Best Bon Bons Recipes

COCONUT BON BONS

Steps:

• 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.

BON BONS

Steps:

• 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.

HOLIDAY CAKE BON BONS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

PEANUT BUTTER BON-BONS

Steps:

• In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.

ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS

Steps:

• For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
• For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
• Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
• To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
• For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
• While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
• Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.

CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS

Steps:

• In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
• Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
• Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
• To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
• In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.

EASY COCONUT BON-BONS

Steps:

• 1. Mix coconut,sweetened condensed milk and coconut extract.Knead till it sticks together.Form into balls of desired size. Forming balls is easier if your hands are wet.
• 2. Dip into melted chocolate or colored confectionery coating.Place dipped balls on waxed paper to harden. Store in cool place or refrigerator.

CREAMY ORANGE BON BONS

Steps:

• With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm.
• Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.
• Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and return them to the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve.

COCONUT BON BONS

Steps:

• 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.

LEMON BON BONS

Steps:

• 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.

FUDGY BON BONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine chocolate chips and butter. Cook over low heat, stirring occasionally, until melted. Remove from heat and stir in the condensed milk. Add the flour and vanilla, stir until well blended. Use about one tablespoon of dough to completely cover each Hug ™. Place on unprepared baking sheet 1 inch apart.
• Bake for 6 to 8 minutes in the preheated oven.
• Using the top of a double boiler or microwave, melt the white chocolate and shortening together. Stir to blend, then drop a thumbnail sized portion on the top of each cookie.

OREO BON BONS

Steps:

• 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.

FAMOUS OREO BON-BONS

Steps:

• 1. Cream the cream cheese until fluffy. Add crushed Oreos and mix together well. Add splash of vanilla. Line 2 cookie sheets with waxed or parchment paper.
• 2. Using a cookie scoop or large spoon, form balls of the mixture and place on the cookie sheets, 1 inch apart. Refrigerate bon-bons until hardened in texture.
• 3. Melt candy coating, either over double boiler or in microwave, stirring after each 30 seconds of microwaving, until smooth. Using a large spoon, dip the Oreo balls into the chocolate, evenly coating and placing on lined cookie sheet again.
• 4. Allow all Oreo bon-bons to set. Garnish as desired. ( I have done all sorts of different versions: drizzle with white chocolate, sprinkle with cocoa, powdered sugar, or finely chopped nuts.

COCONUT BON BONS

Steps:

• 1. Mix together potatoes, sugar and coconut. Place in refrigerator for 1/2 an hour. Shape into 1" balls, place on waxed paper lined cookie sheets. Freeze for 1/2 an hour. Melt chocolate with wax in double boiler. If you opt not to use the wax, I would add 2 Tablespoons of veg oil to the chocolate for smoother melting and dipping. Dip balls and place back on waxed paper. Allow to dry/harden...and Enjoy! Store in cool place, they freeze really well. *parafin wax - you can use this if you want, it provides a nicer, more glossy texture on the bonbon...don't melt so easily in your fingers...but you really don't need it.

BUTTERSCOTCH BON-BONS

Steps:

• Melt chocolate chips in a double boiler over barely simmering water, whisking until completely melted. Melt butterscotch morsels in a large glass bowl in the microwave on 50 percent power, whisking after 1 minute, and then returning to microwave for 1 more minute.
• With a small ice cream scoop, scoop as many ice cream balls as desired, place them on a sheet tray, and put tray in the freezer for about 30 minutes or until re-frozen. Drizzle melted butterscotch and chocolate over ice cream scoops. Return to freezer until ready to serve.

CHOCOLATE FILLED BON-BONS

Steps:

• 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.

PEANUT BUTTER BON BONS

Steps:

• 1. Combine butter and peanut butter until smooth.
• 2. Gradually add powdered sugar until well combined. You may need to dump onto a piece of wax paper and knead until all combined (especially if peanut butter is on the dryer side. Jif and Planter's are moister and work well).
• 3. Pinch off little pieces of the dough and roll into balls. Place rolled balls on a wax lined cookie sheet. Once cookie sheet is full place in freezer. Continue rolling balls until all the dough is gone. Then place that cookie sheet in freezer.
• 4. In a double boiler melt chocolate and paraffin wax until completely melted.
• 5. Take out first cookie sheet only. Stick a toothpick or a skewer in a ball and dip into the chocolate mixture, rolling it to make sure they are completely covered. Place back on tray. Repeat. (I use several toothpick to let the chocolate harden)
• 6. *If you start to run out of chocolate I take small chunks of wax and a handful of chocolate and remelt it. Repeat if needed.

CHOCOLATE COVERED BON BONS

Steps:

• 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.

OREO BON BONS

Steps:

• 1. Place oreos in the food processor & pulse until roughly chopped (or a blender is fine)
• 2. Add softened cream cheese and process until completely combined. (Or use a mixer once the oreos are all chopped up) Make sure the cream cheese is soft and then cut it up as added it to the Oreo mix. If you don't have a food processor you can use a mixer and it takes a little more work.
• 3. Roll into balls and place on wax paper. (I use a melon baller that works like an ice cream scoop)
• 4. Place in freezer until firm.
• 5. Melt chocolate according to directions on package.
• 6. Using a toothpick dip balls into chocolate to cover, place back on wax paper
• 7. Place in freezer to harden. Eat and enjoy
• 8. You can also do White chocolate and use Melting Chips and follow these directions for melting chips: 1. Melt chips according to package. 2. Pour melted chips in ziplock bag and cut the top off one corner. 3. Drizzle with the melted chocolate chips as desired. 4. Let chocolate set and serve.
• 9. You can use the almond bark or you can use the one in a red package I think called candies which comes with a tray you can microwave in. Makes it easier but the almond bark is less expensive.

BOOZY BON BONS

Steps:

• Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs.
• Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together.
• Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet.
• Let mixture stand for 20 minutes.
• Roll into 1" balls, then roll in powdered sugar and place on waxed paper. Let dry 30 minutes.
• Store in airtight container 2-3 weeks to ripen before eating.