Christmas Bonbons Recipes

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HOLIDAY CAKE BON BONS



Holiday Cake Bon Bons image

Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 37

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy frosting
36 oz (from two 24-oz packages) vanilla or chocolate-flavored candy coating (almond bark)

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.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Bon Bons), Sodium 140 mg, Sugar 29 g, TransFat 1/2 g

BUTTERCREAM BONBONS



Buttercream Bonbons image

I got this recipe from the Land O'Lakes website many years ago, and they have been part of my annual Christmas baking for many, many years now. I really love these for many reasons. First, they're very tasty. Also, they are simple to make as candy goes. The key to dipping them in the chocolate is being sure the bonbon candies are fully chilled (or they'll start to melt in the hot chocolate, making it difficult to retain their shape). But it's also quite a versatile recipe. I've replaced the standard vanilla extract with other flavors to come up with different flavored bon bons. If you want, you can even add finely chopped nuts. The possiblities are endless. Cooking time is actually the minimum necessary chilling time.

Provided by Northwestgal

Categories     Candy

Time 4h

Yield 60 Bon Bons

Number Of Ingredients 6

1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/2 teaspoons vanilla extract (or almond or orange or rum or cherry extract)
4 cups powdered sugar
12 ounces semi-sweet chocolate chips
2 tablespoons shortening

Steps:

  • Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
  • Add vanilla; continue beating until well mixed.
  • Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
  • Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
  • Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
  • Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
  • Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
  • Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
  • Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.

Nutrition Facts : Calories 80.9, Fat 4.2, SaturatedFat 2.4, Cholesterol 5.6, Sodium 15.8, Carbohydrate 11.6, Fiber 0.3, Sugar 10.9, Protein 0.4

COCONUT BONBONS



Coconut Bonbons image

These candies are perfect for any holiday. I like to decorate the tops with a miniature sugar flower or novelty for each holiday.-Claudia Ruiss, Massapequa, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 9

2-2/3 cups sweetened shredded coconut, chopped
2/3 cup confectioners' sugar
1/2 cup sweetened condensed milk
1/4 cup finely chopped almonds, toasted
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon shortening
Colored jimmies or coarse sugar, optional

Steps:

  • In a small bowl, combine the coconut, confectioners' sugar, milk, almonds, butter and vanilla. Cover and refrigerate for at least 2 hours. , Roll into 1-in. balls; place on waxed paper-lined pans. Refrigerate for at least 1 hour. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper-lined pans. Sprinkle with jimmies or coarse sugar if desired. Refrigerate until firm.

Nutrition Facts : Calories 274 calories, Fat 17g fat (11g saturated fat), Cholesterol 7mg cholesterol, Sodium 70mg sodium, Carbohydrate 33g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

BONBONS



Bonbons image

This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.

Provided by Diane

Categories     Desserts     Chocolate Dessert Recipes

Time 2h20m

Yield 75

Number Of Ingredients 8

1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
  • While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g

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