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Fudge Bonbon Cookies
These fudgy favorites from Janice Smith of Cynthiana, Kentucky are double delights - the cookies are flavored with both chocolate chips and chocolate kisses. Drizzled with white chocolate on top, they're fancy enough for a buffet table.
33 Servings
Prep: 25 min. Bake: 10 min./batch + cooling
Ingredients
2 cups all-purpose flour
1/2 cup finely chopped pecans
2 cups (12 ounces) semisweet chocolate chips
1/4 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 package (12 ounces) milk chocolate kisses
2 ounces white baking chocolate
1 teaspoon canola oil
Directions
In a large bowl, combine the flour and pecans; set aside.
In a microwave-safe bowl, melt chocolate chips and butter; stir until
smooth. Stir in milk and vanilla until blended. Add to flour mixture
and mix well.
When cool enough to handle, shape a tablespoonful of dough around
each chocolate kiss. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 7-9 minutes or until tops begin to crack. Cool
on wire racks.
In a microwave, melt white chocolate and oil; stir until smooth.
Drizzle over cookies. Yield: about 5-1/2 dozen.
Nutrition Facts:
1 serving (2 each) equals 203 calories,
© Taste of Home 2012
2 of 2
Fudge Bonbon Cookies
(continued)
Nutrition Facts:
11 g fat (6 g saturated fat), 10 mg cholesterol, 41 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2012