Strawberry Bon Bons Recipes

Steps:

• 1. Make the strawberry cake according to the directions on the box.
• 2. Allow the cake to cool completely.
• 3. Crumble the cake into a large bowl, not too tiny but no large pieces.
• 4. Combine in a small bowl, 1/2 a jar of strawberry frosting and softened cream cheese, blend well.
• 5. Blend into the cake mixture and mix well. Chill until firm. I chilled it overnight.
• 6. I used a cookie scoop for more uniformed sized balls and place them on a cookie sheet lined with waxed paper. Refrigerate.
• 7. Melt the white chocolate chips in a large microwave-safe mug, stirring after each 30 second interval and adding a few drops of red food coloring to get the shade of pink that you like.
• 8. Be sure that the consistency of the melted chocolate is not too thick and is smooth with no lumps remaining.
• 9. Using a fork with thin tines and an ice tea spoon, dunk the balls into the chocolate and completely cover the balls then gently scooping them out with the fork and lightly shaking the excess off and placing them into the candy liners.
• 10. If some of the cake is showing, use a toothpick covered with the coating and touch-up to close the holes and sprinkle right away with candy sprinkles.
• 11. Do not refrigerate, but let it set in a cool area.

Steps:

• In a medium saucepan, simmer the strawberries and sugar over medium heat.
• Cook, stirring occasionally, until softened and syrupy, about 20 minutes; let cool.
• Transfer the ice cream to a large bowl; fold in 1/2 cup strawberry sauce (reserve the remaining sauce for another use).
• Cover and freeze until firm, about 1 hour.
• Place the cookies flat side down on a parchment-paper-lined baking sheet.
• Top each cookie with 1 small scoop of ice cream.
• Freeze until firm, about 30 minutes.
• In a double boiler, melt three-quarters of the chocolate.
• Remove from the heat and stir in the remaining chocolate until melted.
• Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet.
• Immediately sprinkle with the pistachios.
• Freeze until firm, about 30 minutes.

Steps:

• Mix graham cracker crumbs, biscuit crumbs, and 3 Tbsp of the cheesecake and set aside. Hull the strawberries from the bottom (opposite the leaves) and set aside. NOTE: A potato peeler works great!
• Place remaining cheesecake (without crumbs) into a pastry bag. Fill strawberries with cheese filling, then smear the bottoms of strawberries with the crumb mixture.
• Drizzle hot fudge syrup over strawberries. Serve immediately or cover tray with plastic wrap and refrigerate till needed later that day.