Fudgy Bonbons Recipes

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

Steps:

• 1. Preheat oven to 350 degrees . In a heavy saucepan over low heat, stir chocolate chips and butter until melted and smooth. Stir in condensed milk, flour and vanilla until well blended. Shape one level teaspoon of chocolate chip dough around each candy kiss. Arrange bonbons one inch apart on ungreased cookie sheets. Bake 5 minutes. Watch closely when these are baking as they can over-bake quickly. Bonbons will be soft and shiny, but will firm up as they cool.

Steps:

• Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.

Steps:

• In a large bowl, combine 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. , Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 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.

Steps:

• 1. Heat oven to 350°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.2. In large bowl, combine flour, nuts, chocolate mixture and vanilla mix well. Shape 1 tablespoon dough (use measuring spoon) around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.3. 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 15 minutes or until completely cooled.4. 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.High Altitude (above 3500 feet): Increase flour to 2 1/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 120 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 20 mg 1% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 1 g 3% * Sugars: 10 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 Fat or 1 Carbohydrate, 1 FatSee Cook's Note: Melting Chocolate

Steps:

• In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth (mixture will be stiff). Add sweetened condensed milk; mix well.
• In large bowl, combine flour, nuts (if desired), chocolate mixture and vanilla; mix well.
• Shape (scant) one tablespoon dough (use measuring spoon) around each candy kiss, covering completely.
• Place 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will firm as they cool. Remove from cookie sheets.
• Cool 15 minutes or until completely cooled.
• In small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted and smooth.
• Drizzle over cooled cookies.
• Store in tightly covered container.

Steps:

• 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 20mgPICTURE: Top to bottom: Caramel Swirl Cheesecake Brownies, Fudgy BonbonsFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.