Coconut Oil Fudge

Here's another recipe found while searching for dairy-free dessert solutions.  I also have to have vanilla-free, so I subbed another extract for the vanilla in this recipe.  But if you'd like to use vanilla, use 2 teaspoons of it instead of the almond extract.  You could also try mint, coconut, orange, etc.

Now I'll be honest with you--I wouldn't make this if I didn't have issues with dairy.  I'd much rather have regular fudge.  But in the absence of said fudge, I've learned to make some adjustments.  And I love trying new ways to satisfy a sweet tooth in the face of my recent food restrictions.

Ingredients:
1 cup coconut oil
1/3 cup coconut milk
1/3 cup unsweetened cocoa
1/3 cup honey
1 tsp. almond extract
pinch of sea salt

1.  Use a 4-cup Pyrex glass measure to melt the coconut oil in the microwave (just eyeball a generous cup's worth).  Pour any excess back into the original container until you have exactly one cup melted in your measuring cup.
2.  Add the remaining ingredients and whisk well.
3.  Place a few cups of ice in a mixing bowl large enough to place the Pyrex measuring cup in; drizzle a little water in with the ice.  Set the Pyrex measure in the larger bowl so it is sitting on the ice.  Whisk the mixture every few minutes until it begins to thicken.  Don't let it sit there too long or it will begin to hard on the bottom and edges.  This thickening is important because if you don't do this, your coconut oil will separate and float to the top.*
4.  Pour fudge into parchment-lined 8x4-inch loaf pan.  Place in freezer until set.  Cut into pieces and serve.

*When I made this I followed the directions exactly (which say to mix and pour and freeze).  When I peeked into the freezer, the coconut oil had all risen to the top and solidified in a white mass.  So I took it out, melted the mixture and tried the ice technique just to see if I could save it.  It worked!  My pic at the top right is the mixture without the ice technique and you can tell it's very liquidy.  Make sure to do the ice thing or you've have gross fudge!

Source:  slightly adapted ingredients and methods from Seeds of Real Health

Pumpkin Truffles

Easy, fun, impressive, festive!  And they taste pretty good too.

Ingredients:
5 ounces white chocolate chips
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 Tbsp. powdered sugar
¼ tsp. ground cinnamon
Pinch of orange zest
4 oz. cream cheese, softened
white candy melts, about 8 ounces
additional gingersnap crumbs for garnish

1. Melt the white chocolate chips in a microwave-safe bowl in the microwave for 30 seconds at a time until they stir smooth.  Add the pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, orange zest, and cream cheese.  Mix well until combined.  Chill in fridge or freezer until the mixture can be scooped and rolled into balls.
2.  Scoop the mixture and form into one-inch balls, placing them on a parchment- or wax paper-lined baking sheet.  Place the baking sheet in the freezer and chill about two hours until firm.
3.  When it's time to dip the truffles, melt the candy melts in the microwave for 30 seconds at a time until they stir smooth.  Using a fork to gently roll the ball around, coat the ball and lift it out and place it on the lined baking sheet.  (I use a cheap fork for this--I bent back the middle two tines and this gives more room for the excess to come off.)  Do this one or two balls at a time, making sure to garnish with the remaining gingersnap crumbs as soon as you place the balls on the baking sheet.  (If the coating cracks while setting, just use the tines of the fork to "patch" the coating with the melted candy coating.)
4.  When all the balls are coated, chill the baking sheet again to make sure the truffle coating is set.  Then store in a covered container in the fridge till ready to serve.

Makes about 15 truffles

Source:  Annie's Eats

Samoa Fudge

I didn't appreciate the wonderful flavor and textures of the Samoas Girl Scout Cookies until I was an adult (I stuck with the boring shortbread to be safe).  And yes, I know they are now called Caramel Delites.  But to me they will always be Samoas.  This fudge recipe was a fun way to recreate some of that yumminess.  Hope you like it.

