, Potassium: 65mg, Fiber: 1g, Sugar: 9g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg

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