From the kitchen of Stephanie Knewasser. These are
supposed to be stored in the refrigerator, but we think
they taste best frozen. The egg- free cookie dough
center is coated in chocolate.
Cream until fluffy:
1/2 c butter
3/4 c packed brown sugar
2 c flour
1 can sweetened condensed milk (14 oz)
1 tsp vanilla
1/2 c mini chocolate chips
Roll into balls.
Place on cookie sheet lined with wax paper.
Loosely cover & refrigerate until firm
OR freeze an hour or so.
In microwave, melt:
milk chocolate candy wafers
or chocolate bark*
Dip balls into chocolate,
place on wax paper.
Refrigerate until firm.
Store in a sealed container in refrigerator or freezer.
Optional: drizzle additional chocolate over top, then top
Makes 67 bon bons
|"The world is round and the place which may seem like the end may also be the beginning."
A note about almond bark coating:
Chocolate Bark can be difficult to find. Look at grocery stores next to chocolate
chips. I have found it at Sweetbay, Walmart, Kroger, Harris Teeter and Publix (at
Publix only near the holidays). Despite the name, it contains no almond flavoring.
It's ideal for coating because of the perfect smooth firm finish. It's available in two
flavors, chocolate and white chocolate.
Don't have a
Neither do I. Put an
inch of water in a
pot. Place a heat
proof bowl (I have
Pyrex) on top of it.
Place chocolate in
the bowl. Heat on
low. Stir chocolate.
Careful not to
are sold at craft