Ingredients:
1 cup shredded coconut
2 cups wrapped caramels
1 tsp. heavy cream
¾ cup butter
¾ cup heavy cream
1½ cups sugar
1 pinch kosher salt
1 (3-ounce) package coconut cream Instant JELL-O pudding mix
1 (11-ounce) package white chocolate morsels
1 (7-oz) jar marshmallow creme
¾ cup semi-sweet chocolate morsels

1.  Place coconut in an even layer on a baking sheet and toast until golden brown in a 425 degree oven.  Set aside.
2.  Unwrap caramels and place in a microwave-safe bowl with the 1 tsp. of heavy cream.  Microwave this for 30 seconds at a time, stirring after each heating, until smooth.  Set aside.
3.  Line a 9"x13" pan with parchment paper, allowing enough length on each end for "handles" later.  Set aside.
4.  In a large saucepan, heat the butter, the 3/4 up cream, sugar, and salt over medium-high heat.  Bring this to a boil for 5 minutes, stirring constantly.  Remove from heat.
5.  In a large mixing bowl, combine the pudding mix, white chocolate, and marshmallow creme.  Pour the mixture from the hot saucepan into the mixing bowl.  Mix and stir until smooth.  Pour this into the prepared pan.
6.  Pour the caramel over the top.  It will thick so use a knife to spread it to the edges.  Use the knife to then swirl the caramel down into the fudge.  Refrigerate for 2-3 hours until the fudge is set.
7.  Melt the chocolate morsels in the microwave for 30 seconds at a time until the chocolate stirs smooth.  Spread the chocolate over the fudge.  Sprinkle with the toasted coconut.  Chill  until chocolate is set.
8.  Lift the fudge by the parchment paper "handles" and cut into squares.  Store in the fridge.

Source:  Key Ingredient

Pumpkin Fudge

Last week we had our September Relief Society activity and, since I'm in charge of those activities, I thought it would be fun to have a pumpkin taster's table for refreshments.  One of the perks of planning activities is being able to try out new recipes on the guinea pigs at church my fellow Relief Society sisters.  And, of course, I headed to Pinterest for some inspiration.  So glad I did....this fudge is yummy and has great texture.

Ingredients:
3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbsp. light corn syrup
1 tsp. pumpkin pie spice
One 12-ounce package white chocolate morsels or vanilla candy melts*
One 7-ounce jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

1. Line a 9x13-inch square pan with aluminum foil, leaving enough on the ends to allow you to lift the fudge out later. Spray with nonstick cooking spray.
2. Stir together sugar, butter, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat.  Stir constantly while you cook the mixture until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches this temperature, remove it from heat.  Immediately stir in the white chocolate, marshmallow creme, nuts (if using), and vanilla.  Stir until smooth.
4. Pour into the prepared pan. Let stand at room temp for 2 hours.  Then carefully lift the fudge out by the foil "handles" and cut into squares.

*I prefer the vanilla candy melts.  Mine are Guittard brand.

Source:  Recipe Girl

Homemade Peanut Butter Cups

Ingredients:

16 oz. semi-sweet chocolate, chopped
1/2 c. creamy natural peanut butter
2 T. butter, softened
1.75 oz confectioner's sugar (1/4 c. plus 2 T.), sifted

Directions:

1. Line a standard 12 cup muffin tin with paper cupcake liners.
2. Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). I opt for the latter.
   
3. Distribute the melted chocolate into the 12 muffin tins (I use a cookie scoop to portion the chocolate), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
4. In the meantime, whip the peanut butter, butter, and confectioner's sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
5. Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
6. You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!

Source:  fifteenspatulas.ziplist.com

Sticky Gooey Caramel Corn

We just got an air popcorn popper. You remember those? I hadn't seen one since I was a kid. We received one for Christmas and IT IS SO FUN! Delightful! It's the little things in life, you know?

I digress. The recipe, Kara. The recipe.

