Irish Cream Bon Bons Recipes

Steps:

• Mix first four ingredients together.
• Chill in a freezer bag overnight.
• Roll into balls.
• Melt chocolate and paraffin mixing well.
• Then dip each ball into chocolate mixture.
• Let set.

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

Steps:

• In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.

Steps:

• 1. Cream the cream cheese until fluffy. Add crushed Oreos and mix together well. Add splash of vanilla. Line 2 cookie sheets with waxed or parchment paper.
• 2. Using a cookie scoop or large spoon, form balls of the mixture and place on the cookie sheets, 1 inch apart. Refrigerate bon-bons until hardened in texture.
• 3. Melt candy coating, either over double boiler or in microwave, stirring after each 30 seconds of microwaving, until smooth. Using a large spoon, dip the Oreo balls into the chocolate, evenly coating and placing on lined cookie sheet again.
• 4. Allow all Oreo bon-bons to set. Garnish as desired. ( I have done all sorts of different versions: drizzle with white chocolate, sprinkle with cocoa, powdered sugar, or finely chopped nuts.

Steps:

• Put oreos in food processor and process them into fine crumbs.
• Weigh powdered sugar and add to oreos and process well.
• Add nuts and process well While food processor is running, add Irish cream and process well until stiff dough forms.
• You may need to add more Irish Cream in order to make it the consistency of cookie dough.
• Remove from food processor and place on glass dish.
• Cover in plastic wrap and put in refrigerator for an hour.
• Using the large side of a melon baller, form into small, uniform balls.
• Melt Almond Bark in microwave until smooth.
• Dip bon bons in almond bark and place on waxed paper until set.
• This can be very messy.
• I use a candy dipping utensil.
• Once bon bons are set, melt white chocolate in small glass container in the microwave until chips are melted and stir until smooth.
• Place in ziplock baggie and snip a small hole in the corner.
• Drizzle small white chocolate stripes over the top of the bon bons.
• These are best when they sit for 3 days or so.
• Keep refrigerated during setting time.
• Make great gifts.

Steps:

• Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
• Add vanilla; continue beating until well mixed.
• Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
• Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
• Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
• Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
• Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
• Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
• Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.

Steps:

• Scoop small balls of frozen whipped topping using small ice cream scoop, melon baller or tablespoon. Roll 10 of the balls in each of the 4 coatings.
• Place in single layer on wax paper-lined baking sheet or tray.
• Freeze 1 hour or until ready to serve. Store in tightly covered container in freezer.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

Steps:

• Combine sweetened condensed milk, sugar and butter.
• Mix until smooth and creamy.
• Add coconut and walnuts.
• Mix thoroughly.
• Chill 1 hour.
• Form into balls.
• Chill 2 hours.
• Melt chocolate in a double boiler over hot water.
• Dip bon-bons into melted chocolate.
• Cool until chocolate is set.
• Store in fridge.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes. Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 ounce candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12 ounce batches; dip remaining balls. Serve at room temperature. Store in airtight container. *To make Irish Cream Balls: Make and bake cake as directed on box. Blend 1/4 cup Irish cream liqueur with baked cake crumbs and frosting. Dip in melted chocolate. Sprinkle with white nonpareils. Serve in martini glass with Irish cream on the bottom. *To make Peppermint Red Velvet Balls: Make and bake German chocolate cake mix as directed on box, using 1 cup water, 1/2 cup oil, 3 eggs, 1-oz bottle red food color and 2 tablespoons unsweetened baking cocoa. Mix 2 tablespoons peppermint schnapps with baked cake crumbs and frosting. Dip into melted chocolate. Sprinkle with crushed peppermint candies.

Steps:

• Grind all the cookies in a food processor. Mix in the softened cream cheese. Roll out small balls of the cookie and cream cheese mixture and set in the refrigerator for a couple hours. Dip them in melted white chocolate, then chill in the frig again until chocolate is firm.

Steps:

• Place oreos in the food processor & pulse until roughly chopped.
• Add cream cheese and process until completely combined.
• Line baking pan with aluminum foil.
• Roll into ball and place on foil.
• Place in freezer until firm.
• Melt chocolate according to directions on package.
• Dip balls into chocolate to cover, place back on foil.
• Melt chips according to package.
• Pour melted chips in ziplock bag and cut the top off one corner.
• Drizzle with the melted chocolate chips as desired.
• Let chocolate set and serve.