Best Irish Cream Bonbons Recipes

IRISH CREAM BON BONS

Steps:

• Mix first four ingredients together.
• Chill in a freezer bag overnight.
• Roll into balls.
• Melt chocolate and paraffin mixing well.
• Then dip each ball into chocolate mixture.
• Let set.

IRISH CREAM BONBONS

Steps:

• Put oreos in food processor and process them into fine crumbs.
• Weigh powdered sugar and add to oreos and process well.
• Add nuts and process well While food processor is running, add Irish cream and process well until stiff dough forms.
• You may need to add more Irish Cream in order to make it the consistency of cookie dough.
• Remove from food processor and place on glass dish.
• Cover in plastic wrap and put in refrigerator for an hour.
• Using the large side of a melon baller, form into small, uniform balls.
• Melt Almond Bark in microwave until smooth.
• Dip bon bons in almond bark and place on waxed paper until set.
• This can be very messy.
• I use a candy dipping utensil.
• Once bon bons are set, melt white chocolate in small glass container in the microwave until chips are melted and stir until smooth.
• Place in ziplock baggie and snip a small hole in the corner.
• Drizzle small white chocolate stripes over the top of the bon bons.
• These are best when they sit for 3 days or so.
• Keep refrigerated during setting time.
• Make great gifts.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

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.

HOLIDAY CAKE BON BONS RECIPE - (4.7/5)

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 ounce 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 ounce batches; dip remaining balls. Serve at room temperature. Store in airtight container. *To make Irish Cream Balls: Make and bake cake as directed on box. Blend 1/4 cup Irish cream liqueur with baked cake crumbs and frosting. Dip in melted chocolate. Sprinkle with white nonpareils. Serve in martini glass with Irish cream on the bottom. *To make Peppermint Red Velvet Balls: Make and bake German chocolate cake mix as directed on box, using 1 cup water, 1/2 cup oil, 3 eggs, 1-oz bottle red food color and 2 tablespoons unsweetened baking cocoa. Mix 2 tablespoons peppermint schnapps with baked cake crumbs and frosting. Dip into melted chocolate. Sprinkle with crushed peppermint candies.