The name of this recipe is EASY. Quick and easy. Ignore the header. That's what it's name *should* be. And kiddos of all ages (even those of "Mature Years") will love it.

Ingredients:
2 bowls of popped popcorn (I use one scoop full of kernels)
1 C butter
2 C Brown Sugar
3/4 - 1 C Light Karo Syrup
Nuts (opt)

1. Melt the butter in a medium saucepan over medium heat.
2. Add the sugar and syrup. Stir constantly until it begins to bubble.
3. Boil for 1 min. (Continue stirring. You'd hate to burn it!)
4. Remove from heat and pour over the bowls of popcorn.
5. Stir carefully with a wooden spoon until all the popcorn is covered a fair amount. Add the nuts if you are using them.

Serve immediately--that's the way we like it! You can put it into balls if you wish. Just lay them on wax paper and let them cool.

Source: My long lost friend, Erika Johanson.

Christmas Peanut Butter Crackers

      CAUTION!  CAUTION!  CAUTION!!  CAUTION!!  CAUTION!!  CAUTION!!  CAUTION!!

These are just about good enough to make you slap your momma!   Ha-Ha-Ha! No, seriously, these things are scrumptious and addicting.  We make these every year as part of our Christmas Treats Extravaganza! Some families probably just call that night Christmas Eve.  But, we call it our Christmas Treats Extravaganza!  (It's fun to say. Use your biggest announcer's voice.  Try it.)  We make a ton of different kinds of goodies/ treats and we eat them for dinner, and then we have plenty for our company that comes to visit.   You should try these, and I promise your family will love them! They almost taste like Nutter butter cookies!

Ingredients:
Creamy Peanut Butter
Ritz crackers
Almond Bark Candy
Wax Paper

Lay out a long piece of wax paper.  Spread peanut butter on a Ritz cracker and sandwich it with another Ritz cracker.  Make these using 1 whole sleeve of crackers.  Once you get this far, set them aside and break your almond bark into squares. Place them into a microwavable bowl, and melt them in the microwave for about 60 seconds.  Take the bowl out of the microwave and try to stir the squares and break them up as much as you can.  Then put the bowl back in the microwave for about 15 seconds.  Then stir and break up lumps. You will do this over if needed until the candy is all melted and smooth.  Then put a Ritz cracker sandwich into the candy and flip it over with the fork covering as much of the sandwich as you can.  You have to work quickly because the hot candy melts the peanut butter!  Then as you pick up the Ritz cracker sandwich with a fork (kind of scoop it up. don't stab it with the tongs!) , you can tap the fork gently on the bowl to get off excess candy.  Then put the Ritz cracker onto the wax paper you have layed out.  Finish the entire sleeve of cracker sandwiches you have made. 

You can get about 1 & 1/2 sleeves of Ritz cracker peanut butter sandwiches dipped to one package of almond bark candy.

Chocolate Peppermints

I recently made these little gems for a family gathering and they were quite tasty.  A great recipe for the holidays or for special events....or just because you want 'em!

Ingredients:
1 pound powdered sugar
4 ounces cream cheese, softened
1/4 tsp. peppermint extract
6 ounces semisweet chocolate chips

1.  In a mixer, slowly add the sugar to the cream cheese, working in a little at a time, until well blended.  Add the peppermint extract and mix well.  Cover mixer bowl with a damp cloth.
2.  Line a cookie sheet with wax paper.  Roll your peppermint "dough" into teaspoonful sized balls and place on wax paper.  Make an indentation in each ball, either with your finger or with the back of a 1/4-teaspoon.   Cover and refrigerate while you get the chocolate ready.
3.  Melt the chocolate chips in a disposable decorating bag in the microwave until fully melted.  Snip off the very end and fill each indentation.  (OR, if you don't have these bags--but you should cuz they're awesome-- melt the chips in a microwave proof bowl and then pour the chocolate into a ziplock bag, seal, snip the end, and fill the indentations).  Refrigerate until set.

