Pillsbury Fudgy Bonbons

Back in 1994, Mary Tyndall won the Pillsbury Bakeoff with her recipe for Fudgy Bonbons. Since then, they have become one of the most popular of all the Bakeoff recipes. They are easy and good, if not all that good for you. I pull these out for my holiday cookies every once in a while. Because I had ignored cookie baking to the last few days before Christmas, I figured I needed to focus on easier cookies. This being one.

The ones above were rolled in powdered sugar. I was surprised when I couldn't find almond bark in the store last night to decorate with swirls like I wanted.


Pillsbury Fudgy Bonbons

2 c semisweet chocolate chips

¼ c butter or margarine

1 (14-ounce) can sweetened condensed milk (not evaporated)

2 c all-purpose flour

½ c finely chopped nuts, if desired

1 t vanilla extract

60 milk chocolate candy drops or pieces, unwrapped (Kisses, Hugs, Rolos)

2 oz white baking chocolate bar or white candy coating (white almond bark)

1 t shortening or oil

Heat oven to 350°F. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.

In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate, covering completely. Place 1 inch apart on ungreased cookie sheets.

Bake at 350°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.

In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container.

HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake as directed above.

Nutrition Per Serving (1 cookie): Calories 110; Protein 2g; Carbohydrate 14g; Fat 5g; Sodium 20mg