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!
First, you melt chocolate chips and butter. I did it in the microwave which is quicker.
Stir in flour, nuts, 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.
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.
Try your best not to eat 7, 10 or 20!
The chocolate candy in the middle makes these even more irresistible.
- Recipe courtesy of Pillsbury®
- 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
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.