Notes:

• Take them out of the fridge for a half hour to an hour before serving.
• While making the balls, keep the unused "dough" covered so it won't dry out. 
• Make the indentations as you go.  If you wait until you've formed all the balls, the dough will crack.

Source:  from Amy at She Wears Many Hats

Hot Fudge Sundae Sauce

I may have mentioned before that I come from a family of sweet-tooths...sweet-teeth...whatever. You can blame my mother (and her mother before her) for my appreciation of Hot Fudge Sundaes.

A sweet lady in Colorado gave me this recipe for Hot Fudge Sundae Sauce after I begged her for it when I tasted its goodness at a Relief Society meeting. It's so easy to make and 5,000 times better* than that microwavable junk you can buy at the store (no offense, Microwavable Junk!). Now, that's what I'm talkin' about!

Ingredients:

1/2 C Karo Light Corn Syrup
1/2 C Evaporated Milk (not Sweet and Condensed!)
2 Tbsp Water
2 C Semi-Sweet Chocolate Chips
1 tsp Vanilla

1. In a medium-sized sauce pan, combine Karo syrup, evaporated milk, and water. Stir over medium heat until it just comes to a boil.
2. Remove from heat and immediately stir in the chocolate chips until smooth.
3. Stir in vanilla.

Yield: About 1 pint

This picture was taken after we and another family dipped into it for dessert, so the amount you see in the jar is not the full amount that was made.

The sauce stores very well in the fridge for a long time. Warm it up in the microwave or over the stove when you're ready to use it again.

Source: B. Buss, Greeley, CO

*Have I ever mentioned that I may exaggerate a bit? Yeah, I'm an exaggerator. But in my defense, it is better than store bought! 5,000 times better? That's for you to decide.


~Kara

Mud Balls

Of all holiday treats, Mud Balls are hands down my favorite.  Ever since I was a kid, I just can't resist them.  So I don't make them very often, but I just have to have them at Christmas.  And this past Christmas was no exception.

I mean, how can you resist such yumminess?

My chocolate dipping tools:  two inexpensive forks with the middle tines bent backwards with pliers.  

I use both forks for dipping but I had to hold the camera with one hand!  I use both forks to roll the ball around gently in the chocolate to cover it completely, then I use the fork in my dominant hand to cradle the ball while gently tapping the bottom of the ball on the other fork.

The final product displayed on plastic Target dishware made into a tiered server using Lucite candlesticks and glass/bead glue.

Ingredients:

2 sticks butter, melted 

1 cup graham cracker crumbs

1 cup coconut

1 cup chopped nuts (optional)

1/2 cup peanut butter (creamy or crunchy)

1 pound powdered sugar

1 Tbsp. vanilla

1/4 bar household wax*

8-10 ounces semisweet chocolate chips

1.  In a large bowl, mix all ingredients except the wax and chocolate.  Shape into balls.  (I use a small cookie scoop for this to portion the balls, then I roll them in my hands to make them smooth).

2.  In a double boiler, melt the wax and chocolate chips completely.  Keep on very low or remove from heat altogether (but keep the double boiler sitting over the hot water).

3.  Dip balls one at a time, allowing excess chocolate to drop off before setting each ball on waxed paper to set.

Makes about 60. 

Source:  my Mom

Notes:

• Please use butter.  Please, please, please!
• The original recipe calls for 12 ounces of chocolate but that always leaves a LOT leftover.
• *Don't freak out about eating wax.  I have checked on this and it's fine.  It's completely edible.  I promise.  Plus the amount per ball is so tiny.  It will make the Mud Balls shiny and smooth and they will dry better with it than without.  (I use GULF brand...it comes in a small box and has 4 rectangular bricks in it...you can find it in the canning aisle usually.)
• If you want the taste of Mud Balls without the work, make Mud Bars.  Instead of making the "dough" into balls, press the mixture into a 9x13-inch pan.  Then melt the chocolate chips (without the wax) and pour over the top, spreading evenly.  Allow to set before cutting into bars.

