Brownie Bon Bons Recipes

SNOWY BONBONS

Steps:

• Heat oven to 375°F. In large bowl, beat flour, butter, 1/3 cup powdered sugar, 2 tablespoons milk and the vanilla with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
• Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
• Bake cookies 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix all Almond Frosting ingredients until smooth. Dip tops of cookies into frosting. Sprinkle with edible glitter.

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.

BEST-EVER BOURBON BROWNIES

Steps:

• Grease an 8x8x2-inch baking pan;set aside;Heat oven to 350 degrees.
• In a medium saucepan, combine the 1/3 cup butter, sugar and water; cook and stir over medium heat just until boiling, remove from heat, add the 1 cup of chocolate pieces; stir until chocolate is melted.
• Stir in eggs and vanilla, beating lightly with a spoon until combined; stir in flour, baking soda and salt; stir in pecans.
• Spread batter into prepared pan;Bake at 350 degrees about 20 minutes or until edges are set and begin to pull away from the sides of pan.
• Using a fork, prick the warm brownies several times, Drizzle BOURBON evenly over brownies; cool in pan on wire rack.
• For frosting; In a small mixing bowl beat the 3 tablespoons butter with an electric mixer on medium to high speed for about 30 seconds; gradually add powdered sugar, beating well, slowly beat in 2 teaspoons of the milk and the vanilla; if necessary, beat in remaining milk to reach spreading consistency, spread over brownies;Melt chocolate; drizzle melted chocolate over frosting.

BROWNIE BON BONS

Steps:

• Heat oven to 375 degrees.
• Mix brownie mix, walnuts, egg and water thoroughly.
• Wrap dough by rounded tablespoonful around each chocolate kiss.
• Seal edges.
• Put bon bon on ungreased baking sheet.
• Bake til set- 8- 10 minutes.

BROWNIE BON-BONS

Steps:

• 1. Preheat oven to 350 degrees
• 2. Melt together the butter & semi-sweet chocolate chips
• 3. Stir in the next 3 ingredients
• 4. Dough will be very stiff. I use a deep bowled measuring TABLESPOON and scoop out dough balls
• 5. Form above dough ball around 1 Hershey HUG (unwrapped) completely enclosing the Hug.
• 6. Place on ungreased baking sheet and bake for 6 -8 minutes - They will appear shiney & soft as you take them out.
• 7. When cool - drizzle w/melted white chocolate morsels or white almond bark

CHOCOLATE CHERRY BROWNIE BONS BONS

Steps:

• Preheat oven to 350 degrees.
• Microwave chocolate and butter on high for 2 minutes or until butter is melted.
• Stir until completely smooth.
• Stir granulated sugar into melted chocolate.
• Mix in eggs and vanilla until well combined.
• Stir in flour until well blended.
• Fill greased or paper lined miniature muffin tins 2/3 full with batter.
• Bake for 20 minutes or until toothpick test shows fudgy crumbs; be careful not to overbake.
• Cool slightly and remove from pans.
• Place brownies on waxed papered tray and while still warm make an indentation into each one with the end of a wood spoon or with fingertip.
• Cool completely.
• Drain cherries, reserving syrup, on paper towels and press gently to remove any liquid.
• Allow to dry.
• Chocolate Fudge Filling: Beat cream cheese and vanilla in small bowl until smooth.
• Slowly pour in corn syrup and beat until well blended.
• Add melted chocolate and beat until smooth.
• Gradually add confectioner's sugar, beating until well blended.
• Spoon 1 tsp of filling into each brownie indentation.
• Gently press a cherry into filling.
• Drizzle fancily with glaze.
• Glaze: Combine cofectioner's sugar with enough cherry syrup to make a thin glaze.