Looking for a chocolate dessert? Then check out these fudgy bonbons packed with candies – a delicious treat!
This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1994.
- 2 Cups semisweet chocolate chips
- 1/4 Cup margarine or butter
- 1 14-ounce can sweetened condensed milk (not evaporated)
- 2 Cups all purpose or unbleached flour
- 1/2 Cup finely chopped nuts, if desired
- 1 Teaspoon vanilla
- 60 milk chocolate candy drops or pieces, unwrapped
- 2 Ounces white chocolate baking bar or vanilla-flavored candy coating (almond bark)
- 1 Teaspoon shortening or oil
Heat oven to 350 degrees F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture will be stiff.) Add condensed milk; mix well.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well.
Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate candy, covering completely. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 degrees F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
Meanwhile, in small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set.
Store in tightly covered container.