Enjoy!

Microwave Fudge

Okay, it's 3 days before Christmas, you are in a wrapping, baking, last-minute-shopping frenzy!  Oh snap, the neighbors dropped off some goodies!  You were so not expecting that!  What do you do?  You pull out this recipe and whip up a batch (or 2 or 3...) of yummy, quick fudge!

Ingredients:

1 box (1 lb.) powdered sugar, sifted

1/4 cup milk

1/2 cup cocoa

1 stick (1/2 cup) butter, melted

1 teaspoon vanilla

chopped pecans ( opt.)

1.  Pour ingredients in microwavable bowl.  Cook 2 minutes 30 seconds on high.  Stir until smooth.  

2.  Pour into greased pan and cool.

3.  Cut into pieces and ENJOY!!

And for you, Mom, on January 2, when the kids are back in school...a glass of fudge and a good book.  Ahhhh.....

Vanilla (Christmas) Caramels

These caramels always bring a bit of nostalgia with them. The very taste brings fun childhood Christmas memories with family and and friends; "Skating" on the road in our snow boots and memories with my own children. This is a must have item at Christmas at our house. However, they are yummy any time of year!

You can "half" the batch if this is too many (can that be possible?)for your family.

Ingredients:
1/2 cup (1 cube) butter (real)
2 cups granulated sugar
1 cup brown sugar
1 1/2 cups heavy whipping cream
1 1/2 cups half and half
1 cups light corn syrup
1 1/2 tsp vanilla
wax paper

1. Butter 9 x 13 inch pan
2. Place butter in 5qt sauce/soup pan and begin melting on medium high heat
3. Add sugars and creams and stir with a wire whisk until well blended
4. Add corn syrup and stir with wire whisk until blended, continue stirring until mixture starts to boil
5. Stir with wooden spoon often until mixture reaches firm ball stage (240 F) approximately 35-40 minutes. Mixture will start to look like caramel.
6. Remove from heat and add vanilla stirring constantly until incorporated
7. Pour into prepared pan and let cool (about 4 hours)
8. While caramel cools, cut up sheets of wax paper about 3 x 4 inch
8. Cut into 1 inch squares and place on cut up sheets of wax paper - roll candy roll style - makes 70-90 pieces.
Enjoy!

Source: My mom and the " A Taste of Oregon Cookbook"

Cookies and Cream Oreo Bark

This may be one of the easiest treats I've ever made!  Two ingredients = Perfect, stress-free Christmas treat!

Ingredients:
10 oz Ghirardelli white chocolate chips
15 regular size Oreos, chopped
3 regular size Oreos for topping, finely chopped

1.  Place chocolate in a double boiler and melt, stirring continuously, over low heat.  If you don't have a double boiler (like me) you can melt the chocolate in a small saucepan.  Just be very, VERY careful!  Once chocolate has melted completely, transfer to a heat proof bowl.  Cool for 5 minutes.

2.  While chocolate cools, line an 8x8 pan with parchment paper.  Leave at least a 1" overhang on each side.

3.  Add chopped Oreos to cooled chocolate and mix.  Pour mixture into prepared pan and smooth out the top using a spatula.  Sprinkle the finely chopped Oreos on top.

4.  Chill the bark in the fridge until chocolate becomes solid.  When ready, hold the overhang pieces of parchment paper and carefully lift the bark out.  Split bark into pieces with a fork.  Enjoy!

Source: Bakers Royal

* To save on time you could easily melt the chocolate in the microwave!
* Next time I make these I won't chop up my Oreos so much...my bark looks a little too gray.

Budge

This recipe comes from Worldwide Ward Cookbook by Deanna Buxton.  It's original title is "Chapel Fudge" but we renamed it in honor of our toddler, King Henry V (well, Henry, but he's the fifth child and pretty much rules our kingdom).  We named it Budge in honor of Henry for two reasons:  (1)  when he tries to say "fudge" it comes out "budge", and (2) while it was cooling on the counter, he proceeded to dig into it with his hands, prompting an emergency bath!  Whatever it's called, it's good.  I'm not normally much of a fudge eater, but I really do like this recipe and plan to use it often.

Ingredients:
4 cups sugar
1 (12 oz) can evaporated milk (1 1/3 cups)
20 large marshmallows
2 tsp. vanilla
1 cup butter
1 (12 oz) package semisweet chocolate chips

1.  In a large pot, cook sugar, milk, and marshmallows on medium to medium-high heat, stirring constantly.  When mixture comes to a rolling boil, set timer for 10 minutes and continue stirring constantly.  (I had to reduce the heat a bit here as it start to burn just a tad.)  Remove from heat and add vanilla.
2.  Place butter and chocolate in a large mixer bowl.  Pour the hot mixture into this bowl, over the butter and chips.  Beat for 5 minutes.  (I used my Kitchen Aid with the whisk attachment.)
3.  Spread into lightly buttered 9x13 pan and let cool.  Cut when set.  (This took several hours in the fridge.)

Makes 35-40 pieces of fudge

Source:  Worldwide Ward Cookbook by Deanna Buxton

Franken-Fingers

I saw something like this last October passing by a Singles Ward Potluck.  "That's too cool!"  I said to myself.  So here it is:  a simple spooky snack!

Ingredients:
Pretzel Rods
Vanilla Almond Bark
1 T Crisco (vegetable shortening...not oil, butter or margarine.  It says so on the almond bark package =)
Green food coloring
Twizzlers Nibs

1. Have a piece of wax paper ready on a cookie sheet or such. 
2. Melt the candy coating and shortening using your preferred method (microwave/double boiler) and stir in a few drops of green food coloring to form a Frankenstein skin tone.
3. Dip the pretzel rods into the candy coating, leaving about an inch or more for holding onto
4. Lay the pretzel rod out on the wax paper to dry and immediately press 1 "Twizzlers Nibs" onto the end of the pretzel rod for the red fingernail.  Dry at room temperature or in the refrigerator.  

Enjoy...Mwaaa ha ha ha ha!

Homemade Butterfingers

It's not my normal recipe posting day, but I just had to go ahead and share this for two reasons.  One, it involves an ingredient that is going to be more prevalent right now and will, after Halloween, be on super sale.  Two, I seem to have an obsession with peanut butter and chocolate.  Butterfinger is one of my favorite candy bars, so when I saw this recipe floating around Pinterest, I had to give it a try.  I was skeptical because, really...three ingredients?  But one bite and I was forced to exclaim (exclaim, people!) "Oh my gosh, it tastes just like it!"  I hope you enjoy it.  I'll be stocking up on some cheap candy corn this season!

Ingredients:

1 lb. candy corn*

1 lb. creamy peanut butter

1 lb. chocolate candy coating**

1.  Prepare an 8"x8" pan with a light coat of cooking spray.  Lay parchment paper or wax paper in the pan so that it covers the bottom of the pan, leaving the ends hanging over two edges.  (You will use these "handles" to lift out the bars, making it easier to cut them and set them out for chocolate coating.)  

2.  Lightly coat a glass mixing bowl with cooking spray.   Place the candy corn in the bowl and microwave in 30 second increments, stirring in between, until the candy corn is melted.  Stir in the peanut butter and continue to stir until the mixture is smooth.  Pour this mixture into your prepared pan and spread evenly.  Chill until set.

3.  Remove the bars by lifting the parchment paper "handles" and place on a cutting board.  Cut into bars.  Place a piece of wax paper on a cookie sheet and set a wire rack over it.  Set bars one inch apart onto the wire rack.

4.  Melt the chocolate candy coating according to the directions.  Using a small spoon, pour chocolate on top of a bar along its length; then using an small offset spatula or a butter knife and spread the chocolate flat along the top.  The chocolate will ooze down the sides, so use the knife to spread the chocolate along the sides of the bars.  Allow to set, or place in fridge to set.

Note:

*The first time I made these I used the only candy corn I could find at Walmart, but it's technically Indian Corn.  It's the one with brown instead of yellow, and it DOES have a different flavor.  The final product was good but did not taste very much like Butterfinger and did not have that bright orange color.  So DON'T use anything but the traditional candy corn.  Also, the recipe calls for a pound, but I found it in 14 ounce bags.  That worked fine.

**You can find this in the baking aisle at the grocery store.  It usually comes in a flat package that has a tray inside that can be used as its own microwave container.  I was able to use it for 2 batches because I didn't dip the entire bar in it, like the original recipe stated.

Source:  It's on multiple sites and blogs, but I got it from Plain Chicken

Fudgy Bonbons

I can't really remember the year that I got this recipe.  I think maybe the first Christmas that we flew home from El Paso, Texas--maybe 1996 or 1997.  Anyway, we were at my mother-in-law's house and I was trying to find something sweet to eat.  There were some holiday cookies and stuff over on top of her chest freezer and so I picked up something chocolate.  I thought it tasted pretty good, although it was dry from sitting out a long time. I asked Verna where they came from and she said her sister, Gertie Sutton, had brought them over.  So I contacted Gertie and she sent me the recipe.  The first time I made them I thought I was in Chocolate Heaven!  These have wowed my friends and family for years.  This recipe, from Mary Anne Tyndall of North Carolina, won $50,000 in the 1994 Pillsbury Bake-Off.

WARNING: Side effects of this product include addiction and sheer pleasure!

Ingredients:

60 milk chocolate Hershey's Kisses or Hershey's Hugs, unwrapped

1 (12-oz.) pkg. semi-sweet chocolate chips

1/4 cup butter or margarine

1 (14-oz.) can sweetened condensed milk

2 cups all-purpose flour

1 tsp. vanilla extract

1/3 cup white chocolate chips

1.  Heat oven to 350.  In medium saucepan combine Hugs and butter.  Cook and stir over very low heat until chips are melted and smooth.

2.  Add sweetened condensed milk to chocolate mixture and mix well.  Remove from heat.

3.  Lightly spoon flour into measuring cup and level off before putting in stand mixer bowl.  Add chocolate mixture and vanilla.  Mix well on medium speed.

4.  Shape 1 tablespoon of dough around each Hug, covering completely.  Place bonbons 1 inch apart on UNGREASED cookie sheet (I use parchment for ease of release from pan for cooling).

5.  Bake for 6-8 minutes.  DO NOT OVER BAKE.  Cookies will be soft and shiny but will become firm as they cool.  

6.  Cool bonbons completely on cooling racks.

7.  Melt the white chocolate chips in the microwave according to package directions.  You can add a little shortening to thin, if necessary.

8.  Dip the tip of each bonbon into the white chocolate or drizzle over .  Get creative.  You can even color the white chocolate to go with your event. 

SECRETS TO SUCCESS:

• This is an easy recipe, but time-consuming.  
• Try to work quickly as the dough will become harder to form around the Hugs toward the end of the batch.  
• I just pinch off about a tablespoon of dough, roll it into a ball and then flatten in the palm of my hand, then place the Hug in the middle and fold the dough up and over the Hug.
• The parchment I use is actually a reusable sheet and "shimmies" easily off of the cookie sheet.
• The original recipe included nuts and used white baking bar/white candy coating melted in a saucepan with the shortening or oil.  I find using the chips and microwave more efficient and just as good.
• Store the bonbons in an air-tight container to prevent drying out.
• When I first tasted the bonbons, Hugs were used so they are my preference.  I did try Hershey's Kisses with Almonds and those were really good.  Experiment with your candies.  I bet caramel would be interesting...

Source:  Mary Anne Tyndall, Pillsbury Bake-Off Winner, 1994.